Zhang Xi, Ren Guangyue, Liu Wenchao, Li Linlin, Cao Weiwei, Wang Libo, Duan Xu
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.
Collaborative Innovation Center of Grain Storage Security, Luoyang 471023, China.
ACS Omega. 2024 Apr 11;9(16):18449-18457. doi: 10.1021/acsomega.4c00294. eCollection 2024 Apr 23.
To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze-thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product's quality is analyzed. The findings revealed that the freeze-thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze-thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze-thaw cycles. Moreover, an increase in the number of freeze-thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas ' initially increased and then decreased. The ″ of the composite dough peaked after the third freeze-thaw cycle. Overall, the composite dough quality significantly deteriorated at the fourth freeze-thaw cycle. There was a significant increase in the freezable water content, the largest modulus of elasticity, and the smallest tan δ. Therefore, the usage of the potato-oat composite dough should not exceed three cycles.
为了给马铃薯 - 燕麦复合面团及其制品的冷冻储存提供理论依据，本研究考察了马铃薯 - 燕麦复合面团及其制品在冻融循环过程中的品质变化。该研究测量了诸如水分含量、动态流变特性、水状态、蛋白质二级结构、颜色和感官评价等关键方面。分析了这些因素对产品品质的影响。研究结果表明，冻融处理导致马铃薯 - 燕麦复合面团的含水量、可冻水和强结合水减少，同时弱结合水、β - 折叠、无规卷曲和α - 螺旋增加，β - 转角减少。此外，经冻融循环处理的面团颜色变深，超过三次冻融循环后产品的感官特性受到显著影响。而且，冻融循环次数增加导致复合面团的水分含量呈上升趋势，而“ 最初增加然后减少。复合面团的 ” 在第三次冻融循环后达到峰值。总体而言，在第四次冻融循环时复合面团品质显著恶化。可冻水含量、最大弹性模量和最小损耗角正切显著增加。因此，马铃薯 - 燕麦复合面团的使用不应超过三个循环。
