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Edible brown seaweeds of the genus Sargassum have the potential to be utilized as nutrient-rich food components yielding beneficial health effects upon consumption. This study aimed to characterise Sargassum crassifolium for its phytochemical content and antioxidant capacity followed by its utilization as a dry powder in wheat noodles as a flour replacement. Sargassum crassifolium dehydrated powder contained considerable amounts of total phenols (1.13±0.05 mg GAE g-1 DW), flavonoids (21.07±0.79 mg RE g-1 DW), fucoidan (2.9±0.48 mg g-1 DW), fucoxanthin (0.963±0.00 µg g-1 DW), carotenoids (1.88±0.002 µg g-1 DW) and tannins (1.88±0.002 mg g-1 DW), while displaying significant DPPH (2,2-diphenyl-picrylhydrazyl hydrate) radical scavenging activity (23.20±1.73%). The use of 2.5% S. crassifolium as a flour replacement enhanced the sensory properties, nutrient composition and phytochemical content of the noodles. The DPPH radical scavenging activity of 2.5% S. crassifolium noodles (19.88±1.56%) in the cooked form was significantly higher than that of the control noodles containing no seaweed (13.29±2.02%). The results of this study revealed that S. crassifolium can be successfully incorporated in noodles to yield acceptable products that have improved nutrient content and potential functionality. [ABSTRACT FROM AUTHOR]

The aim of this retrospective study is to describe a novel endoscopic technique to treat post radiation choanal stenosis. We describe a novel "Thai noodle" silastic splint, which is tailor-made, increases compliance, reduces pain and recurrence. A retrospective study over a period of 2 years was done to evaluate the results of our "Thai noodle" technique, which included 4 patients who had previously been treated with conventional endoscopic release and commercially available nasal airway splint. All patients were followed up for a period of 1 year. All 4 patients, which included 3 females and 1 male, were treated with our novel technique. All the patients remained symptom free and none required further intervention. The Thai noodle technique customises the splint for every patient, which along with an adequately done posterior septectomy increases patient comfort and reduces recurrence which is seen with conventional airway splints. [ABSTRACT FROM AUTHOR]

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles. [ABSTRACT FROM AUTHOR]

Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge in the food industry. This study aimed to optimize the ultrasound‐assisted extraction parameters to enhance the yield of nanocellulose from sweet potato residue (SPR) using a response surface methodology. The impact of SPR nanocellulose on noodles' physicochemical properties was also explored. Results showed that the optimal extraction conditions for nanocellulose from SPR were identified as 180.73 U/mL cellulase concentration, 4.28 h ultrasonic time, 444.12 W ultrasonic power, and 14.17 h enzymatic hydrolysis time. The max yield of nanocellulose was 15.93% at optimum extraction conditions. Increasing the amount of SPR nanocellulose resulted in a reduction in the optimal cooking time, water absorption, elongation index, and springiness, as well as an increase in the breaking rate, cooking loss, hardness, gumminess, and chewiness of the noodles. Sensory analysis revealed higher acceptability of the noodles with 6%–12% SPR nanocellulose compared to other treatments. Microstructure demonstrated that noodles with 0%–18% SPR nanocellulose exhibited fewer holes and denser network structures, but higher SPR nanocellulose damaged the protein network. Those findings suggested that noodles with less than 12% SPR nanocellulose exhibited higher quality. This research provided the foundation for the development of nanocellulose‐enriched foods. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND RESULTS CONCLUSION Understanding the effects of different additions of adzuki bean flour (ABF) on structural and functional characteristics of extruded buckwheat noodles is important in developing high‐quality starchy foods with desirable glycemic indexes. This study explored how varying amounts of ABF in extruded buckwheat noodles influenced their structural and functional characteristics.The findings indicated that adding ABF substantially boosted the levels of protein and flavonoids, while decreasing the content of fat and starch. Adding ABF to the noodles extended the optimum cooking time and led to a reduction in both the stickiness of the cooked noodles and the pore size of the starch gel structure, compared with pure buckwheat noodles. Fourier transform infrared spectroscopy indicated that R1047/1022 increased with the content of ABF increased, while R1022/995 decreased. X‐ray diffraction showed that the relative crystallinity of buckwheat noodles was enhanced with increasing ABF amount. Adding ABF notably significantly decreased the estimated glycemic index. The buckwheat noodles extruded with 20% ABF addition demonstrated notably stronger α‐glucosidase inhibitory effects than those extruded with no ABF addition.The present study demonstrates that the additions of ABF improved the structure and hypoglycemic activity of extruded buckwheat noodles while decreasing starch digestibility, and the optimal value was reached at an ABF addition of 20%. The study might fill gaps in starch noodle research and provide a new strategy for the development of functional food in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder. [ABSTRACT FROM AUTHOR]

