Effect of different starch acetates on the quality characteristics of frozen cooked noodles. Issue 3 (28th January 2022)

• Record Type: Journal Article
• Authors: Zhang, Kangyi; Zhao, Di; Ma, Xiaojing; Guo, Dongxu; Tong, Xiaofeng; Zhang, Yun; Qu, Lingbo
• Is Part Of: Food science & nutrition. Volume 10:Issue 3(2022)
• Page Start: 678
• Page End: 688
• Publication Date: 2022-01-28
• Subjects: frozen cooked noodle -- physicochemical properties -- starch acetate -- textural property; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2692
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze‐thaw stability, and crystalline morphology analyzed by XRD ( p < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross‐linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT‐IR) revealed that FCN with the addition of CAS had low decrement in α‐helix and β‐sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure. Abstract : Starch acetates with an equal degree of substitution have different effects on the quality of frozen cooked noodles (FCNs); acetylated corn starch (CAS), acetylated wheat starch (WAS), and acetylated pea starch (PAS) were effective in reducing cooking loss and improving springiness of FCNs. Starch acetates can be used as a novel additive in FCNs to provide specific functionality and alleviate the deterioration of quality during holding.