Noodle processing,storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

The impact of noodle processing, storage and cooking on the total phenol content (TPC) and total flavonoid content (TFC) was assessed. Total phenol content (TPC) and total flavonoid content (TFC) of mixed flour were 77.50 and 39.56 mg per 100 g, respectively, and it decreased to 71.80 and 36.30 mg per 100 g after noodle processing. For the fresh Qingke barley noodles (FQBNs), stored at 25 °C, both TPC and TFC decreased significantly during storage. After cooking the fresh noodles, the TPC of the noodles stored for 0 and 4 h increased, while it decreased for the noodles stored for 8, 16 and 24 h; the TFC of all cooked Qingke barley noodles (CQBNs) decreased. Compared with the flour, the DPPH^•, ABTS^•+, HO^• and scavenging ability and ferric reducing antioxidant power (FRAP) decreased significantly (P < 0.05) after noodle processing. For FQBN, increased storage time led to a reduction in antioxidant ability. After cooking, the DPPH^• and HO^• scavenging ability and FRAP of noodles stored at 25 °C for 0 and 4 h, and the ABTS^•+ and scavenging ability of noodles stored at 25 °C for 0, 4 and 8 h increased. Overall, noodle processing, storage and cooking will affect the phenolic compound content and antioxidant activities of barley noodles. Although the shelf life of FQBN is 17 h at 25 °C, from the perspective of nutrition, it is not suitable for long-term storage, and it is best choice to consume it within the first 4 h.     

Changes in oral processing parameters of three rice varieties

Mastication and saliva addition affects the formation of a bolus, directly playing a key role in people's eating enjoyment. However, the specific changes of oral physiological parameters and bolus moisture content in the oral processing of rice have not been studied in detail. Thus, in the present study, salivary flow rate, salivary secretion, chewing frequency, and bolus moisture content during oral processing of three rice varieties (japonica rice, indica rice, and glutinous rice) were fully investigated. The differences among different rice and changes among different oral processing stages (25%, 50%, 75%, and 100%) were analyzed. Results showed that the swallowing time of glutinous rice was significantly lower than that of japonica and indica rice (p < .05). However, there was no significant difference in the chewing frequency of the three rice varieties throughout the oral processing stages (1.59–1.66 Hz, p > .05). During oral processing, the salivary flow rates for the three kinds of rice decreased significantly (p < .05), from 37.72 ± 4.32 mg/s (0%–25% stage) to 19.83 ± 5.50 mg/s (75%–100% stage). The dry basis moisture content of the bolus increased significantly (p < .05), from 1.53 ± 0.08 (0%) to 1.96 ± 0.02 (100%). In the 75%–100% stage, the amount of saliva secretion for japonica rice was highest, followed by indica rice and glutinous rice (p < .05). At the point of swallowing (100% stage), the dry basis moisture content of all three rice-bolus' was consistent (1.94–1.99, p > .05).     

Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C

Microbial diversity and volatile compounds in Qingke barley fresh noodles (QBFN) with different storage time at 25 ± 1 °C were investigated. The results showed that Pseudomonas, Pantoea, Erwinia and Alternaria, Pyrenophora, Penicillium were the dominant microorganisms in edible QBFN (stored for 0 and 12 h), while Pantoea, Erwinia, Bacillus and Penicillium, Aspergillus were the dominant spoilage microorganisms in deteriorated QBFN (stored for 18 h). The edible QBFN have high concentration of aldehydes (61.27 μg kg⁻¹), furan and pyrazines (60.87 μg kg⁻¹), alcohols (49.74 μg kg⁻¹) and ketones (29.74 μg kg⁻¹) that give basic flavours to the QBFN. As storage time increased, the concentrations of above volatile compounds decreased, and new esters and sulphuric compounds which gave unpleasant odours to the QBFN appeared. Multivariate data analysis methods showed that 2-pentyl-furan, hexanal, 5-Ethylcyclopent-1-enecarboxaldehy, cyclohexanol and methyl allyl sulphide, ethyl isovalerate were the main volatile compounds that make a difference in flavour between the edible and deteriorated QBFN.     

Dynamic proof of retrievability based on public auditing for coded secure cloud storage

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