A new winter wheat (Triticum aestivum L.) cultivar “Joongmo2015” was developed by the NICS (National Institute of Crop Science), RDA (Rural Development Administration) in 2019. Its heading date was April 20 and its maturity date was June 1, which was similar to Keumkang. “Joongmo2015” had a longer culm length (80 cm), similar spike length (7.8 cm) and spikes per m2 (804), lower 1,000-grain weight (43.0 g) than “Keumkang” (78 cm, 7.8 cm, 804 g, 46.3 g, respectively). “Joongmo2015” was showed stronger to winter hardiness than “Keumkang”, and susceptible to fusarium head blight and powdery mildew. The average grain yield in the advanced yield trial (AYT) was 4.97 MT/ha, which were 26% more than “Keumkang” and in the regional yield trial (RYT) was 5.75 MT/ha in upland and 5.27 MT/ha in paddy field, which were 16% and 18% higher than those of “Keumkang” (4.95 MT/ha and 4.46 MT/ha, respectively). “Joongmo2015” showed lower protein content (11.7%), SDS-sedimentation volume (42.8 ml), gluten content (9.0%) and flour lightness(90.76) than “Keumkang” (13.6%, 61.8 ml, 11.4% and 91.50, respectively). “Joongmo2015” showed higher lightness (83.10) of noodle dough sheet than “Keumkang” (82.48). “Joongmo2015” exhibited higher hardness (3.92N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.60) compared to “Keumkang” (3.65N, 0.93, and 0.59, respectively). High molecular weight gluten subunits (HMW-GS) composition are Glu-D1d (5+10), granule-bound starch synthase (GBSS) composition are Wx-A1a, Wx-B1a, Wx-D1a and composition of puroindolines are Pina-D1a, Pinb-D1a (Registration No. 9790). [ABSTRACT FROM AUTHOR]

Starch noodle, originally produced from mung bean starch, is now patronized in many parts of the world. Although cassava is one of the most abundant sources of starch in Nigeria, previous works determining its applicability for noodle production are scarce in literature. This study therefore determined the chemical properties of starches from selected white and yellow cassava for dry starch noodle production. Descriptive attributes and sensory acceptability of the starch noodle produced were also determined using commercial starch noodle as reference sample. Data obtained were subjected to analysis of variance using SPSS (version 21). Chemical properties of cassava starches varied significantly (p <.05). Using clustering and discriminant function analyses, two product clusters were identified with their distinct physical and sensory properties. This study showed that the most acceptable cassava starch noodles were obtained from TMS 01/1206 followed by TMS 01/1368, the least acceptable noodle was obtained from TME 419. [ABSTRACT FROM AUTHOR]

Summary: The effect of 4 °C water cooling treatment after extrusion for different time (0 s, 30 s, 1 min, 3 min, and 5 min) on the structure and cooking characteristics of frozen extruded whole buckwheat noodles were investigated. The cooking time and cooking loss of frozen extruded whole buckwheat noodles significantly decreased after water cooling, and the broken rate was kept constant at 0%, indicating that the quality of frozen noodles was significantly improved. When the time for water cooling was 30 s, the noodles had the lowest cooking loss of 4.07% and the highest hardness and springiness of 3993.19 g and 0.96, respectively. X‐ray diffraction results showed that water cooling treatment increased the crystallinity of starch, and the amylose underwent short‐term ageing. It was also observed from a scanning electron microscope that the gel network structure of the noodles treated with 30 s water cooling was more complete and uniform. Differential scanning calorimetry analysis showed that the water cooling treatment significantly increased the freezable water content. Meanwhile, low‐field nuclear magnetic resonance indicated that the water mobility in the noodles was weakened. The above results showed that 4 °C water cooling treatment for 30 s was beneficial to the formation of starch gel structure and improved the quality of frozen noodles. This study provides a new approach to improve the quality of extruded whole buckwheat noodles. [ABSTRACT FROM AUTHOR]

