AI Article Synopsis
- Freezing is a common method for preserving food but can affect its quality; this study looked at how adding oxidized starch (OS) impacts frozen raw noodles (FRNs).
- Results showed that noodles with 6% OS became firmer and chewier, with less cooking loss when frozen, indicating better texture and storage stability.
- Techniques like low-field nuclear magnetic resonance and Fourier-transform infrared spectroscopy revealed enhanced water retention and a stronger protein structure in noodles with OS, improving overall quality during storage.
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/1750-3841.17154 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Use of alfalfa cellulose for formulation of strong, biodegradable film to extend the shelf life of strawberries.
Int J Biol Macromol
December 2024
Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA. Electronic address:
Plastic packaging has increased concerns about human health and the ecosystem due to non-biodegradability. Several biopolymers, such as cellulose, starch, and proteins, are being explored, and cellulosic residue from agricultural biomass is suitable to overcome this predicament. Herein, cellulosic residue fibers (ACR) extracted from alfalfa were used to prepare biodegradable films by solubilizing them in ZnCl solution and crosslinking the chains with calcium ions (CaCl) and sorbitol.
View Article and Find Full Text PDFDiversity and Potential Metabolic Characteristics of Culturable Copiotrophic Bacteria That Can Grow on Low-Nutrient Medium in Zhenbei Seamount in the South China Sea.
Microb Ecol
December 2024
Laboratory of Marine Organism Taxonomy and Phylogeny, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, 266071, China.
Oligotrophs are predominant in nutrient-poor environments, but copiotrophic bacteria may tolerate conditions of low energy and can also survive and thrive in these nutrient-limited conditions. In the present study, we isolated 648 strains using a dilution plating method after enrichment for low-nutrient conditions. We collected 150 seawater samples at 21 stations in different parts of the water column at the Zhenbei Seamount in the South China Sea.
View Article and Find Full Text PDFStarch to protein ratio and food moisture content influence water balance and urine supersaturation in cats.
PLoS One
December 2024
Departament of Veterinary Medicine and Surgery, School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.
Two starch to protein ratios (high starch [HS], 25% starch and 36% protein; high protein [HP], 15% starch and 53% protein on DM basis) and two moisture contents (5%, dry kibbles; 80%, wet food) were compared in a 2 x 2 factorial arrangement totaling 4 diets. Each diet was evaluated in 9 cats, with 8 d of total collection of urine and feces. Results were subjected to an analysis of variance of the effects of starch to protein ratio, moisture content and their interactions (P<0.
View Article and Find Full Text PDFPlant polysaccharides and antioxidant benefits for exercise performance and gut health: from molecular pathways to clinic.
Mol Cell Biochem
December 2024
School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.
Article Synopsis
- Our understanding of how exercise causes oxidative stress has improved over the last 30 years, highlighting the role of plant polysaccharides like dietary fibers and resistant starches in enhancing performance and recovery.
- These plant compounds help improve energy metabolism, reduce fatigue, and lessen oxidative stress after workouts while also supporting muscle recovery and detoxification.
- Additionally, antioxidants from plant-based foods protect the body against oxidative damage, enhancing exercise endurance and immune function, and their interaction with polysaccharides in the gut microbiota can improve overall health.
Excessive oil absorption and maillard reaction products in fried muscle foods: Formation mechanisms, potential health risks and mitigation strategies.
Food Chem
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Fried muscle foods are popular among consumers for their golden color, fried flavor, and crispy exterior paired with a tender interior. However, physicochemical reactions occurring during frying lead to the formation of harmful components. This review focuses on the formation mechanisms of excessive oil and Maillard reaction products (advanced glycation end products, and heterocyclic amines) in fried muscle foods including protein oxidation, starch gelatinization, and generation of carbonyls and free radicals.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!