Starch noodles: History,classification, materials,processing, structure,nutrition, quality evaluating and improving

Starch noodles, produced from purified starch of various plant sources, are a major category of Asian noodles. This review summarizes the current knowledge on: (1) Definition, naming, history and categories of starch noodles. (2) The morphological, physico-chemical, thermal, rheological characteristics and molecular structure of materials including mung bean starch, pea starch, sweet potato starch, potato starch and corn starch. (3) Processing technology of starch noodles including dropping, extruding and cutting. (4) Structure of starch noodles: it is composed of hydrolysis-resistant crystalline zone, network-like framework and filler mass. (5) Nutrition of starch noodles: it could be evaluated by the digestibility of starch, hydrolysis properties of gelatinized and retrograded starches, hydrolysis property of starch noodles. (6) Quality evaluating of starch noodles: it includes sensory, cooking and texture property. Correlation between the physical properties of starch, processing variables and the sensory, cooking and texture property of starch noodles are summarized. (7) Quality improving for non-mung bean starch noodles: (a) using other materials such as red bean starch, pigeonpea starch, potato starch, sweet potato starch, corn starch, to substitute totally or partly mung bean starch; (b) adding chemically modified starch; (c) adding physically modified starch; (d) biologically treating starch; (e) using additives such as chitosan, polysaccharide gums.     

天然马铃薯、木薯和玉米淀粉添加对发酵挂面品质的影响

为解决市售发酵挂面存在爽滑性差、粘弹性差、蒸煮时间长的问题,本文以单因素实验的方法,研究了马铃薯淀粉、木薯淀粉和玉米淀粉对发酵挂面蒸煮特性、质构特性以及感官评价的影响.结果表明:添加天然薯类和谷物淀粉均可以改善发酵挂面的蒸煮及质构品质,提高感官评价得分,尤其能够缩短最佳蒸煮时间,同时结合质构和感官实验数据分析,添加10...     

Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker

The effect of hypochlorite oxidation on the Brabendar pasting properties of field pea starch and the suitability of native and oxidized starch for noodle making by extrusion cooking were investigated. Field pea starch was oxidized with sodium hypochlorite at a level of active chlorine ranging from 0.89 to 3.28% (starch db). The degree of oxidation was determined and expressed in terms of percentage of carboxyl and carbonyl groups, which ranged from 0.02 to 0.38% and 0.06 to 0.19%, respectively. Starch recovery and peak viscosity, hot paste viscosity, cool paste viscosity, and setback of oxidized starches decreased with increasing degree of oxidation. The cooking quality attributes of noodles prepared from native field pea starches were acceptable but were negatively influenced by hypochlorite oxidation. Substitution of potato starch (40%, db) for field pea starch yielded more glossy noodles with better cooking quality. It was also observed that Brabendar pasting properties had high correlations with noodle quality characteristics.     

添加挤压苦荞粉对纯苦荞挂面加工及面条品质的影响

为提高纯苦荞挂面的加工适应性及面条品质,将挤压处理后的苦荞粉与生苦荞粉混合后制作纯苦荞挂面,将挤压苦荞粉的添加量及和面加水量结合探究其对纯苦荞挂面加工品质及面条品质的影响。通过面带的质构品质、面条的蒸煮及质构特性评价纯苦荞挂面的加工性能和食用品质。结果表明,随着挤压苦荞粉添加量的增加,面带的表面黏附力和抗拉伸力及面条的蒸煮损失率显著(P<0.05)增加;随着和面加水量的增加,面带的表面黏附力显著(P<0.05)增加,抗拉伸力下降,面条的硬度、咀嚼性和蒸煮损失率均显著(P<0.05)增加,当挤压苦荞粉的添加量为30%,加水量为34%时,面带的表面黏附力最低,抗拉伸力适中,蒸煮损失率最小,质构品质较好,综合评价最高。     

Starch Noodle Quality as Related to Potato Genotypes

Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean-potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55-35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un-blended and blended Mainechip starch had the highest press and elasticity.     

Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties

The physicochemical, pasting, and gel textural properties of potato and rice starches and their blends were studied in relation to their noodle making performance. Amylose content, swelling power and solubility values of potato starch were significantly (P ≤ 0.05) higher than for rice starch. Pasting properties showed higher peak, final and setback viscosity for potato starch as compared to rice starch. Texture profile analysis revealed that potato starch gel had higher hardness, cohesiveness and chewiness as compared to rice starch gel. Potato starch noodles showed higher cooked weight and cooking loss and were scored higher by sensory panellists especially with respect to transparency and slipperiness. On the other hand, rice starch noodles were more firm with lower cooking loss. Addition of potato starch to rice starch significantly (P ≤ 0.05) affected the noodle characteristics. Among the starch blends studied, blending of potato and rice starch in the ratio of 1:1 resulted in good quality noodles in terms of their lower cooking time, higher cooked weight, transparency and slipperiness. The results revealed the possibility of blending of potato starch with rice starch in equal proportions to produce noodles of acceptable quality.     

Influence of amylose content on cooking time and textural properties of white salted noodles

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.     