The main objective was to evaluate the use of common bean flour (CBF), corn flour, and semolina to obtain instant noodles by means of a hot dry and frying process. The hot drying process was conducted at 60 °C for 4 h, and frying was conducted at 140 °C and 160 °C for 1 and 3 min. Proximate analysis, total phenolic content (TPC), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, the oxygen radical absorbance capacity (ORAC) assay, phenolic acids and flavonoids profile by UPLC-ESI-MS/MS, the optimal cooking time (OCT), and color and texture analysis (TPA) were conducted. The general linear model and regression analysis were used. The incorporation of CBF resulted in an elevated protein content and TPC of the noodles. The noodles (hot dry) with CBF exhibited an enhanced antioxidant capacity. The adhesiveness has a direct correlation with the cinnamic, chlorogenic, and caffeic acid content (r2 = 0.95 or higher), as well as an inverse relationship with the vanillic, ferulic, and sinapic acids (r2 = −0.80 to −0.85). The dry hot noodles exhibited the lowest value of hardness (31.0 ± 1.5 N). The incorporation of common bean flour and corn flour enhances the nutritional profile of noodles. However, hot dry process affects their mechanical characteristics in comparison to the frying process. [ABSTRACT FROM AUTHOR]

Heat–moisture treatment (HMT) is a widely used method for modifying starch properties with the potential to reduce the digestibility of high-amylose starch (HAS). This study aimed to optimize the HMT conditions for HAS and apply the resulting HMT-HAS to triticale noodles to develop low-glycemic-index products. HMT significantly increased the resistant starch (RS) content and decreased the rapidly digestible starch (RDS) content of HAS. The treatment conditions—temperature, heating time, and moisture content—were found to significantly influence the starch composition. Optimal HMT conditions were determined using response surface methodology: a temperature of 108 °C, a heating time of 5.8 h, and a moisture content of 25.50%. Under these conditions, the RS content of HMT-HAS was 60.23%, nearly double that of the untreated sample. Increasing the level of HMT-HAS in triticale noodles led to significant decreases in short-range order, relative crystallinity, and viscosities, while the RS content increased from 12.08% to 34.41%. These findings suggest that incorporating HMT-HAS into triticale noodles effectively enhances starch digestive resistance, supporting the development of functional, low-glycemic-index triticale-based foods. [ABSTRACT FROM AUTHOR]

Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G′) and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products. [ABSTRACT FROM AUTHOR]

The main objective was to evaluate the use of common bean flour (CBF), corn flour, and semolina to obtain instant noodles by means of a hot dry and frying process. The hot drying process was conducted at 60 °C for 4 h, and frying was conducted at 140 °C and 160 °C for 1 and 3 min. Proximate analysis, total phenolic content (TPC), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, the oxygen radical absorbance capacity (ORAC) assay, phenolic acids and flavonoids profile by UPLC-ESI-MS/MS, the optimal cooking time (OCT), and color and texture analysis (TPA) were conducted. The general linear model and regression analysis were used. The incorporation of CBF resulted in an elevated protein content and TPC of the noodles. The noodles (hot dry) with CBF exhibited an enhanced antioxidant capacity. The adhesiveness has a direct correlation with the cinnamic, chlorogenic, and caffeic acid content (r2 = 0.95 or higher), as well as an inverse relationship with the vanillic, ferulic, and sinapic acids (r2 = −0.80 to −0.85). The dry hot noodles exhibited the lowest value of hardness (31.0 ± 1.5 N). The incorporation of common bean flour and corn flour enhances the nutritional profile of noodles. However, hot dry process affects their mechanical characteristics in comparison to the frying process.

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate (SPI) was modified by dry heat glycation of galactooligosaccharides (GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten protein, and thermomechanical properties and dynamic rheological properties of composite dough, eating quality and microstructure of composite noodle were analyzed. The results showed that with the increase of HAMS ratio, the water absorption of the composite dough significantly decreased (P

