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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles
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作者 Meiyue Wang Guanhao Bu +3 位作者 Yufei Xing Mengke Ren Yang Wang Yijing Xie 《Grain & Oil Science and Technology》 CAS 2024年第3期159-167,共9页
Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified ... Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry. 展开更多
关键词 Soy protein isolate Glycation GALACTOOLIGOSACCHARIDE Functional properties noodleS
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Sterilization Effect of Cooking Process for Guilin Rice Noodles Based on Heat Conduction Model
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作者 Wenyu Wu Fanglei Zou +1 位作者 Xiaojun Sun Liang Du 《Journal of Modern Physics》 2024年第8期1300-1312,共13页
Guilin rice noodles, a unique cuisine from Guilin, Guangxi, is renowned both domestically and internationally as one of the top ten “Guilin Classics”. Utilizing a heat conduction model, this study explores the effec... Guilin rice noodles, a unique cuisine from Guilin, Guangxi, is renowned both domestically and internationally as one of the top ten “Guilin Classics”. Utilizing a heat conduction model, this study explores the effectiveness of the cooking process in sterilizing Guilin rice noodles before consumption. The model assumes that a large pot is filled with boiling water which is maintained at a constant high temperature heat resource through continuous gentle heating. And the room temperature is set as the initial temperature for the preheating process and the final temperature for the cooling process. The objective is to assess whether the cooking process achieves satisfactory sterilization results. The temperature distribution function of rice noodle with time is analytically obtained using the separation of variables method in the three-dimensional cylindrical coordinate system. Meanwhile, the thermal diffusion coefficient of Guilin rice noodles is obtained in terms of Riedel’ theory. By analyzing the elimination characteristics of Pseudomonas cocovenenans subsp. farinofermentans, this study obtains the optimal time required for effective sterilization at the core of Guilin rice noodles. The results show that the potential Pseudomonas cocovenenans subsp. farinofermentans will be completely eliminated through continuously preheating more than 31 seconds during the cooking process before consumption. This study provides a valuable reference of food safety standards in the cooking process of Guilin rice noodles, particularly in ensuring the complete inactivation of potentially harmful strains such as Pseudomonas cocovenenans subsp. farinofermentans. 展开更多
关键词 Guilin Rice noodles Heat Conduction Model Temperature Distribution Function Effective Sterilization
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Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle
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作者 桑伟 穆培源 +4 位作者 徐红军 庄丽 聂迎彬 崔凤娟 邹波 《Agricultural Science & Technology》 CAS 2012年第10期2242-2246,共5页
In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and... In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars(for Xinjiang stretched noodles),and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows:flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness(L^*)≥ 90.86,redness(a^*)≥-0.82,and yellowness(b^*) ≤9.00. 展开更多
关键词 Xinjiang wheat Xinjiang hand-stretched noodle Quality of milling flour Quality characters
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Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour 被引量:5
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作者 KANG Zhi-yu WANG Jian-jun SHANG Xun-wu 《Agricultural Sciences in China》 CAS CSCD 2007年第3期304-310,共7页
Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits (HMW-GS) in wheat are important protein subunits, which affect flour quality. To ... Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits (HMW-GS) in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2°, N, 7, 7 + 8, 17 + 18, 22, 2 + 10, 2 + 11, 2+ 12, 5 + 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations (R^2 〉 0.98). Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 + 18, 5 + 10, or composition 2°, 17 + 18, 5 + 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 + 10, 2 + 11, and 2 + 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use. 展开更多
关键词 WHEAT HMW-GS hand-extended noodle score index score system
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QTL Mapping for Quality Traits of Chinese Dry Noodle 被引量:3
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作者 ZHAO Jing-lan CHEN Min-sheng +4 位作者 MA Yan-ming LI Rui-jun REN Yong-pan SUN Qing-quan LI Si-shen 《Agricultural Sciences in China》 CAS CSCD 2009年第4期394-400,共7页
