Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi

Abstract

ABSTRACT This study investigated the effect of quinoa flour addition, regarding the rheological behaviors of silver carp surimi dough along with the quality traits of fresh wet noodles, including color, cooking properties, textural properties, pasting properties, flavor profile, and in vitro digestibility. The results from dynamic rheological measurements indicated that quinoa flour disrupted the protein network or surimi structure, leading to a reduction in the dough elasticity. Additionally, quinoa flour caused a significant darkening in the noodle color. As the quinoa flour content increased, the amount of cooking loss of fresh wet noodles increased, while the water absorption was decreased. Quinoa flour also increased peak viscosity, final viscosity, and pasting temperature, although the minimum viscosity first decreased before increasing. The optimal quality of fresh wet noodles was observed at a 10% quinoa flour addition. Furthermore, the analysis revealed that noodles with quinoa flour were more sensitive to long‐chain alkanes, resulting in notable flavor differences. The in vitro digestion experiments showed that after 180 min, the hydrolysis rate of quinoa surimi noodles reached a peak of 87.38%. In comparison to wheat‐based noodles, quinoa surimi noodles showed a 17.33% increase in rapidly digestible starch and a 13.98% increase in slowly digestible starch, while the content of resistant starch went down by 45.39%. All these findings offered critical theoretical support for the development and application in quinoa‐enhanced noddle products.