In order to explore the effect of edible dock powder on the quality of dough and noodles, edible dock powder (0~40%) was added to wheat flour, and the effects of different proportions of mixed powder on gelatinization properties, thermodynamic properties, rheological properties of dough and noodle quality characteristics were investigated. The results showed that when the addition amount of edible dock powder was 20%, the expansion potential of the mixed powder changed the most, from 7.44 g/g to 11.52 g/g, when the addition amount of edible dock powder was 40%, the retrogradation value of the mixed powder decreased from 1303 cP to 399 cP. The addition amount of edible dock powder was positively correlated with the viscoelastic modulus of dough and negatively correlated with cooking quality. When the addition amount of edible dock powder was 10%, the cooking loss rate of noodles was 3.28%, the elasticity and chewiness were 14.68 and 2519.94 g, respectively, which were not significantly different from those of pure wheat noodles (P>0.05). When the addition ratio exceeded 20%, the cooking loss rate of noodles increased sharply. Therefore, the quality of noodles was the best when the addition amount of edible dock powder was 10%. This study provides a new idea for the development and application of edible dock powder in the food industry.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Foxtail millet (FM) and green banana (GB) are rich in health-promoting nutrients and bioactive substances, like antioxidants, dietary fibers, and various essential macro and micronutrients. Utilizing GB and FM flour as prebiotics is attributed to their ability to support gut health and offer multiple health benefits. The present study aimed to evaluate the impact of incorporating 10% GB flour (GBF) and different proportions (10–40%) of FM flour (FMF) on the prebiotic potential, antioxidant, nutrient, color, cooking quality, water activity and sensory attributes of noodles. The prebiotic potential, antioxidant, and nutrient of the produced noodles were significantly improved by increasing the levels of FMF. Sensorial evaluation revealed that noodles containing 30% FMF and 10% GBF attained comparable scores to the control sample. Furthermore, the formulated noodles exhibited significantly (p < 0.05) higher levels of protein, essential minerals (such as iron, magnesium, and manganese), dietary fiber (9.37 to 12.71 g/100 g), total phenolic compounds (17.81 to 36.35 mg GA eq./100 g), and total antioxidants (172.57 to 274.94 mg AA eq./100 g) compared to the control. The enriched noodles also demonstrated substantially (p < 0.05) increased antioxidant capacity, as evidenced by enhanced DPPH and FRAP activities, when compared to the control noodles. Overall, the incorporation of 30% FMF and 10% GBF led to a noteworthy improvement in the nutritional and antioxidant qualities of the noodles, as well as the prebiotic potential of the noodles with regard to L. plantarum, L. rhamnosus, and L. acidophilus. The implementation of this enrichment strategy has the potential to confer a multitude of health advantages. [ABSTRACT FROM AUTHOR]

Summary: Making noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α‐helix but increased β‐sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W‐BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W‐BRG noodles had the greatest softness and least stickiness. W‐BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W‐BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality. [ABSTRACT FROM AUTHOR]

Summary: Escherichia coli is known to easily contaminate noodles and form biofilms during noodle processing. Sheeting was a key step in the processing. The objective of our study was to investigate the influence of sheeting pressure on the viability of E. coli. Our findings revealed a significant reduction in the E. coli count (by 1.46 log CFU g−1), as well as their swimming diameter (by 46.7%) and biofilm formation (by 25.7%) following an additional 20 sheeting treatments. The expression of genes (flhC, flhD, rpoS, csgD and adrA) validated the weakening of E. coli survival due to sheeting pressure. Moreover, the alterations in dough texture properties had adverse effects on the survival of E. coli. These results highlight that sheeting pressure can effectively reduce E. coli viability in dough. The implications of our findings provide valuable insights for minimising microbial contamination in noodle production. [ABSTRACT FROM AUTHOR]

This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, we investigated the factors involved in the flavor discrepancy between Norin61 and Satonosora wheat cultivars by analyzing the isozyme composition of lipoxygenase (LOX) and antioxidant levels. The results revealed that Norin61 exhibited a distinctive LOX isozyme composition, with a significant proportion of LOX- 3, which correlates with its previously reported high LOX activity. Moreover, our analysis indicated that the content of lutein, an antioxidant present in flour, influences the formation of volatile flavor compounds. These results not only offer valuable insights for crafting products with specific flavors in the development of various wheat flour-based products, but also have potential genetic implications in the breeding of wheat cultivars boasting diverse flavors in the future. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study explored how germination influences the starch digestion and intestinal fermentation characteristics of brown rice noodle. The study began with in vitro starch digestion tests to assess how germination affects starch digestibility in brown rice noodles, revealing an increase in rapidly digestible starch content and a decrease in resistant starch content. Subsequently, an in vitro human fecal fermentation model was used to simulate the human intestinal environment, showing that germination altered pH levels and the production of short-chain fatty acids, particularly by increasing propionate while decreasing acetate and butyrate. Additionally, the study noted a decrease in gut microbiota diversity following fermentation, accompanied by an increase in Megamonas growth and a decrease in Bacteroides and Bifidobacterium. In conclusion, these findings suggest that germination could enhance the nutritional value and intestinal probiotic properties of brown rice noodles. This research contributes valuable insights into the role of germination in improving the nutritional properties of rice-based products and provides a foundation for further exploration into the development of health-promoting rice noodles. [ABSTRACT FROM AUTHOR]

The development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%. [ABSTRACT FROM AUTHOR]

Summary: The inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains. [ABSTRACT FROM AUTHOR]