20种蚕豆淀粉物理特性、糊化回生特性与粉丝品质的关系

对20种中国主产区蚕豆淀粉粉丝烹煮品质和感官品质进行了评价,并对蚕豆淀粉的物理特性指标、糊化回生指标与相应的粉丝品质进行相关性分析。淮安大蚕豆等5个蚕豆品种的淀粉制作的粉丝品质最好,而青海马牙等3个蚕豆品种的淀粉制作的粉丝品质较差。蚕豆淀粉部分物理特性指标与粉丝品质的密切相关表现在:持水性越低,溶解度越低,膨润力越低,粉丝品质越好。淀粉的冻藏缩水率、透光率与粉丝的烹煮、感官品质指标相关性不大。蚕豆淀粉的RVA参数与其粉丝感官品质指标密切相关,其中衰减度、峰粘度、保持强度等对其影响最大。蚕豆淀粉凝胶强度越大,粉丝的烹煮品质和感官品质越好。在评价蚕豆淀粉品种的粉丝加工适应性时,一方面可以通过测试蚕豆淀粉的溶解度、持水性、膨润力和凝胶强度来预测其粉丝烹煮品质和感官品质的好坏;另一方面可以用RVA测试蚕豆淀粉,预测其相应的粉丝感官品质的优劣。     

Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour

Tartary buckwheat has attracted attention worldwide for its nutritional value. To examine the potential application of tartary buckwheat in oriental noodle production, different proportions of four grades of tartary buckwheat flour (TBF) were added to noodle dough. TBF is produced from the hulled tartary buckwheat by passing it through break rolls and a 120-mesh sieve of a complete buckwheat processing set four times to produce four grade fractions, A, B, C, and D. The thermomechanical properties of the dough as well as the quality of noodles made with different grades of TBF were assessed. The results indicate that protein, fiber, lipid, and ash contents increased while starch content decreased sequentially from fraction A to fraction D. The addition of TBF significantly decreased the water absorption and stability of the wheat dough. No significant differences were found in cooking loss or the tensile strength of cooked, formulated noodles between 10 and 20 % of fraction A and 10 % of fraction B. Additionally, TBF decreased the firmness of cooked noodles and gave the dry noodles a more yellow hue with low lightness. A sensory evaluation confirmed that the noodles containing fraction A or B in the above proportions showed no significant differences in acceptability when compared with the noodles prepared with only wheat flour. In conclusion, TBF fractions A and B could be used as a nutritional additive in oriental noodles.     

Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

Starch noodles were produced using a medium grain rice starch in the presence of various gums, and physical properties of the noodles were compared with sweet potato starch noodle. Pasting viscosity of the rice starch was lower than that of sweet potato starch (830 vs. 1,618 cp as peak viscosity). The peak viscosity, however, was increased by the addition of gums (0.1% based on dispersion), and especially xanthan was the most effective in increasing the peak viscosity (1,478 cp). The cooking loss for the rice starch noodles (1.5 mg/mL), greater than that for the sweet potato starch noodle (0.2 mg/mL), was effectively reduced to 0.8 and 0.9 mg/mL, respectively, by the addition of locust bean gum (LBG) and curdlan. The addition of LBG or gellen gum also increased the hardness of the rice noodles. Aging (extended retrogradation) the noodles was effective in reducing the cooking loss and improving the textural properties of the rice starch noodles. The combination of the gum addition (like LBG) and aging of the rice starch noodle might be useful for utilizing rice starch as a substitute for sweet potato starch in Asian noodle preparation.     

木耳粉对面团流变学特性及面条品质的影响

为研究添加毛木耳粉、黑木耳粉对面团流变学特性和面条品质的影响,以毛木耳粉和黑木耳粉为对象,探究添加木耳粉对面团热机械学特性、淀粉糊化特性和流变特性的影响,同时测定木耳面条煮后的质构、蒸煮损失率、色泽、感官及营养品质。结果表明,毛木耳粉、黑木耳粉均显著增加面团吸水率和蛋白质弱化度,降低面团形成时间（P＜0.05）。木耳多糖可有效防止淀粉的老化,其与谷蛋白的比例影响面团的黏弹特性。添加质量分数20%毛木耳粉的面条和质量分数10%黑木耳粉的面条感官评分分别最高,面条的蛋白质和膳食纤维含量显著提高（P＜0.05）。毛木耳面条的总必需氨基酸含量提高了32.28%,黑木耳面条提高了8.85%,毛木耳面条的氨基酸评价结果更接近联合国粮食及农业组织/世界卫生组织标准。     

面条水煮工艺条件的研究

通过调节烹调用水的pH 值、离子强度,考察二者对煮制面条的感官性状、出品率、溶出率的影响,以确定烹调用水中最佳食醋和食盐的添加量。分析面条质构指标、感官指标及面条出品率和溶出率间的相关性,同时对该优化水煮制的面条和普通饮用水煮制的面条做了质构分析。结果表明：面条质构指标、感官指标及面条出品率和溶出率间存在着显著的相关性,不同的水煮条件会对面条品质产生影响,当烹调用水中9°食醋添加量为1.2%(V/V)食盐添加量为0.3g/100L 时,面条的感官性状、黏附性及弹性得到改善。     

