Dataset Information

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin.

ABSTRACT: Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, -20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at -20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.

SUBMITTER: Huang DW

PROVIDER: S-EPMC8003340 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature

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Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin.

Huang Da-Wei DW Chan Yung-Jia YJ Huang Yuan-Chao YC Chang Ya-Ju YJ Tsai Jen-Chieh JC Mulio Amanda Tresiliana AT Wu Zong-Ru ZR Hou Ya-Wen YW Lu Wen-Chien WC Li Po-Hsien PH

Plants (Basel, Switzerland) 20210318 3

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, -20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different ...[more]

PMID: 33803775

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Project description:Rice, a staple global food crop, requires the maintenance of its quality stability during storage. This study aimed to screen rice varieties with high storage stability and elucidate their traits. Thirty-four widely cultivated varieties were selected to examine the changes in grain quality after one-year natural storage. The normalization method, hierarchical analysis, and cluster analysis were used to identify rice varieties maintaining their grain quality during storage. Meanwhile, the yield and its components, panicle traits, grain size, grain major component content, physiological indicators (such as antioxidant enzyme activity), and key growth stages were analyzed at rice maturity. The results showed that the processing, appearance, and eating quality of rice declined after storage. Specifically, the chalkiness degree increased significantly by 32.4%, while the cooked rice appearance, texture, and taste quality decreased significantly by 18.7%, 19.1%, and 14.2%, respectively. The grain quality storage stability was evaluated using a hierarchical analysis method based on the storage stability scores of the brown rice rate, milled rice rate, head milled rice rate, chalkiness degree, cooked rice appearance, cooked rice texture, and cooked rice taste. A judgment matrix was established, determining their corresponding weights of 0.0149, 0.0369, 0.0910, 0.286, 0.060, 0.148, and 0.364, respectively. Based on cluster analysis and the normalization method, these varieties were classified into three categories: high storage stability, intermediate storage stability, and low storage stability, accounting for 26.5%, 52.9%, and 20.6%, respectively. Finally, nine rice varieties with high storage stability were screened. The validation results of the principal component analysis also indicated the reliability of this result. Correlation analysis revealed that the storage stability of the rice grain quality was significantly and negatively correlated with the amylose starch content and malondialdehyde content. The average value and median value of the amylose starch content in high-storage-stability varieties are 10.7% and 6.99% lower than those in sensitive varieties, respectively. Therefore, the major feature of rice varieties with high storage stability is a low amylose starch content. This study provides valuable theoretical insights into the safe storage of rice grains and the selection and breeding of rice varieties with high storage stability.

Dataset Information

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin.

Publications

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin.

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