Summary: Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases. [ABSTRACT FROM AUTHOR]

Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low‐field nuclear magnetic resonance characterization confirmed that the water‐holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier‐transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range. [ABSTRACT FROM AUTHOR]

Quinoa is one of the most popular ingredients in the creation of healthy and environmentally friendly foods, due to its rich nutrient composition, balanced amino acids, and various bioactive substances. Quinoa noodles can be prepared for green and healthy food, particularly for better taste and market prospects. However, the traditional processing of wheat noodles cannot fully meet the high quality of quinoa noodles at present, due to the lack of gluten. Among them, extrusion has been applied to prepare the whole quinoa noodles. The natural color of food can also be closely related to its nutritional value. Quinoa grains with different colors often vary in the content of starch, protein, fat, fiber, and active substances. This study aims to clarify the great influence on the cooking and nutritional quality of extruded noodles made with quinoa as raw materials. The mechanism of quality of extruded quinoa noodles with different colors was explored to compare the basic components, gelatinization of quinoa flours, the microstructure, cooking quality, active components, and starch digestion. Results showed that the white quinoa achieved the highest content of total starch and crude fiber, compared with the red and black quinoa powder. The content of crude fiber increased significantly with the deepening of the color of quinoa powder. Among the three types of quinoa powder, the red quinoa exhibited the highest levels of fat and protein content. In terms of gelatinization properties, the peak viscosity, final viscosity, and setback value of white quinoa powder were superior to those of red and black quinoa powder. The pasting temperature of white quinoa powder was lower than that of red and black quinoa powder. Furthermore, L* values significantly decreased after extrusion, whereas, a* value and b* values significantly increased (P < 0.05). Additionally, the red and black quinoa powder, along with their extruded noodles, exhibited higher levels of polyphenols, flavonoids, and antioxidant activities, compared with the white quinoa. X-ray diffraction revealed that the extrusion process caused the changes of starch crystal type from type A to V. There was a decrease of starch crystallinity in the white, red, and black quinoa noodles from 17.12%, 25.55%, and 21.41% to 10.53%, 8.06% and 7.71%, respectively. White quinoa noodles shared the highest crystallinity, due to the high starch content and high setback value of powder. The recrystallization of starch formed a relatively stable and orderly molecular structure, thus enhancing the crystallinity of starch in the extruded quinoa noodles. Although the cooking time of red and black quinoa extruded noodles was shorter than that of white ones, their overall cooking quality was notably inferior. The cooking loss of white quinoa noodles was 7.46%, which was significantly lower than that of red (10.12%) and black (9.16%). At the same time, the extruded white quinoa noodles also exhibited the highest hardness (30.71 N) and springiness (0.97). The extruded noodles relied primarily on the gelatinization and retrogradation of starch. The rearrangement of starch was dominated to form a stable gel structure after extrusion for the cooking quality of extruded quinoa noodles. Scanning electron microscope images confirmed that the gel network structure of white quinoa extruded noodles was denser and more complete, thereby leading to the lower cooking loss and superior texture, compared with the red and black quinoa extruded noodles. The in vitro starch digestibility showed that the white quinoa noodles contained the highest resistant starch content and the lowest predicted glycemic index of 68.56. In summary, the red and black quinoa presented a relatively higher content of active substances, but white quinoa was more suitable for the production of high-quality and low-GI extruded noodles. This finding can provide the theoretical and technical reference for the production and processing of high-quality quinoa noodles. [ABSTRACT FROM AUTHOR]

The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange‐fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time). R2 values were 0.86–0.99, with a nonsignificant lack‐of‐fit (p <.05). Using numerical optimization, the optimal protocol for the production of functional noodles was determined to include formulation consisting of wheat 73%, OFSP 21.5%, and BBP 5.5%; dough thickness of 2.0 mm; drying temperature and time of 80.0°C and 143.4 min, respectively. These conditions yielded noodles with 5.9% moisture, 11.0 N hardness, 34.5% protein, 11.9% dietary fiber, 86.9 ppm (parts per million) iron, and 50.53 ppm zinc, with a desirability value of 0.82. Experimental validation demonstrated no significant difference from predicted values. Sensory evaluation rated the noodles as acceptable to consumers, with an overall acceptability of 7.8 on a 9‐point hedonic scale. These results show the potential of OFSP and BBP as ingredients for acceptable and nutrient‐rich noodles. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the shelf‐life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120‐day period to perform an accelerated shelf‐life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf‐life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf‐stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars. [ABSTRACT FROM AUTHOR]