三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响

将马铃薯全粉与面粉按不同比例配成混合粉以制作面条,并用马铃薯复合变性淀粉提升面条的品质;通过对不同比例混合粉糊化特性,面条断条率、烹调损耗、物性、烹调特性和感官评定的研究,得出制作面条的最优马铃薯全粉:面粉质量比和预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的添加量。结果表明,最优的质量比为20:80 (w/w);添加马铃薯复合变性淀粉对马铃薯面条的弹性、黏着性等都有显著影响(p<0.05);在烹调实验中,随着预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的增加,吸水率升高,当三者的添加量分别为5%、4%、5%时,浊度最低;感官评定实验中,当添加5%预糊化交联淀粉、4%氧化交联淀粉、6%酯化交联淀粉时,马铃薯面条的各指标评分之和最高,且分别为:31.2、33.1、34.6。从质构,烹调特性,感官特性等方面综合对比三种马铃薯复合变性淀粉对马铃薯面条的影响,得出6%酯化交联淀粉最适宜。     

QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM

ABSTRACT

Effects of gelatinized corn flour addition level (40, 60 and 80%), gum (locust bean gum or xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of corn noodle were investigated. Gelatinized corn flour was used as a binder for remaining untreated corn flour (60, 40 and 20%). Corn noodles were evaluated in terms of cooking properties (cooking loss, total organic matter (TOM), water absorption, swelling volume and maximum force), color, sensory and pasting properties. Noodle sample containing gelatinized corn flour at level of 80% exhibited best cooking and sensory properties. Gum and/or TG were added to this noodle formula. Gum improved noodle quality in terms of some cooking properties. Improving effect of xanthan gum was more obvious. Covalent crosslinks catalyzed by TG caused significantly lower cooking loss and TOM values. Gums generally caused increases in Rapid ViscoAnalyzer viscosity values of noodles. Gum and/or TG show great promise in processing of gluten‐free corn noodle.

PRACTICAL APPLICATIONS

Celiac disease occurs in about one in 300 people in Europe. Lack of gluten in cereals that are safe for gluten‐free food causes major problems in dough processing and product quality. Technological difficulties in production and lack of awareness of number of celiac patients in need of gluten‐free products might restrict researches related to gluten‐free food. In recent years, various approaches to overcome the technological problems are arising. Searching for ingredients that have ability to mimic properties of gluten in production of gluten‐free food is the most common approach. We report herein beneficial effects of gelatinization, gum (locust bean gum, xanthan gum) and/or transglutaminase (TG) in gluten‐free corn noodle production. They have major improving effects in noodle quality and show great promise as a processing aid in bulk manufacture of gluten‐free corn noodle. To the best of our knowledge, there is no study investigating utilization of TG in gluten‐free corn noodles.     

几种面粉添加剂的作用机理及研究进展

综述了食品添加剂单甘脂、谷氨酰胺转胺酶、谷朊粉、沙蒿胶、马铃薯淀粉的作用机理及国内外研究进展情况。单甘酯可提高面团弹性、韧性和强度;谷氨酰胺转胺酶能提高面筋含量,降低延伸性;谷朊粉吸水后能形成具有网络结构的湿面筋;在面条加工中利用沙篙极强的黏结力可改善面团的流变特性;添加马铃薯淀粉可使面条表面光亮蒸煮时间明显缩短。     

马铃薯泥面条制作工艺优化及品质分析

为保留马铃薯的风味和营养成分,提高面条品质,加快马铃薯主食化进程,采用马铃薯泥和小麦面粉复配制作马铃薯泥面条。以感官评分为评价指标,结合单因素实验和正交试验,进而得到较优的马铃薯泥面条加工工艺。结果表明,在马铃薯泥占比50%的条件下,面条的较佳加工工艺参数为:面团醒发温度20 ℃、醒发时间30 min。复配改良剂最佳配方为:谷朊粉添加量3%、魔芋粉添加量1%、单甘酯添加量1%。该条件下制作的马铃薯泥面条品质较好,感官评分达90.1分。研究表明,在小麦面粉中加入马铃薯泥,所制备面条品质降低,但适当的添加改良剂可在一定程度上提升马铃薯泥面条品质。     

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network.     

Noodle quality affected by different cereal starches

To investigate the effects of starch characteristics on the quality of noodle making, white salted noodles (WSN) made from reconstituted flours, in which the wheat starch was substituted by different cereal starches, including waxy and non-waxy rice starches, waxy wheat starch and waxy corn starch, were prepared. The rheological properties of raw WSN were mainly influenced by the size of starch granules, where the small starch granules, such as for rice starches, exhibited high amounts of water absorption during dough preparation and a dense packing of starch granules inside a thin gluten-strand network. The rheological properties of cooked WSN were mainly dominated by the amylose content and fine structure of the amylopectin, which resulted in the differences in water absorption and cooking time required for cooked WSN.