A starch‑sodium alginate interpenetrating network enhances the structure, texture, and starch digestibility of extruded buckwheat noodles: Regulatory effects of mannuronate/guluronate ratios and calcium ion concentrations.

The regulatory effects of different mannuronate/guluronate ratios in sodium alginate (SA) and calcium ion (Ca) concentrations on the structure and properties of starch-SA interpenetrating polymer network (IPN)-enhanced extruded buckwheat noodles were investigated. The thermal stability of buckwheat noodles was improved by increasing the G block proportion, and 1% Ca concentration led to the highest thermal stability. With increasing G proportion and Ca concentration, cooking loss and elongation at break of extruded noodles gradually decreased.

Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles.

The effects of freeze-thaw cycles (FTC) on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles (FEWBN) were studied. The repeated FTC treatments induced the retrogradation of amylose which increased the compactness, crystallinity, hardness, and cooking time of FEWBN. However, with the increasing number of freeze-thaw cycles, the larger volume of ice crystals formed in the noodles destroyed the starch gel network structure to a certain extent, and led to the dehydration and syneresis of the noodles, and the quality deterioration.