A generic instrumental analysis method, matched with sensory evaluation, for the hardness test of Chinese dried noodles after cooking, was established in this study. The cut and compression mode was compared at first, followed by an analysis of the hardness response curve obtained from cut code with three-stage. Then the reliability of this method was verified with 20 commercially available noodles. Results showed that the hardness difference between the two samples obtained using compression mode was only 0.087 %. In contrast, a 6.34 % difference was obtained using cut mode with the hardness value of 296.12 ± 6.10 g and 278.47 ± 12.22 g, respectively. Three parameters, including initial hardness (F1), material hardness (K), and final hardness (F2), were extracted from the shear curve to characterize the hardness of cooked noodles. A ranking difference of F1, F2, and K between 20 commercially available noodles was found, which illustrated various characteristics of cooked noodles. In summary, the cut mode was more suitable for determining the hardness of cooked noodles; F1, F2, and K, obtained from a three-stage analytical method for the inner and outer hardness of cooked noodles characterization, had excellent performance to match with sensory evaluation. [ABSTRACT FROM AUTHOR]

In order to explore the effect of edible dock powder on the quality of dough and noodles, edible dock powder (0-40%) was added to wheat flour, and the effects of different proportions of mixed powder on gelatinization properties, thermodynamic properties, rheological properties of dough and noodle quality characteristics were investigated. The results showed that when the addition amount of edible dock powder was 20%, the expansion potential of the mixed powder changed the most, from 7.44 g/g to 11.52 g/g, when the addition amount of edible dock powder was 40%, the retrogradation value of the mixed powder decreased from 1303 cP to 399 cP. The addition amount of edible dock powder was positively correlated with the viscoelastic modulus of dough and negatively correlated with cooking quality. When the addition amount of edible dock powder was 10%, the cooking loss rate of noodles was 3.28%, the elasticity and chewiness were 14.68 and 2519.94 g, respectively, which were not significantly different from those of pure wheat noodles (P>0.05). When the addition ratio exceeded 20%, the cooking loss rate of noodles increased sharply. Therefore, the quality of noodles was the best when the addition amount of edible dock powder was 10%. This study provides a new idea for the development and application of edible dock powder in the food industry. [ABSTRACT FROM AUTHOR]

Poultry in agriculture segment is one of the fastest growing sectors in India. While agricultural production has been rising at the rate around 2 per cent per annum over the past two decades, poultry production has been rising at the rate of around 8 per cent per annum, with an annual turnover of US$ 7 500 million. India - Third largest producer of eggs in the world next only to China and USA. Andhra Pradesh, Maharashtra, Haryana and Tamil Nadu are major egg producing states in India. India ranks fifth in the world in respect of poultry meat production with the highest production recorded for USA. In India, Andhra Pradesh is leading state in broiler production; other major broiler producing states are Tamil Nadu, Maharashtra, Punjab, West Bengal and Karnataka. Poultry's contribution to food production and food security and its special role in alleviation of poverty and employment and empowerment of rural women is commendable. Rural poultry farming involved in raising of improved chicken varieties under free range, semi intensive and intensive condition. Our poultry farm is going to be standard commercial poultry farm hence will be involved in raising, processing and marketing chicken and eggs, poultry farm and egg production line of business because we want to leverage on the vas opportunities available in the poultry industry and make high profit. There are numerous potential pathways for sustainable development of poultry production. Poultry is living, sentient animals that can be well integrated in to many different types of urban and rural farming system, where they benefit from and contribute to such system and to the livelihood of households around the globe with special emphasis on women. Among the terrestrial animals poultry has the best conversion rate of feed to human food and the smallest environmental footprint in terms of energy and water use per kg meat or eggs produced. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles. [ABSTRACT FROM AUTHOR]

Benefiting from the effective exploration of the valuable topological pair-wise relationship of data points across multiple views, multi-view subspace clustering (MVSC) has received increasing attention in recent years. However, we observe that existing MVSC approaches still suffer from two limitations that need to be further improved to enhance the clustering effectiveness. Firstly, previous MVSC approaches mainly prioritize extracting multi-view consistency, often neglecting the cross-view discrepancy that may arise from noise, outliers, and view-inherent properties. Secondly, existing techniques are constrained by their reliance on pair-wise sample correlation and pair-wise view correlation, failing to capture the high-order correlations that are enclosed within multiple views. To address these issues, we propose a novel MVSC framework via joiNt crOss-view discrepancy discOvery anD high-order correLation dEtection (NOODLE), seeking an informative target subspace representation compatible across multiple features to facilitate the downstream clustering task. Specifically, we first exploit the self-representation mechanism to learn multiple view-specific affinity matrices, which are further decomposed into cohesive factors and incongruous factors to fit the multi-view consistency and discrepancy, respectively. Additionally, an explicit cross-view sparse regularization is applied to incoherent parts, ensuring the consistency and discrepancy to be precisely separated from the initial subspace representations. Meanwhile, the multiple cohesive parts are stacked into a three-dimensional tensor associated with a tensor-Singular Value Decomposition (t-SVD) based weighted tensor nuclear norm constraint, enabling effective detection of the high-order correlations implicit in multi-view data. Our proposed method outperforms state-of-the-art methods for multi-view clustering on six benchmark datasets, demonstrating its effectiveness. [ABSTRACT FROM AUTHOR]

