We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
油脂含量对挤压型油莎豆面条品质 特性的影响.
- Authors
寇晓涵; 孟悦; 孙洪蕊; 刘香英; 杨志强; 康立宁; 王志兵
- Abstract
The study investigated the effect of oil content on the gelation properties and pasting properties of tiger nut powder, as well as its impact on the texture, cooking quality, and color of tiger nut noodles. By combining sensory evaluation, the optimal oil content for making tiger nut noodles was determined. The results showed that when the oil content was 0%, the gel hardness, elasticity, and cohesiveness of the tiger nut powder were the highest, indicating that a lower oil content would improve the hardness, elasticity, and other qualities of the noodles. The pasting properties revealed that the starch structure in the tiger nut powder with 0% oil content was more intact, with better reconstitution and stronger shear resistance. As the oil content decreased, significant changes occurred in the cooking quality and texture of the noodles. As the oil content increased, the water absorption rate showed a trend of decreased, reaching its highest point at an oil content of 0%. The hardness and cohesiveness of the tiger nut noodles showed an increasing trend. Considering the cooking quality and sensory evaluation, the optimal quality of tiger nut noodles was achieved when the oil content ranged from 0% to 5%.
- Subjects
FOOD texture; SENSORY evaluation; GELATION; NOODLES; PETROLEUM; POWDERS
- Publication
Food Research & Development, 2023, Vol 44, Issue 20, p63
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.20.009