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Euryale ferox was chosen for this study to examine its mechanical properties during chewing. Experiments and the discrete element method were used to conduct the study. Initially, the intrinsic and contact parameters of E. ferox were established through physical tests. The maximum compressive force of breakage and chewing mechanical properties (hardness, springiness, and chewiness) were measured using a texture profile analyzer (TPA). A Hertz–Mindlin with bonding model of the E. ferox was constructed. Optimal values for significant factors, including the normal stiffness per unit area, shear stiffness per unit area, and bonding radius, were obtained through single‐factor, Plackett–Burman, steepest ascent, and Box–Behnken response surface tests, with the maximum compressive force as the index. Under optimal parameter combination conditions, the relative error between the simulated and experimental values of the maximum compressive force was 0.79%, and the relative errors between the simulated and TPA test values of all indicators were less than 5.65%. This study provides a valuable reference for simulating the textural characteristics of agricultural products. [ABSTRACT FROM AUTHOR]

Compared with conventional plant oils, diacylglycerol (DAG)‐based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG‐based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain‐DAG (MCD‐fats), medium‐long chain‐DAG (MLCD‐fats), and long chain‐DAG (LCD‐fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3%, 56.1%, and 66.9%, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG‐fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three‐dimensional crystalline network changes. The hardness of MCD‐fats and LCD‐fats were higher than that of MLCD‐fats because of the acylglycerol compositions as well as fat crystals in DAG‐fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability. [ABSTRACT FROM AUTHOR]

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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.)

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.)

Coarse cereals have been promoted for their health benefits, and sourdough is used to improve their steamed bread sensory acceptance. However, grains vary in dough physiochemical properties and steamed bread–making performance. This study investigated the effects of yeast and sourdough fermentation on the biochemical, textural, and flavor properties of dough and steamed bread of eight grain types. Results indicated that sourdough dough had a lower pH and higher total titrable acidity compared with yeast group. The texture of sourdough‐steamed bread was significantly improved with reduced hardness and enhanced springiness. Microstructure revealed that sourdough resulted in starch surface corrosion and less amylopectin recrystallization. Aldehydes, alcohols, and esters are more dominant in sourdough group than yeast group. Foxtail millet and sorghum steamed breads exhibited the highest performances in texture, flavor, and sensory evaluation. This could provide a theoretical basis for producing coarse cereal products with desirable quality. [ABSTRACT FROM AUTHOR]

Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten -free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten -free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten -free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten -free pasta. [ABSTRACT FROM AUTHOR]

Copyright of New Food Industry is the property of NFI LLC. 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 Food Science & Technology & Economy is the property of Grain Science & Technology & Economy 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 Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large yellow croaker. The quality was evaluated using sensory evaluation, texture characteristics, color differences, moisture content, and volatile flavor substances. In this context, different roasting methods can affect the color, taste, and flavor of large yellow croaker fish, significantly improving the overall acceptance of roasted fish. The results showed that after 45% light wave and 55% microwave roasting, the elasticity of fish meat was maintained, the hardness of fish meat was reduced, the moisture content and distribution were changed, and the taste was the best. Far-infrared roasting and 45% light wave and 55% microwave roasting had a significant effect on the color of large yellow croaker samples and improved the sensory evaluation score. Forty-six volatile compounds were detected using gas chromatography–mass spectrometry. After roasting, the oxidation and Maillard reactions of lipids and proteins were increased, with the 45% light wave and 55% microwave roasting giving the highest variety of volatile flavor substance products. [ABSTRACT FROM AUTHOR]