This article uses luosifen – river snail rice noodles that originated in Liuzhou, China – as a lens to explore the relationship between food production and the breakthrough processes that prompt young urbanites in contemporary China to acquire new and exotic tastes. Although snail noodles, famous for their stinky smell, have recently gained recognition as a national intangible cultural heritage, the consumption of snail noodles in China today is actually a reinvented tradition developed from those of the Zhuang and Han ethnic groups. The current popularity of snail noodles results from neoliberal consumerism, advancements in food packaging and technology, and new ways for consumers to engage each other in social relationships created by social media, all in the context of rapid social change and urbanization. The Liuzhou local government's strategy of transforming snail noodles from modern street food into exotic culinary heritage has opened up new forms of cultural and social capital. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Millets are smart foods that have noteworthy nutritional and therapeutic benefits. Regular consumption of millets is beneficial as it manages postprandial glucose levels, lowers insulin resistance, positively affects HbA1c, reduces the risk of atherosclerotic changes and cardiovascular disease, lowers LDL and improves hypertension. The Government of India has taken a lead role in launching strategies for the promotion of millets to make India a global hub. Stakeholders associated with healthcare play a major role in advising millet-based diets. The present article of a questionnaire-based survey brings an analysis of knowledge, attitude and practices of healthcare professionals in our university regarding millet consumption. It is observed that a sizable number of participants (62%) could identify different types of millets; 66.4% of participants routinely consumed millet foods since childhood; 54% wish that it should be a part of therapeutic diet recommendation, but most of the participants are not completely aware of the therapeutic benefits of millets. [ABSTRACT FROM AUTHOR]

Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained increasing attention due to recent changes in consumer diet behavior. Rapid rehydration and excellent texture quality are the two major demands consumers make of dried noodle products. Unfortunately, these two qualities conflict with each other: the rapid rehydration of DNPs generally requires a loose structure, which is disadvantageous for good texture qualities. This contradiction limits further development of the noodle industry, and overcoming this limitation remains challenging. Starch is the major component of noodles, and it has two main roles in DNPs. It serves as a skeleton for the noodle in gel networks form or acts as a noodle network filler in granule form. In this review, we comprehensively investigate the different roles of starch in DNPs, and propose strategies for balancing the conflicts between texture and rehydration qualities of DNPs by regulating the gel network and granule structure of starch. Current strategies in regulating the gel network mainly focused on the hydrogen bond strength, the orientation degree, and the porosity; while regulating granule structure was generally performed by adjusting the integrity and the gelatinization degree of starch. This review assists in the production of instant dried noodle products with desired qualities, and provides insights into promising enhancements in the quality of starch-based products by manipulating starch structure. [ABSTRACT FROM AUTHOR]

This study investigates product differentiation, both in vertical and horizontal dimensions, in the instant noodles industry. It first presents theoretical models that predict firms' product differentiation behaviour before testing the theories using the case of instant noodles industries in three Asian countries: Indonesia, India, and Japan. The vertical differentiation behaviour is examined using the ANOVA test followed by the Bonferroni correction to investigate which brands exhibit the most evident vertical differentiation behaviour. The horizontal differentiation strategy is explored using a descriptive analysis method. Using information on the selling prices and product variants of instant noodles leading brands in each country, the empirical findings confirm the models' predictions. The study claims that companies apply the principles of 'minimum differentiation' as their vertical differentiation strategy and 'maximum differentiation' when differentiating horizontally. These strategies are implemented by choosing prices close to each other and producing distinguishable variants from competitors. These findings bring the theories of product differentiation into a real-life application and provide insights into how firms in the food products industry behave in differentiating their products. [ABSTRACT FROM AUTHOR]

