کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590656 1492097 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration
ترجمه فارسی عنوان
ویژگی های کیفی، تغییرات ساختاری و پایداری ذخیره نان های نیمه خشک ناشی از کم آبی متوسط
کلمات کلیدی
رشته فرنگی نیمه دمای کم خشک شدن کیفیت، پایداری ذخیره سازی، ساختار،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Based on the critical water content (for noodle deterioration) concluded previously, high-temperature-short-time (HTST; 105-135 °C) and medium-temperature-long-time (MTLT; 45-75 °C) dehydrations were introduced in this study to produce semi-dried noodles. The effects of HTST and MTLT on the quality parameters of semi-dried noodles, as well as noodle structure, storage stability, and changes in starch and protein components were thoroughly investigated. Differential scanning calorimeter (DSC) and birefringent analysis presented few starch gelatinization (approximately 30%) in HTST dehydrated noodles. Scanning electron microscopy (SEM) images showed more compact noodle surface, with uniform pores in the cross section, probably due to enhanced protein-starch combination after HTST dehydration. Meanwhile, HTST induced protein polymerizations in semi-dried noodles, mainly by -SH-S-S interchange, and resulted in significantly (P < 0.05) reduced cooking loss. Furthermore, HTST noodles showed higher microbial and color stability. Shelf-life of dehydrated samples at 120 °C was extended to 5 days from 1 day of the control.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 797-804
نویسندگان
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