To develop high activity Auricularia auricula polysaccharide yogurt, Auricularia cornea var. Li. polysaccharides was used as the material to determine its basic components and rheological properties, and the production process of ACP yogurt was optimized by one-way comparative experiments and orthogonal experiments. Moreover, the effect of ACP on the quality of yogurt was investigated in order to develop high-activity Auricularia cornea polysaccharides yogurt. The results showed that: The total sugar, glucuronic acid and protein contents of ACP were 82.21%±2.40%, 11.95%±1.28% and 2.36%±0.10%, respectively. The rheological properties showed that the polysaccharides solution exhibited both liquid and solid characteristics, with good viscoelasticity and potential application as a thickener and gelling agent. What's more, ACP could promote the fermentation of yogurt, increase the number of viable lactic acid bacteria, increase the acidity, and reduce the pH. Low-concentration ACP (0.02%~0.08%) could increase the water-holding capacity of yogurt, improve the tissue condition and stability of yogurt, and reduce whey precipitation. With the amount of ACP added was 0.04%, the yogurt showed the greatest water-holding capacity, hardness, consistency, cohesiveness and viscosity, and the best sensory quality. With the ACP addition amount was 0.06%, the number of viable lactic acid bacteria in yogurt was the largest and the acidity was the highest. The optimal production process of ACP yogurt was to add 0.04% ACP, 6% sucrose, and 0.1% starter culture of fresh milk, ferment at 42 ℃ for 7 hours, and refrigerate at 4 ℃ for 24 hours. The yogurt produced had higher viable bacterial count, better sensory quality and textural properties than ordinary yogurt. This research explored the effect of ACP on lactic acid bacteria fermentation and yogurt quality, in order to provide a scientific theoretical basis for improving the health care performance and quality of yogurt and broadening the application scope of Auricularia cornea var. Li..

To further expand the variety of oat milk products and develop an oat plant-based yogurt (OPY) without animal ingredients, this study used whole oat flour as raw material to prepare oat milk through enzymatic hydrolysis, inoculated with commercial fermentation culture to prepare OPY. The production was optimized using single-factor experiments and response surface methods, and the properties of OPY was analyzed. The results showed that the optimal production parameters for OPY were as follows: solid-liquid ratio was 1:3.9 (g:mL), culture addition ratio was 0.17% (based on the addition ratio of whole oat flour), and fermentation time was 7 hours. Under these conditions, the sensory score of OPY was 86.33±0.58, the β-glucan content (dry basis) was 8.37±0.20 mg/100 mL. Compared to stirred yogurt (SY), the titratable acidity and fat content of OPY decreased by 32.1% and 15%, respectively. The water holding capacity and total solid content of OPY increased by 41% and 34.76%, respectively. The texture and rheological analysis showed that the cohesiveness (0.71±0.00), springiness (0.83±0.00), elastic modulus and viscosity modulus of OPY were significantly higher than that of SY. After enzymatic hydrolysis and fermentation, OPY retained β-glucan, and had better rheological properties. In addition, several physicochemical indicators and nutritional components of OPY were better than those of SY, indicating that the process optimization had been successful. This study has high reference value for the actual production of OPY, and also provides new ideas for the development of fermented oat beverages.

This research aimed to investigate the effect of degree of milling on the cooking properties and edible quality of the sea rice. The study examined the cooking quality, sensory attributes, and texture properties of the cooked sea rice with different degree of milling. In this experiment, sea rice with different degree of milling (0%, 7.20%, 9.62%, 10.85% and 11.86%) were prepared by controlling the milling time. The quality attributes of cooked sea rice were analyzed by rapid viscosity analyzer (RVA), texture analyzer and sensory evaluation. As the milling degree increased from 0% to 11.86%, the total dietary fiber content in sea rice decreased by 86.07%, while protein content decreased by 31.84% and fat content decreased by 77.18%. Conversely, the starch content increased by 7.12%. The results of the study indicated significant increases in the water absorption, swelling rate, iodine blue value, and water solubility index (65~85 ℃) of sea rice by 129.66%, 178.45%, 114.63%, and 46.79%~103.89%, respectively (P0.05). Interestingly, the rice sensory evaluation score showed a substantial increase of 19.30%. The results of the study indicate that increasing the degree of milling of sea rice can improve its cooking properties, pasting characteristics, texture, overall sensory properties, and edible quality. Therefore, this study can provide a theoretical basis for choosing the suitable degree of milling of sea rice.