A new technique known as dough crumb–sheet composite rolling (DC–SCR) was used to improve the quality of fresh noodles. However, there is a dearth of theoretical investigations into the optimal selection of specific parameters for this technology, and the underlying mechanisms are not fully understood. Therefore, the effects of dough crumb addition times in DC–SCR on the texture, cooking, and eating quality of fresh noodles were first studied. Then, the underlying regulation mechanism of DC–SCR technology on fresh noodles was analyzed in terms of moisture distribution and microstructure. The study demonstrated that the most significant enhancement in the quality of fresh noodles was achieved by adding dough crumbs six times. Compared with fresh noodles made without the addition of dough crumbs, the initial hardness and chewiness of fresh noodles made by adding six times of dough crumbs increased by 25.32% and 46.82%, respectively. In contrast, the cooking time and cooking loss were reduced by 28.45% and 29.69%, respectively. This quality improvement in fresh noodles made by DC–SCR came from the microstructural differences of the gluten network between the inner and outer layers of the dough sheet. A dense structure on the outside and a loose structure on the inside could endow the fresh noodles made by DC–SCR with higher hardness, a shortened cooking time, and less cooking loss. This study would provide a theoretical and experimental basis for creating high‐quality fresh noodles. [ABSTRACT FROM AUTHOR]

This study aimed to estimate the dietary exposure towards mycotoxins of residents in Gansu province, China, from 2014–2020 through surveillance data on mycotoxins in grains and grain products. Fumonisin B1 (FB1), Deoxynivalenol (DON), 3- and 15-Acetyl-deoxynivalenol (3-ADON and 15-ADON), Tentoxin (TEN), Tenuazonic acid (TeA) and Zearalenone (ZEN) in 863 grains and grain products were detected by HPLC-MS and UPLC-MS. DON was the most detected mycotoxin of all samples. For women, the average dietary exposure to DON was 1.49 μg/kg bw/day, with 55.8% of the individuals eating dried noodles exceeding tolerable daily intake. The hazard quotient values were 1.24–12.60, so greater than 1 for DON at the average, 90th percentile, 95th percentile, and maximum levels: 44.6% of the HQ values for men and 45.7% for women were greater than 1. [ABSTRACT FROM AUTHOR]

Incorporating green tea powder (GTP) into wheat flour–based noodles can significantly improve nutritional value. So, this study investigated the effects of GTP (0%, 0.5%, 1%, 1.5%, and 2.0%) on the quality properties of dried green tea noodles (DGTN) and cooking‐induced changes to phenolic compounds. Mixolab analysis of wheat flour with GTP showed more water absorption of dough, and the developed dough had a firmer structure. GTP markedly increased the toughness of the noodle sheet. DGTN fortified with GTP showed more stable textural properties during cooking and storage, representing higher hardness and tensile strength. The viscosity and thermal properties of DGTN showed that GTP affected the gelatinization and retrogradation behavior of starch, which were closely related to the textural properties. Overall, DGTN prepared with 1.5% GTP showed better quality properties. However, ultra‐performance liquid chromatography‐time (UPLC/Q‐TOF‐mass spectrometry [MS]/MS) analysis showed that cooking by boiling significantly decreased phenolic content in 1.5% DGTN; further analysis revealed that the thermal degradation is a key factor in the loss of polyphenols. Therefore, further studies are necessary to focus on the mechanism of cooking‐induced polyphenol loss, which is of great significance for improving the nutritional value of cooked DGTN. [ABSTRACT FROM AUTHOR]

A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze‐drying (FD) and low‐temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze‐dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze‐dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss. [ABSTRACT FROM AUTHOR]

In this study, we extracted proteins from four edible insect species (Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seasoned rice noodles. The four insect species contained 67–69% moisture, 13–18% protein, 6–10% fat, and 4–5% ash. The insect protein concentrate (IPC) contained 73–77% protein, and had high water solubility and emulsion stability (80–88%), moderate emulsion ability (56–65%), but low water- and oil-holding capacity (19% and 8–9%, respectively). The distinctive amino acid components in the IPC were glutamic acid and aspartic acid. In order to improve the nutritional and textural qualities of seasoned rice noodles, the IPC was added at rates of 0, 2, 4, 6, 8, and 10% by weight of rice flour. The results showed that the cooking weight was not significantly different from plain rice noodles; however, the 8% IPC fortified rice noodles had the highest tensile strength, whereas the lightness, yellowness, and redness decreased with an increase in insect protein content. This study demonstrates success in using 2–8% of IPC in rice noodles as a stabilizing or thickening agent. [ABSTRACT FROM AUTHOR]