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Open AccessArticle

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

1
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
2
College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China
3
Henan Cooperation Science and Technology Institute, Zhengzhou, 470001, China
4
Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang seasoning Food Co., Ltd., Jieshou 236500, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 519; https://doi.org/10.3390/foods8100519
Received: 19 August 2019 / Revised: 16 October 2019 / Accepted: 16 October 2019 / Published: 21 October 2019
(This article belongs to the Special Issue Physical Properties of Foods)
Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application. View Full-Text
Keywords: wheat flour noodles; Chinese yam; texture and rheological properties; microstructure; protein–gluten network wheat flour noodles; Chinese yam; texture and rheological properties; microstructure; protein–gluten network
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Sun, K.-N.; Liao, A.-M.; Zhang, F.; Thakur, K.; Zhang, J.-G.; Huang, J.-H.; Wei, Z.-J. Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles. Foods 2019, 8, 519.

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