Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles.

ABSTRACT: To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G'), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet conte

SUBMITTER: Zhang L 

PROVIDER: S-EPMC9455474 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature