Lee Chaehyeon, Choi Gibeom, Cho Suengmok
Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan, 48513 Korea.
Food Sci Biotechnol. 2024 Mar 28;33(6):1351-1358. doi: 10.1007/s10068-024-01551-x. eCollection 2024 May.
The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM.
消费者健康意识的提高引发了多项关于在无麸质面条生产中使用动植物蛋白的研究，但鸡胸肉（CBM）尚未成为此类研究的对象。因此，我们旨在使用经济且营养丰富的鸡胸肉制作富含蛋白质的无麸质面条，并将其品质属性与常用的小麦粉面条（WN）进行比较。在鸡胸肉面条（CN）中，添加木薯淀粉的CN（CN-T）与WN的感官和质地相似度最高。煮熟面条的颜色值没有显著差异。CN-T的吸水能力和体积膨胀率与WN没有显著差异。在CN中观察到未糊化的微观结构，并且CN-T显示出与WN类似的、与粘性相关的结构良好的键。CN-T的蛋白质含量比WN高约2%。这一发现为使用鸡胸肉开发无麸质面条提供了参考。