The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that the highest hardness value (38.5 N) was detected in BSA-treated EW gels, while the lowest values (46.6 N) were obtained in hemoglobin-treated EY gels. Additionally, significantly increased value of free –SH groups was obtained in SPI/BSA/hemoglobin-treated EW/EY solutions, and increased value of protein solubility was obtained in EY solutions treated by WPC/SPI/BSA/hemoglobin relative to those of the control. The EW solutions treated by BSA/hemoglobin reached significantly higher H0 values than those of other groups. SDS-PAGE analysis showed that the hemoglobin-treated EW solution had slightly intense bands of ovoinhibitor, ovotransferrin and ovalbumin, and the EY solutions treated by WPC/SPI/BSA had higher level of covalent crosslinking. The EW gels treated by WPC/hemoglobin exhibited relatively more ordered protein secondary structures (α-helix and β-sheet) than those of the SPI group. SEM results suggested that WPC/BSA-treated EW gels developed uniform, porous and fiber-like structure, while SPI/BSA-treated EY gels developed rougher structure.

The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that the highest hardness value (38.5 N) was detected in BSA-treated EW gels, while the lowest values (46.6 N) were obtained in hemoglobin-treated EY gels. Additionally, significantly increased value of free –SH groups was obtained in SPI/BSA/hemoglobin-treated EW/EY solutions, and increased value of protein solubility was obtained in EY solutions treated by WPC/SPI/BSA/hemoglobin relative to those of the control. The EW solutions treated by BSA/hemoglobin reached significantly higher H0 values than those of other groups. SDS-PAGE analysis showed that the hemoglobin-treated EW solution had slightly intense bands of ovoinhibitor, ovotransferrin and ovalbumin, and the EY solutions treated by WPC/SPI/BSA had higher level of covalent crosslinking. The EW gels treated by WPC/hemoglobin exhibited relatively more ordered protein secondary structures (α-helix and β-sheet) than those of the SPI group. SEM results suggested that WPC/BSA-treated EW gels developed uniform, porous and fiber-like structure, while SPI/BSA-treated EY gels developed rougher structure. [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]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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, the fermentation process of dehulled flaxseed fermented milk was optimized by single factor test and response surface method, and its storage stability was studied by using dehulled flaxseed pure milk and whole milk as the main raw materials. The results showed that the optimum preparation conditions of solidified dehulled flaxseed fermented milk were as follows: the volume ratio of dehulled flaxseed pure mike Lo whole milk was 3:7, the sucrose addition was 74 g/L, the fermentation agent was 2. 3 g/L, the β-cyclodextrin addition was 2.0 g/L, the fermentation temperature was 42 °C, the fermentation time was 8 h. In addition, under the optimized conditions, the titratable acidity of fermented milk after 21 days of storage was 84 °T, pH 4. 3, water holding capacity was 84. 03%, viable count was 2.44 x 108 CFU/g, hardness was 1.07 N, elasticity was 0.63 mm, chewiness was 0.45 N, viscosity was 0.71 N, cohesiveness was 0.66. The coagulated fermented milk was milky while in color, uniform in texture, no whey precipitation, had the aroma of flaxseed and good stability. The results provided research ideas and data reference for the fermentation process and storage characteristics evaluation of plant-based fermented milk. [ABSTRACT FROM AUTHOR]