The QTLs for quality traits of Chinese dry noodle (CDN) were mapped based on a population of recombinant inbred lines (RILs) derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shann... The QTLs for quality traits of Chinese dry noodle (CDN) were mapped based on a population of recombinant inbred lines (RILs) derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China (SB/T 10137-93), and the textural property traits were detected using a texture analyser (TA.XTplus). We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483. 展开更多
关键词 WHEAT noodle quality trait textural property QTL RIL
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Variation of Starch Property and Its Relationship with Dry White Chinese Noodle Quality in Common Wheat 被引量:3
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作者 LIUJian-jun HEZhong-hu +3 位作者 YANGJin XUZhao-hua LIUAi-feng ZHAOZhen- 《Agricultural Sciences in China》 CAS CSCD 2003年第1期1-7,共7页
In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship... In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship with dry white Chinese noodle (DWCN) quality. Significant variations were observed in all starch parameters and DWCN quality. High pasting viscosity cultivars include Sunstate, Hartog, Eradu, Cunning-han, Gamenya, Karl92, Sunco, Yangmai5, Yangmail58, Mianyang26, Een1, Yumai41, Yumai49, Zheng81-1, Yumai54, Yumai2. Yumai47, Lu955159, Lumai15, Lumai21, Shaanyou225, Guanfeng2, Ji5099, Bainong4, and Jinmai2. Wheats from Australia, USA, South China Autumn-sown Spring Wheat Region and Yellow and Huai Valley showed better starch properties and DWCN quality than those from North China Plain. High peak viscosity, breakdown and flour swelling volume were significantly associated with good DWCN quality. A relatively high frequency of Wx-B1 null alleles was detected in Chinese wheats. Cultivars with null for Wx-Bl GBSS performed higher pasting viscosity and flour swelling volume, and better DWCN quality than normal type. 展开更多
关键词 Bread wheat Pasting viscosity Flour swelling volume GBSS Chinese noodle
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Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles 被引量:26
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作者 Jian Zhang Mengqin Li +1 位作者 Chaoran Li Yanqi Liu 《Grain & Oil Science and Technology》 2019年第4期97-102,共6页
This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of no... This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of noodles.The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure,while as the IDF particle size decreased,the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65%to 7.65%,which could be attributed to that small particle-sized IDF limited the damage on protein network structure,decreased the T22 and t-structure,and increased the β1-structure.Moreover,IDF particle size had a significant correlation with protein secondary structures,texture properties and evaluation score of noodles.In conclusion,adding appropriate particle sizewould be an effectiveway of enhancing the nutritional and textural properties of noodles. 展开更多
关键词 Wheat bran Insoluble dietary fiber Water distribution MICROSTRUCTURE noodle quality
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Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality 被引量:10
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作者 LU Guo-quan HUANG Hua-hong ZHANG Da-peng 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2006年第6期475-481,共7页
Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato g... Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (To) (standard error of prediction SEP=2.014 ℃, coefficient of determination RSQ=0.85), gelatinization peak temperature (Tp) (SEP=-1.371 ℃, RSQ=0.89), gelatinization temperature range (Tr) (SEP=2.234 ℃, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (To), enthalpy of gelatinization (△H), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality. 展开更多
关键词 SWEETPOTATO Starch thermal property noodle quality Near-infrared spectroscopy (NIRS)
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Screening and identification of purine degrading Lactobacillus fermentum9-4 from Chinese fermented rice-flour noodles 被引量:3
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作者 Lianghua Lu Tiantian Liu +1 位作者 Xiaoling Liu Chenghua Wang 《Food Science and Human Wellness》 SCIE 2022年第5期1402-1408,共7页
The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promi... The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods. 展开更多
关键词 HYPERURICEMIA PROBIOTICS Lactobacillus fermentum Low-purine food Fermented rice noodle
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Development of Whole Potato Flour Fish Noodles 被引量:2
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作者 Weixin WANG Qingqin CHEN +4 位作者 Peng WU Jianfeng ZHAN Ting HU Junfeng SHEN Yimin WANG 《Agricultural Biotechnology》 CAS 2019年第6期114-118,共5页
