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Cheng Y, Su C, Wei S, Zhao J, Wei F, Liu X, Wang H, Wu X, Feng C, Meng J, Cao J, Yun S, Xu L, Geng X, Chang M. The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy. Foods 2024; 13:247. [PMID: 38254548 PMCID: PMC10814479 DOI: 10.3390/foods13020247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G') > viscosity modulus (G″), implying elastic behavior. G' was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.
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Affiliation(s)
- Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Cuixin Su
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Shijie Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Jing Zhao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Fen Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Xiaolong Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Hanbing Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Xiaoyue Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Mingchang Chang
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
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