Drawing protein, a kind of commonly used plant meat, has a neatly arranged fiber structure similar to muscle fibers. It is considered as an important raw material for plant-based meat. To prepare drawing protein with highly oriented fiber alignment, the amount of three additives, monoglyceride, span-60, and carboxymethylcellulose sodium, was optimized by single-factor and response surface experiments using orientation degree as an indicator during the twin-screw extrusion process. The optimum amount of monoglyceride, span-60, and carboxymethylcellulose sodium were 1.51%, 1.74%, and 1.55%, respectively. The average orientation of the highly oriented drawn protein produced was 1.94 under the above-mentioned conditions. Subsequently, the orientation effects and textural properties of highly oriented drawing proteins were compared with five kinds of popular commercially available products. Results indicated that the microscopic fiber structure of the highly oriented drawing protein was neatly arranged with a high degree of organization (2.29), and its overall orientation effects were similar to that of commercially available hand torn bean tendon. Besides, the hardness (85.06 N) and shear force (31.12 N longitudinally and 71.32 N laterally) of highly oriented drawing protein were close to those of purchased beef jerky. And the corresponding elasticity (1.52 mm), cohesiveness (0.72), and chewiness (90.04 mJ) were between commercially available beef jerky and dried pork. In summary, the optimized drawing protein with a high degree of orientation has good orientation effects and texture properties of it are all within the fluctuation range of popular commercial products. Thus, the relevant technologies and methods should have great market application prospects. [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.)

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.)

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]

The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough, and the textural characteristics, water distribution, secondary structure and molecular mass distribution of proteins, microstructure, and color of fresh noodles. The results demonstrated that the dough with 30% whole common buckwheat flour had a higher G’ (5.3 × 105 Pa) and a minimum tan δ value of 0.50. The resulting noodles had a maximum elasticity of 0.97, a maximum α-helix content of 28.30%, and a denser and more homogenous microstructure. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) data, the band intensities of buckwheat protein subunits increased with increasing addition of whole common buckwheat flour. Compared with the control group, the addition of whole common buckwheat flour caused partial transformation of tightly bound water to weakly bound water and free water. As the addition of common buckwheat flour increased, the L* value of noodles decreased significantly, the a* and b* values increased to varying degrees, and as a result the overall color turned reddish and yellow. In conclusion, the addition of 30% whole common buckwheat flour can improve the mechanical properties and processing quality of fresh noodles.

Liver is one of the important edible byproducts of livestock and poultry. It has high nutritional value and a long history of human consumption in China. However, liver, when used as food, has the problems of off-flavor, poor texture, and high risk of residual harmful substances, which results in low overall food utilization rate. This not only reduces the overall profit of the meat processing industry, but also causes a waste of resources. This review focuses on recent research on the nutrition, flavor, texture, and quality improvement of livestock and poultry liver. Moreover, the defects and blind spots in current research are summarized. It is expected that this review will be helpful for further research and provide a basis for the high-value utilization of livestock and poultry liver.

With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with the additions of sweet potato starch, rapeseed oil, and red yeast red, affected the sensory scores and chewiness of plant-based meat. On the basis of single factor experiments, the plant-based formula was optimized using Box Behnken response surface methodology and texture analysis, and the optimal formula was tested for physicochemical indicators and in vitro digestion tests. The results showed that the ratio of pea tissue protein to gluten was 7:3 (g/g), along with 6% sweet potato starch, 10% rapeseed oil, and 0.03% safflower red, resulted in plant-based meat with favorable sensory scores (88.31) and chewability (3.131). The protein content of the plant-based meat obtained from the optimal formula was 15.70%, the fat content was 2.33%, and the moisture content was 57.79%. According to texture analysis, there were significant differences in hardness, adhesiveness, and chewiness between plant meat and pork loin, beef, and chicken, in addition to elasticity. The results of in vitro digestion analysis showed that the protein digestibility of plant meat was 80.83%, while that of beef was 87.50%. The difference between the two was small, indicating that plant meat had good digestion ability. The plant meat made from pea tissue protein provides reference materials for further development, application, and other related industries.

