Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes

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成果类型：

期刊论文

作者：

Hou, Lili;Jia, Ziyang;Zhao, Kaifeng;Xiao, Shensheng;Fu, Yang;...

通讯作者：

Wu, Yan;Wang, XD

作者机构：

[Zhan, Wanzhi; Wu, Yan; Fu, Yang; Hou, Lili; Zhao, Kaifeng; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.

[Zhan, Wanzhi; Wu, Yan; Fu, Yang; Hou, Lili; Zhao, Kaifeng; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.

[Jia, Ziyang] Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense, Spain.

[Wu, Yan; Wu, Y; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Wu, Y; Wang, XD ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

frozen quality;frozen raw noodles;oxidized starch;storage stability;water distribution

期刊：

Journal of Food Science

ISSN：

0022-1147

年：

2024

卷：

期：

页码：

4148-4161

DOI：

10.1111/1750-3841.17154

基金类别：

Project Fund of Wuhan Polytechnic University

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low-field nuclear m...

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Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes

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