[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour... [Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects. 展开更多
关键词 Whole potato flour Fish noodle Orthogonal experiment
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Effects of insoluble dietary fiber from wheat bran on noodle quality 被引量:9
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作者 Mengxu Lei Jihong Huang +6 位作者 Xiaoling Tian Peng Zhou Qi Zhu Limin Li Li Li Sen Ma Xiaoxi Wang 《Grain & Oil Science and Technology》 2021年第1期1-9,共9页
Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrit... Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods. 展开更多
关键词 Wheat bran Dietary fiber Water distribution Rheological properties IDF noodles
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Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice 被引量:1
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作者 Donglu Fang Dan Wang +6 位作者 Gaoxing Ma Yang Ji Huihua Zheng Hui Chen Mingwen Zhao Qiuhui Hu Liyan Zhao 《Food Science and Human Wellness》 SCIE 2021年第4期431-441,共11页
Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation,leading to potential food additives for functional food processing.In this research,we explored the potential effects of A.polytr... Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation,leading to potential food additives for functional food processing.In this research,we explored the potential effects of A.polytricha noodles on hyperlipidemia and gut microbiota dysbiosis,and elucidated their possible regulatory mechanisms on lipid metabolism in high-fat diet(HFD)mice.A.polytricha n oodles treatment signifi cantly(P<0.05)reduced body weight gain,hyperlipidemia and liver fat accumulation.Meanwhile,A.polytricha noodles decreased the levels of serum total cholesterol(TC),total triglyceride(TG)and low-density lipoprotein cholesterol(LDL-C)compared with the HFD group.Furthermore,A.polytricha noodles could enrich the diversity of gut microbiota by decreasing the ratio of Firmicutes to Bacteroidetes as well as the relative abundance of Deferribacteres and increased the relative abundance of Verrucomicrobia,which might contribute to the prevention of hyperlipidemia.This study indicated that A.polytricha noodles could modulate the gut microbiota and prevent hyperlipidemia and liver fat accumulation induced by HFD. 展开更多
关键词 Auricularia polytricha noodles HYPERLIPIDEMIA Lipid metabolism Gut microbiota
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Extraction of Dietary Fiber from Wheat Bran and Effects of Its Additives on Viscosity-elasticity of Noodle Dough 被引量:1
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作者 CAI Wei-rong CHEN Yong +1 位作者 LI Qing-hua TAO Peng-fei 《Chinese Food Science》 2012年第2期32-36,共5页
[ Objective] The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts. [ Methed] Influences of a-amy... [ Objective] The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts. [ Methed] Influences of a-amylase, alkaline concentration, alkaline hydrolysis time and temperature on water holding capability and swelling capacity of dietary fiber were evaluated using single-factor test and orthogonal test. Effects of added dietary fiber from wheat bran on dough absorption ratio, rupture stress of dough and creep resistance were studied. [ Result] When the hydrolysis condi-tions of wheat bran were 0.4% a-amylase at 75 ℃ for 60 rain, further alkaline conditions were 5% sodium hydroxide for 60 min at 65 ℃, dietary fi-ber exhibited fine water holding capability and swelling capacity. The addition of 3%-5% dietary fiber from wheat bran into dough had little influence on the water absorption ratio of noodle, rupture stress of dough, creep resistance and can make functional noodle with rich dietary fiber from wheat bran. [Coonclusion] The study provided reference for the comprehensive utilization of wheat bran and development of functional product. 展开更多
关键词 Wheat bran Dietary fiber EXTRACTION noodle Dough property China
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Effects of Different Irrigation and Nitrogen Application Regimes on Cook-ing Quality of Chinese Noodle in Winter Wheat
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作者 WANGChen-yang HEDe-xian +4 位作者 MADong-yun ZHUYun-ji GUOTian-cai FENGWei ZHOUSu-mei 《Agricultural Sciences in China》 CAS CSCD 2004年第4期277-285,共9页
