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EFFECTS OF IMMATURE PERSIMMON ( DIOSPYROS KAKI LINN. F.) JUICE ON THE PASTING, TEXTURAL, SENSORY AND COLOR PROPERTIES OF RICE NOODLES
Author(s) -
HAN LIHONG,
QI SHAN,
LU ZHANHUI,
LI LITE
Publication year - 2012
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2011.00328.x
Subject(s) - food science , chemistry
Pasting, textural, sensory and color properties of rice noodles were studied in the presence of immature persimmon juice. The addition of persimmon juice was found to cause a significant ( P < 0.05) increase in rapid visco‐analyser setback, peak viscosity and final viscosity, but a decrease in pasting temperature of rice flour. The maximum breaking stress, breaking strain and breaking work of the obtained noodle samples formulated with pure immature persimmon juice (the volume fraction of 100%) increased from 35.0 to 69.6 kPa, from 21.1 to 36.3% and from 0.07 to 0.26 J, respectively, compared with that of the control. Chromatic investigation exhibited that juice‐containing noodle samples had enhanced red and yellow hues and improved color stability during storage. Microstructural observation from both scanning electron microscopy and laser scanning confocal microscopy showed that cooked juice‐containing noodles has a more compact and homogeneous microstructure. PRACTICAL APPLICATIONS In order to increase the commodity fruit rate, fruit thinning is a common technology used to reduce fruit‐bearing rate during persimmon growth. As a consequence, plenty of immature persimmons are treated as a waste for landfill. However, these wasted fruits are rich in polyphenols, nutritional antioxidant vitamins, fiber, etc. The results of this work provide the theoretical basis for the utilization of wasted fruit products and a practical guidance for manufacturing rice noodles with improved nutrition and sensory quality.