Guo Zicong, Wang Lijuan, Cao Ruge, Qiu Ju
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2022 Dec 9;11(24):3989. doi: 10.3390/foods11243989.
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.
由全苦荞制成的挤压面条作为健康主食广为人知，而挤压后新鲜面条的处理至关重要。本研究调查了冷冻面条（FTBN）和热风干燥面条（DTBN）在感官和功能品质上的差异。结果表明，冷冻处理的面条比热风干燥处理的面条具有更短的最佳烹饪时间（FTBN为7分钟，DTBN为17分钟）、更高的硬度（8656.99克对5502.98克）和更少的煮制损失（5.85%对21.88%），这对应着更好的感官品质（总体接受度为7.90分对5.20分）。基于低场核磁共振结果，FTBN中结合水比例高于DTBN，基于扫描电子显微镜结果，FTBN面条内部结构孔隙更多，这些因素导致了上述对FTBN的影响。FTBN中均匀的水分分布促进了淀粉比DTBN更高的重结晶（FTBN的相对结晶度为26.47%，DTBN为16.48%）和老化（FTBN的老化程度为34.67%，DTBN为26.98%），增强了面条挤压后淀粉凝胶的稳定性。FTBN还避免了黄酮类化合物的损失，比DTBN保留了更好的抗氧化能力。因此，冷冻处理对于保持全苦荞新鲜挤压面条的同等品质是可行的。它在无麸质面条生产中具有显著的商业潜力，既能最大化全谷物的健康益处，又能满足消费者的感官品质要求，从而带来经济效益。
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