Two wheat cultivars, strong-gluten Yumai66 and medium-strong-gluten Yumai49, were usedto test the effects of irrigation and nitrogen application regimes on cooking quality ofChinese noodle in 2001-2002. The results sh... Two wheat cultivars, strong-gluten Yumai66 and medium-strong-gluten Yumai49, were usedto test the effects of irrigation and nitrogen application regimes on cooking quality ofChinese noodle in 2001-2002. The results showed that both in Yumai49 and Yumai66, valueof total organic matter (TOM) of noodle and noodle cooking loss rate ranked the firstwhile noodle score (NS) ranked the lowest in treatments without any nitrogen application.As nitrogen application rate increased, TOM value decreased but NS increased. The lowestTOM and the highest NS existed for treatments with 225 and 150 kg N ha-1 in Yumai49 andYumai66, respectively. Increasing irrigation resulted in greater TOM and NS, but lessbroken noodles. However, no significant difference was found in NS among differentirrigation treatments. Significant difference was found in TOM, NS, breaking rate andwater absorption rate of noodle between these two cultivars. Yumai49, with an average TOMvalue of 1.19 g and NS of 88.5, was better than Yumai66, with an average TOM value of1.55 and NS of 85.7. Interaction in TOM value was found between irrigation and nitrogenapplication. Effects of nitrogen fertilization were greater than that of irrigation inYumai49, while in Yumai66 the other way round. It is suggested, therefore, thosedifferent irrigation and nitrogen application regimes be chosen in production practicebased upon cultivar quality traits. 展开更多
关键词 Winter wheat Irrigation and nitrogen application regime Chinese noodle noodle QUALITY TOM value
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Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population
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作者 LI Wen-jing DENG Zhi-ying +3 位作者 CHEN Guang-feng CHEN Fang LI Xing-feng TIAN Ji-chun 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2017年第2期454-463,共10页
To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines (RILs), derived from the cross of waxy wheat Nuomai 1 (NM1) and Gaoche... To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines (RILs), derived from the cross of waxy wheat Nuomai 1 (NM1) and Gaocheng 8901 (Gc8901), was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci (QTL) analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained (PVE). Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance (PV). Clusters were detected on chromosomes 2B (3 QTLs), 3B (11 QTLs) and 4A (5 QTLs). The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection (MAS). 展开更多
关键词 wheat (Triticum aestivum L.) noodle sensory quality textural property QTL
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Swelling Index of Glutenin (SIG) Related to Protein Quality, DoughCharacters and Noodle Quality
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作者 HUXin-zhong WEIYi-min +1 位作者 MIPKovacs WANGChun 《Agricultural Sciences in China》 CAS CSCD 2004年第10期746-753,共8页
The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glut... The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relations between other protein index, dough character, and fresh noodle quality were also discussed. The SIG results at different time is positively and highly significantly related to the insoluble glutenin content (r= 0.808 -0.867, P< 0.01). The SIG result can reflect the insoluble glutenin content. The protein content, gluten index, farinograph stability time, extensibility length and extensigram energy were positively and significantly correlated with SIG5 and SIG20 (r= 0.516 - 0.734, P<0.05, 0.01).SIG proved to be applicable in Chinese wheat dough evaluation. Fresh noodle making quality parameters were evaluated by fresh noodle length, thickness, maximum resistance to extension, extension area and extension distance, while cooked noodle texture was determined by cutting firmness, compression recovery, surface firmness and TPA by using a texture analyzer of TA.XT2i. The noodle cooking quality was significantly correlated with SIG value. The surface firmness and cutting firmness were more desirable for predicating the quality difference than TPA test and compression. Cooking loss and water absorption were negatively related to SIG value and insoluble content (r = -0.556 - - 0.787, P < 0.05, 0.01). The results showed that SIG test was also suitable in evaluating noodle making and cooking quality in very small sample size, which was very important in wheat breeding programs. Therefore, SIG test, as a small scale test, is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful in cereal research and wheat breeding program, especially, in early generations. 展开更多
关键词 Common wheat Swelling index of glutenin Protein quality Dough characters noodle quality
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Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles
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作者 Soo Young Choi Bong Kyung Koh 《Food and Nutrition Sciences》 2017年第10期889-900,共12页
Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatme... Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage. 展开更多
关键词 ANNEALING Cooking Lose Rice noodle TEXTURE Water Soluble FRACTION
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Quality Assessment of Common Instant Noodles Sold in Nigeria Markets