This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread. The weakening degree of gluten proteins, starch gelatinization properties and whole wheat doughs incorporated with different proportions (0.5%, 1.0% and 1.5%) of FA were measured using a Mixolab apparatus. The microstructure was examined through scanning electron microscope (SEM). The quality changes of steamed whole wheat bread were evaluated by analyzing its textural properties and pore distribution. The results showed that compared with the control group, the addition of FA significantly shortened dough development time and stability time (P < 0.05), which were shortened by 21.02% and 42.41% upon the addition of 0.5% FA, respectively. The addition of 0.5% FA also promoted gluten proteins to form a continuous and uniform network structure, enhanced the water-holding capacity of whole wheat dough, effectively slowed down water loss from the core of steam whole wheat bread, and increased the specific volume of steamed whole wheat bread by 20.26%, thereby markedly improving the texture quality of steamed whole wheat bread in terms of microstructure, elasticity and cohesiveness. However, higher concentrations of FA (1.0%–1.5%) could lead to rupture of the gluten network structure, which negatively affected the rheological properties and texture quality of whole wheat dough. The results of this study will provide a new solution to the key problems of traditional steamed whole wheat bread such as rough taste and hard texture and provide the theoretical basis for improving the rheological properties of whole wheat dough and the texture quality of steamed whole wheat bread.

In order to realize the comprehensive utilization of asparagus and its by-products, asparagus was dried to prepare asparagus powder and used for the preparation of noodles. The effects of asparagus powder addition (0~10%) on solvent retention capacity (SRC) of mixed powder, water absorption rate, formation time, stability time, weakening degree, retrogradation value of dough, cooking time, water absorption rate, breaking rate, loss rate after cooking, shear force, tensile strength, protein secondary structure and starch digestibility of noodles were systematically studied. It was found that as the amount of asparagus powder added increased, the SRC of the mixed powder increased. Distilled water, sucrose, sodium carbonate, and lactic acid SRC were 79.30%, 111.92%, 99.07%, and 94.34%, respectively, when the amount of asparagus powder added was 10%. The weakening degree C1-C2 value of the dough increased with the increase of asparagus powder addition, reaching a maximum of 799.33 mN·m at 10%, while the retrogradation value C5-C4 decreased with the increase of asparagus powder addition, reaching a minimum of 1060.33 mN·m at 10%. There was no significant difference (P>0.05) in the breaking rate, water absorption rate, and loss rate after cooking of noodles during cooking as the amount of asparagus powder added increased. However, cooking time, tensile strength, tensile distance, and shear force showed a decreasing trend. As the amount of asparagus powder added increased, the sulfhydryl content in noodles gradually increased, and the disulfide bond gradually decreased, reaching 8.37 and 0.59 μmol/g at a 10% addition, respectively. When adding 8%~10% asparagus powder, the glycemic index significantly decreased (P

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BACKGROUND: Glycation is a green processing technology. Based on our previous studies, glycation with l‐arabinose and xylose was beneficial to enhance the texture properties of silver carp mince (SCM) gels. However, the possible enhancement mechanism remained unclear. Therefore, in this study, SCM gels with different types of reducing sugar (glucose, l‐arabinose, and xylose) were prepared based on our previous study. The possible mechanism of texture enhancement of SCM gels was analyzed by investigating the changes in water distribution, protein structures, and microstructure in the gel system. RESULTS: The glycation of l‐arabinose and xylose enhanced the hardness, cohesiveness, chewiness, and resilience of SCM gels. Hardness increased from 1883.04 (control group) to 3624.54 (l‐arabinose group) and 4348.18 (xylose group). Low‐field nuclear magnetic resonance (LF‐NMR) showed that glycation promoted the tight binding of immobilized water to proteins. Raman spectroscopic analysis showed that glycation increased the surface hydrophobicity and promoted the formation of disulfide bonds. Scanning electron microscopy (SEM) showed that glycation promoted the formation of uniform and dense three‐dimensional network structure in SCM gels. CONCLUSION: In summary, glycation enhanced the binding ability of immobilized water to proteins, improved the surface hydrophobicity, promoted the formation of disulfide bonds, and led to a more uniform and dense gel network structure of proteins, thus enhancing the texture properties of SCM gels. This research provided a theoretical basis for a better understanding of the mechanism of the effect of glycation on the quality of gel products and also provided technical support for the application of l‐arabinose and xylose in new functional gel foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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.)

