The effect of extruded brown rice flour (EBR) contents (0–50%) on antioxidant activity, phenolics, in vitro digestibility, color, and cooking quality of noodles containing mixtures of wheat and EBR was investigated. The antioxidant activity and phenolic content increased, especially ferulic and coumaric acids in bound forms, whereas the in vitro glycemic index, optimal cooking time, water absorption, hardness, and color were diminished in noodles with the addition of EBR; cooking loss increased as a function of the EBR percentage. The partial replacement of wheat flour with EBR can be favorably used in the wheat noodle formulation. The results provide the basis for the development of staple foods with nutritional characteristics for today's functional food markets.
Effects of chlorophyll microcapsules (CHL-MICs) addition on the quality of fresh wheat noodles (FWN) were studied. Results showed that CHL-MICs addition could give the FWN an attractive greenness that the a* value was increased from −0.41 ± 0.09 to −11.25 ± 0.24. Meanwhile the cooking loss (CL) of FWN was decreased from 10.11 ± 0.12 to 9.58 ± 0.12, and the textural properties of FWN was enhanced (p < 0.05). Moreover, compared to the control sample, the intensities of absorption peaks of O–H, C=O and the amorphous region of FWN were decreased determined by ATR-FT-IR, and denaturation peak temperature was increased from 83.83 to 112.79 °C detected by DSC, respectively. The morphology of the noodles became smooth, and starch granules of noodles were tightly wrapped in the gluten network. These results proved that CHL-MICs could enhance the wheat protein network of FWN by electrostatic interactions between chlorophyll and starch/gluten. In addition, the sensory analysis of FWN with the addition of 0.5% CHL-MICs had the highest score of 89.25 ± 2.69 than that of control sample (82.05 ± 2.48) (p < 0.05). Therefore, CHL-MICs could be a natural food additive used to improve the quality of FWN.
Lingfang Zhang,Xiaojie Qian,Binghua Sun,Shuzhen Yang,Xiaoxi Wang,Sen Ma
This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I 755 levels and reducing I 854 /I 830 levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I 755 and increasing I 854 /I 830 , enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.
危险品化学品经营许可证（带存储）