Li Xinyang, Wu Yongjun, Li Cen, Tong Shuoqiu, Zhang Lincheng, Jin Jin
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, Guizhou, China.
Foods. 2024 May 16;13(10):1562. doi: 10.3390/foods13101562.
Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.
每年，由于利用率低，大量的辣椒秸秆被浪费。辣椒秸秆产生的灰分含有大量碱性盐，这些碱性盐是可提高面条品质的食品添加剂。因此，利用天然辣椒秸秆灰分改善面条品质具有广阔的发展前景。在本研究中，提取了辣椒秸秆灰分浸出液（PSAL）并添加到面条中。随着PSAL的添加，面条品质逐渐改善，在浓度为18%（PSAL质量/面粉质量）时效果最佳。这种添加使面条硬度提高了57.8%，咀嚼性提高了55.43%，吸水率提高了19.41%，二硫键含量提高了13.28%。这些变化使面条在烹饪过程中更有弹性，降低了变软的趋势，从而提高了咀嚼性和适口性。加入PSAL还使煮制损失降低了57.79%。游离巯基减少了5.1%，扫描电子显微镜显示面条中的面筋网络结构更致密，淀粉包裹更完整。本研究显著提高了面条品质，并为辣椒秸秆资源在食品工业中的应用提供了一条新途径。