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 New Food Industry is the property of NFI LLC. 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 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 order to realize the comprehensive utilization of asparagus and its by-products, asparagus was dried to prepare asparagus powder and used for the preparation of noodles. The effects of asparagus powder addition (0~10%) on solvent retention capacity (SRC) of mixed powder, water absorption rate, formation time, stability time, weakening degree, retrogradation value of dough, cooking time, water absorption rate, breaking rate, loss rate after cooking, shear force, tensile strength, protein secondary structure and starch digestibility of noodles were systematically studied. It was found that as the amount of asparagus powder added increased, the SRC of the mixed powder increased. Distilled water, sucrose, sodium carbonate, and lactic acid SRC were 79.30%, 111.92%, 99.07%, and 94.34%, respectively, when the amount of asparagus powder added was 10%. The weakening degree C1-C2 value of the dough increased with the increase of asparagus powder addition, reaching a maximum of 799.33 mN·m at 10%, while the retrogradation value C5-C4 decreased with the increase of asparagus powder addition, reaching a minimum of 1060.33 mN·m at 10%. There was no significant difference (P>0.05) in the breaking rate, water absorption rate, and loss rate after cooking of noodles during cooking as the amount of asparagus powder added increased. However, cooking time, tensile strength, tensile distance, and shear force showed a decreasing trend. As the amount of asparagus powder added increased, the sulfhydryl content in noodles gradually increased, and the disulfide bond gradually decreased, reaching 8.37 and 0.59 μmol/g at a 10% addition, respectively. When adding 8%~10% asparagus powder, the glycemic index significantly decreased (P<0.05), but it still belonged to high GI foods. According to the effects of adding asparagus on dough properties, noodle cooking characteristics, texture characteristics and starch digestion characteristics, the quality of the noodles was acceptable when adding 6% asparagus powder. This study will provide important theoretical basis for the comprehensive utilization of asparagus by-products, and also provide ideas for the development of high fiber and high activity nutrient noodles. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%, 6.0% and 8.0%) with different contents were applied to Chiffon cake. The specific volume, water content, color, texture characteristics, sensory quality score, and antioxidant capacity of the cake were studied. Results: The addition of E. gracilis powder reduced the specific volume and the brightness of the cake, but had little effect on the water content. As the content of E. gracilis powder increased, the hardness, adhesiveness and chewability of the cake increased observably, while the elasticity, resilience and cohesion did not change a lot. The addition of E. gracilis powder significantly increased the antioxidant capacity of the cake, and statistical analysis showed that the antioxidant capacity was positively related to the content of E. gracilis powder (PE. gracilis powder was the highest. Conclusion: The application of E. gracilis powder into Chiffon cake significantly improved the antioxidant capacity, nutritional value of the cake and the quality of the cake as well.

