Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. The Preparation of Noodles
2.3. Characterisation
2.3.1. Analysis of the Rheological Properties of the Dough
2.3.2. Colour Difference Analysis of the Dough
2.3.3. Analysis of Steaming Characteristics
2.3.4. Sensory Evaluation
2.3.5. Texture Characterisation of Cooked Pasta (TPA)
2.3.6. Scanning Electron Microscopy
2.3.7. X-ray Diffraction Analysis
2.3.8. Fourier Transform Infrared Spectroscopy
2.3.9. Starch Digestion Properties of Noodles
2.3.10. Statistical Analysis
3. Results
3.1. The Effect of Adding White Kidney Bean Flour on the Rheological Properties of the Dough
3.2. Analysis of Noodle Colour Difference and Cooking Quality
3.3. Sensory Characterisation of Noodles
3.4. Textural Characterisation of Noodles
3.5. Microstructural Analysis of Noodles
3.6. X-ray Diffraction and Fourier Transform Infrared of Noodles
3.7. Analysis of the Digestive Properties of the Noodle Starch
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample (%) | l* | a* | b* | ∆E | WI | BI |
---|---|---|---|---|---|---|
0 | 70.92 ± 0.24 a | 3.03 ± 0.04 e | 19.23 ± 0.07 b | - | - | - |
10 | 70.80 ± 0.02 ab | 3.42 ± 0.05 d | 19.39 ± 0.32 b | 1.07 ± 0.27 a | 65.01 ± 0.17 a | 55.78 ± 0.01 d |
20 | 70.78 ± 0.01 ab | 3.87 ± 0.04 c | 19.81 ± 0.05 a | 1.04 ± 0.21 a | 64.10 ± 0.08 b | 55.92 ± 0.02 c |
30 | 70.54 ± 0.46 ab | 4.03 ± 0.06 b | 19.51 ± 0.08 b | 0.80 ± 0.30 a | 64.49 ± 0.03 ab | 56.05 ± 0.01 b |
40 | 70.31 ± 0.23 b | 4.25 ± 0.02 a | 20.04 ± 0.09 a | 0.79 ± 0.16 a | 64.16 ± 0.47 b | 56.11 ± 0.03 a |
Sample (%) | Cooking Loss (%) | Water Absorption (%) | Breakage Rate (%) |
---|---|---|---|
0 | 3.33 ± 0.56 c | 56.46 ± 0.24 c | 6.00 ± 0.02 a |
10 | 3.48 ± 0.23 bc | 58.57 ± 1.17 b | 0.00 ± 0.00 b |
20 | 3.76 ± 0.52 abc | 58.87 ± 0.30 b | 2.00 ± 0.00 bc |
30 | 4.25 ± 0.47 ab | 59.46 ± 0.84 b | 2.67 ± 0.01 b |
40 | 4.43 ± 0.37 a | 62.60 ± 0.80 a | 3.33 ± 0.01 b |
Sample (%) | Hardness (N) | Adhesiveness (J) | Cohesiveness (Ratio) | Gumminess (N) | Chewiness (J) | Springiness (m) |
---|---|---|---|---|---|---|
0 | 9.35 ± 0.04 c | 0.19 ± 0.16 ab | 0.51 ± 0.03 a | 5.22 ± 1.20 a | 4.57 ± 1.33 ab | 0.87 ± 0.15 b |
10 | 10.50 ± 0.31 b | 0.17 ± 0.07 b | 0.47 ± 0.04 a | 4.66 ± 0.45 ab | 4.83 ± 0.80 a | 1.03 ± 0.12 a |
20 | 10.65 ± 0.18 b | 0.27 ± 0.06 a | 0.40 ± 0.00 b | 4.38 ± 0.42 bc | 4.53 ± 0.84 ab | 1.03 ± 0.14 a |
30 | 10.87 ± 0.09 b | 0.19 ± 0.03 ab | 0.38 ± 0.07 b | 3.96 ± 0.23 c | 3.87 ± 0.53 b | 0.97 ± 0.09 ab |
40 | 11.77 ± 0.13 a | 0.21 ± 0.09 ab | 0.40 ± 0.05 b | 4.23 ± 0.45 bc | 4.26 ± 0.76 ab | 1.00 ± 0.09 a |
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Han, J.; Pang, L.; Bao, L.; Ye, X.; Lu, G. Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough. Foods 2022, 11, 3680. https://doi.org/10.3390/foods11223680
Han J, Pang L, Bao L, Ye X, Lu G. Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough. Foods. 2022; 11(22):3680. https://doi.org/10.3390/foods11223680
Chicago/Turabian StyleHan, Jiahui, Linjiang Pang, Linxin Bao, Xiafang Ye, and Guoquan Lu. 2022. "Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough" Foods 11, no. 22: 3680. https://doi.org/10.3390/foods11223680