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作者 Chukwuebuka T. Onyema Uche E. Ekpunobi +2 位作者 Augustina A. Edowube Stanley Odinma Chinweotito E. Sokwaibe 《American Journal of Analytical Chemistry》 2014年第17期1174-1177,共4页
Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% ... Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% - 5.50%), fat content (13.64% - 18.69%), crude protein content (0.167% - 0.202%), crude fibre content (1.00% - 9.25%) and carbohydrate content (63.68% - 79.72%). All essential elements (Fe and Zn) investigated in the noodle samples occurred within the threshold limit of WHO, (2003) standard (10.00 - 50.00 mg/kg and 5.000 - 22.000 mg/kg) while the heavy metals (Cd, Cr, Mn, Ni and Pd) in some samples occurred at levels relatively above the minimum tolerable limit of WHO, (2003). Hence, caution should be taken in the successive consumption of these noodles to avoid diseases associated with the over time accumulation of these heavy metals especially in samples where they appeared in relatively high amount. 展开更多
关键词 PROXIMATE HEAVY Metal INSTANT noodleS Analyses
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Indomie Noodle Healthy Formulae Instead of the Commercial Formula
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作者 Eshak M. El-Hadidy Saeed S. Salam 《Food and Nutrition Sciences》 2017年第12期1093-1104,共12页
This investigation was carried out to evaluate some different seasoning made of onion, garlic, red chili, oregano, marjoram, basil, rosemary, cumin and black pepper to give light and healthy formulae to add to instant... This investigation was carried out to evaluate some different seasoning made of onion, garlic, red chili, oregano, marjoram, basil, rosemary, cumin and black pepper to give light and healthy formulae to add to instant indomie noodle. Antioxidants were assessed in raw materials and their formulae, also sensory properties were evaluated in different instant indomie noodle seasoning formulae. The results in raw materials explored that the seasoning contains large amounts of antioxidants content, total carotenoids, volatile oil and antioxidant activity compared with the commercial formula. Corn oil was used as a carrier for the commercial formula and separated three tested spice formulae in ratio 1:100 w/w. Three chosen tested formulas;onion, garlic, red chili 1);oregano, marjoram, basil 2) and rosemary, cumin, black pepper 3) were used in the research. The results indicated that formula 3 has higher antioxidant activity (119.00%) than formula 1 and 2 (83.33% and 62.33%, respectively). Meanwhile, the results from sensory evaluation showed that no significant difference appeared from the different spice formulae. Biological experiment was carried out for these formulae and measured the liver reduced glutathione (GSH), superoxide dismutase (SOD), malonaldehyde (MDA), serum liver enzymes aspartate and alanine aminotransferases and alkaline phosphatase (AST, ALT and ALP), serum total protein, albumin and globulin also, renal function (uric acid, urea and creatinine) in rats fed on basal diet including oil carried the commercial formula or instant indomie noodle tested seasoning formulae. The results illustrated that the different instant indomie noodle seasoning formulae gave better results than the commercial formula in liver and renal functions. It could be recommended that consuming the suggested different seasoning formulae instead of the commercial questioned one as sodium glutamate prevent many harmful effects. It should be done occasionally, especially when the need for indomie noodles arises especially for children. This is because it contains the necessary nutrients as antioxidants and acceptable taste for healthy living in moderate proportion. 展开更多
关键词 Indomie noodleS SEASONING FORMULAE Sensory Evaluation Antioxidant Activity Male ALBINO Rats Liver and Renal Functions
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Formula and Quality Study of Multigrain Noodles
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作者 QI Jing LYU Yingguo +2 位作者 WANG Yuanhui CHEN Jie HOU Panfeng 《Grain & Oil Science and Technology》 2018年第4期157-162,共6页
Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze ge... Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze gelatinization characteristics of the mixed flour, rheological characteristics of the doughs, cooking qualities and sensory qualities of noodles. A proper formula for multigrain noodles obtained as outcome: 45% corn flour, 40% wheat flour, 4% oat flour, 11% millet flour. Compared to the wheat noodles, the multigrain noodles had higher content in fat, dietary fiber and total resistant starch, but it did content less proteins than wheat noodles. 展开更多
关键词 Multigrain noodleS EXTRUSION process SIMPLEX CENTROID design
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