This work aims to study the regulatory mechanism of calcium fortification on the texture of kelp pickle during the shelf-life period in order to provide theoretical support for improving its texture quality using exogenous calcium. The effects of fermentation acidity and sodium/calcium ratio on the texture of kelp pickle during its shelf life at 4 ℃ were studied, and the evolution of water distribution and the structure of calcium ion bridge was analyzed. The results showed the hardness of kelp pickle decreased with increasing fermentation acidity, but its changes were effectively slowed down by exogenous calcium lactate. The rate of hardness preservation of kelp pickle with a sodium/calcium of 1.5:1 increased by 92.8% compared with the control group. The results of scanning electron microscopy (SEM) and low-frequency nuclear magnetic resonance (NMR) spectroscopy showed calcium lactate alleviated the morphological damage of kelp tissues caused by acid produced during fermentation, and inhibited the transition of bound water to free water during the shelf-life period. The proportion of free water in kelp pickle with a sodium/calcium ratio of 2:1 increased by only 10.29 percentage points after six months of storage. The results of X-ray photoelectron spectroscopy (XPS) showed that the mechanism by which calcium lactate enhanced the texture of kelp pickle during its shelf-life might be related to the formation of a stable calcium ion bridge at a sodium/calcium ratio of 2:1 or 1.5:1.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance. Subsequently, the textural features of the resulting Niangao were subjected to principal component analysis (PCA) to derive a mathematical method for evaluating their textural attributes, with the obtained scores employed in hierarchical cluster analysis (HCA) to identify 12 key textural characteristics. Further analysis using stepwise linear regression (SLR) demonstrated that the regression model incorporating final and peak viscosities of the glutinous rice significantly predicted the composite score of the Niangao's textural properties. This highlights the importance of final and peak viscosities as key indicators for assessing the textural quality of Niangao. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

To promote the expansion of rice consumption, we examined the nutritional components and qualities of five Tongil-type rice varieties. Regarding texture properties, ‘Dasan’ showed the highest viscosity at 0.43 kgf, whereas ‘Hanareum3’ displayed the lowest at 0.20 kgf. Regarding pasting properties, ‘Hanareum4’ exhibited the slowest aging speed of rice flour dough with a value of -42.34 RVU, and ‘Hanareum3’ had the slowest aging speed of cooked rice with a final viscosity of 258.62 RVU. Regarding proximate compositions, ‘Hanareum3’ had the highest crude ash content at 1.17 g/100 g, and ‘Hanareum2’ had the highest crude protein content at 8.39 g/100 g. Regarding amino acids, at 0.17–0.18%, ‘Dasan’ had a methionine content 0.13% lower than the other varieties. Regarding mineral contents, potassium, phosphorus, and magnesium contents were the highest in ‘Hanareum3’ at 263.08, 354.85, and 109.18 mg/100 g, respectively. ‘Dasan’ showed the highest contents of iron, manganese, and zinc, measured at 0.94, 2.17, and 1.43 mg/100 g, respectively. Of the 36 fatty acids measured, only 9 were confirmed. Myristic acid, linoleic acid, and alpha-linolenic acid were highest in ‘Hanareum3’ at 0.27, 9.91, and 0.48 mg/g, respectively. ‘Hanareum4’ had the highest levels of palmitic, stearic, and oleic acids, with contents of 6.69, 0.79, and 9.64 mg/g, respectively. Arachidic, eico senoic, and lignoceric acids were detected at high levels in ‘Geumgang1,’ ‘Hanareum2,’ and ‘Dasan,’ with contents of 0.16, 0.13, and 0.3 mg/g, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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.)

Polysaccharides are widely applied in meat industries due to the excellent gelling, water-holding, and thickening properties. In the current work, carrageenan (CAR), curdlan (CUR) and potato starch (PS), were involved in the process of high-moisture extrusion (HME) of pea protein isolate (PPI) in order to improve the textural and structural characteristics of HME-PPI. Results showed that the addition of CAR and CUR increased the hardness and chewiness of HME-PPI while the presence of PS led to the opposite textural attributes. Compared to the PPI alone, blending 0.4 wt% CAR resulted in the formation of a fine fibrous structure, and adding 0.4 wt% CUR contributed to the generation of short and flat fibers. The FTIR analysis suggested that incorporating polysaccharides resulted in a reduction of the α-helix and random coil contents of PPI, and correspondingly an increase in β-sheet and β-turn contents. Based on the sensory evaluation, the HME-PPI in the presence of 0.4 wt% CAR or 0.4 wt% CUR or 2.0 wt% PS, respectively, were preferred by the panelists. These findings would provide valuable insights into the polysaccharide-modulated product quality of HME-PPI, which is important for the development of PPI as an alternative protein source for meat analogs. [ABSTRACT FROM AUTHOR]