Effect of tea polyphenols on the quality of frozen cooked noodles

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-11-14 DOI:10.1002/cche.10850

Yali Ping, Lanxi Zhang, Hua Li, Zhenzhen Chen, Qingyuan Wang, Xiaoxue Fang

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引用次数: 0

Abstract

Background and Objectives

The growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.

Findings

The results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low-dose TPs (<1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low-field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well-developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.

Conclusions

The appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.

Significance and Novelty

This study provides a theoretical basis for the development of polyphenol-enriched flour products and functional foods.

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茶多酚对速冻熟面品质的影响

随着消费者对天然、健康、方便食品的需求不断增长，冷冻熟面（FCN）越来越受欢迎。茶多酚（Tea polyphenols, TPs）具有多种生物活性，作为天然食品添加剂在研究和开发中得到越来越多的应用。因此，本研究旨在研究TPs对小麦粉热糊化性能的影响及其对FCN品质的影响。结果差示扫描量热仪和RVA分析结果表明，TPs对小麦粉的热糊化性能没有显著影响。然而，低剂量TPs（1.5%）的加入提高了FCN在储存过程中的质量。质地和拉伸分析表明，面条的硬度、嚼劲、抗性和抗性淀粉含量都有所提高。低场核磁共振结果显示，强结合水的比例增加，伴随着自由水含量的减少。扫描电镜观察显示面筋网络结构发育良好。相反，1.5% TPs的掺入对FCN的质量有不利影响。结论适当整合TPs对缓解FCN储存过程中质量下降有重要作用。本研究为开发富含多酚的面粉制品和功能性食品提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.