Lin Hong-Ting Victor, Chen Guan-Wen, Chang Ke-Liang Bruce, Bo Yi-Jun, Sung Wen-Chieh
Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
Center of Excellence for the Oceans, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
Foods. 2023 Jul 13;12(14):2696. doi: 10.3390/foods12142696.
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (/) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
本研究考察了用0.25 - 1.00%（/）的钙盐（即醋酸钙、碳酸钙、柠檬酸钙和乳酸钙）对面条进行强化的物理化学效果。用柠檬酸钙、醋酸钙和碳酸钙强化可提高干面条的pH值和断裂力。然而，用任何浓度的钙对面条进行强化都不会增加对照生面条的伸长程度。生面条和干面条颜色的L值和b值随钙盐浓度的增加而增加，但添加柠檬酸钙的面条除外。用柠檬酸钙强化对熟面条的颜色、质地、粘附性、弹性、风味和总体评分没有显著影响。将用牡蛎壳制成的0.5%柠檬酸钙强化的面条与对照面条样品以及用市售柠檬酸钙强化的面条进行了比较。由牡蛎壳制成的柠檬酸钙的粒径（258纳米）小于购买的柠檬酸钙的粒径（2631纳米）。用牡蛎壳制成的柠檬酸钙强化的面条与用市售柠檬酸钙强化的面条相比没有显著差异。这些结果表明，由牡蛎壳制成的柠檬酸钙可作为生产钙强化面条的首选添加剂。
