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Guo X, Gu F, Li Y, Zhang Q, Hu R, Jiao B, Wang F, Wang Q. Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure. Food Chem 2023; 421:136218. [PMID: 37105120 DOI: 10.1016/j.foodchem.2023.136218] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023]
Abstract
To improve the quality of autoclaved recooked noodles (ARNs), this study explored the effects of precooking on the sensory and tensile properties of ARNs from the perspectives of changes in protein structure and water distribution. The results showed that the ARNs of two kinds of pretreatments (Boiling 2 min, Boiling 1 min + Steaming 2 min) presented the best sensory quality (average score ≥ 7.50) and high tensile properties (tensile distance ≥ 45.24 mm). After autoclaving and recooking, the proportion of tightly bound water increased by 11.30%-12.52%, resulting in stronger water-solid interaction. The results of laser confocal microscopy (CLSM) proved that a strengthened gluten network (protein percentage area ≥ 40.28%; junction density ≥ 10.96 × 10-4) appeared. Therefore, appropriate precooking treatment could effectively improve the sensory quality and tensile properties of ARNs by enhancing the tightly bound water ratio and strengthening the gluten network.
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Affiliation(s)
- Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Hebei 050018,China
| | - Qiaozhen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Runrun Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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