Publications by authors named "Yuanguo Yu"
Int J Biol Macromol
November 2024
Article Synopsis
- * Adding 1.5% raw polysaccharides improved the FWN's quality and extended its shelf life by 6 days, while processed polysaccharides enhanced the gluten structure and reduced cooking loss significantly.
- * Overall, the research indicates that incorporating these polysaccharides can improve the flavor and longevity of fresh wet noodles while also slowing down starch digestion.
Article Synopsis
- The study investigated how adding Polygonatum cyrtonema (PC) powder affects the quality of traditional Chinese rice cakes.
- Results showed that incorporating PC made the rice cakes a light-yellow color, increased their water content and absorption, and improved their texture by exhibiting weak-gel properties.
- Notably, a 40% inclusion of PC not only slowed down the aging of rice cakes but also reduced their hardness and lowered starch digestibility, suggesting health benefits with a lower glycemic index.
