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Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran
Author(s) -
Fan Ling,
Ma Sen,
Wang Xiaoxi,
Zheng Xueling
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13042
Subject(s) - arabinoxylan , food science , chemistry , bran , absorption of water , polysaccharide , botany , biochemistry , biology , organic chemistry , raw material
Summary This study was performed to investigate the effects of arabinoxylans on Chinese noodles quality. Unmodified arabinoxylans ( UAX ) and modified arabinoxylans ( MAX ) were added to wheat flour at 0.25–2.0% (w/w), and noodle samples were evaluated in terms of colour, free sulfhydryl groups, disulphide bond, water, texture properties and cooking characteristics. As the amounts of arabinoxylans increased, dough sheet became darker, and the texture of the cooked noodles increased and then deteriorated after 1% of arabinoxylans addition. The content of free sulfhydryl groups fluctuated and decreased by 15.4% and by 19.3% after the addition of 0.5% of UAX and MAX , respectively. The relaxation time T 2 decreased with increased amounts of arabinoxylans. Generally, the water absorption increased and cooking loss rate decreased up to 1.0% of arabinoxylan addition. Our results confirm that using 0.25–1.0% arabinoxylans in wheat flour, it was possible to increase both the nutrition and quality of Chinese noodles.