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Huiming Zhou - One of the best experts on this subject based on the ideXlab platform.
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natural additives in wheat based pasta and noodle products opportunities for enhanced nutritional and functional properties
Comprehensive Reviews in Food Science and Food Safety, 2014Co-Authors: Man Li, Kristof Brijs, Huiming ZhouAbstract:Pasta products and Noodles have been staple foods since ancient times in many countries all over the world. These cereal products are still increasingly popular worldwide for their convenience, nutritional properties, special flavor, and taste. Pasta and Noodles are essentially the same type of food but differ in their raw materials and shaping process, as well as the people and regions in the world consuming them. Many additives have been developed and are being used today in pasta and noodle products for various purposes. However, due to lack of knowledge about specific uses for some additives, they are sometimes misused by manufacturers. This can lead to opposite technological effects instead and may even cause damage to human health. Due to consumer demands, interest now focuses on natural "green" food additives with broad-spectrum functions, high effectiveness, and low toxicity. In order to provide detailed references for noodle and pasta production, as well as to provide ideas for developing new types of these products, here we summarize the types of natural additives that are being incorporated in pasta and noodle products, mainly for quality improvement and food preservation.
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functional properties of chitosan xylose maillard reaction products and their application to semi dried noodle
Carbohydrate Polymers, 2013Co-Authors: Jie Li, Man Li, Wei Peng, Huiming ZhouAbstract:Abstract The objective of this research was to evaluate the antimicrobial, antioxidant and darkening inhibitory activities of Maillard reaction products (MRPs) prepared from chitosan and xylose, and their effects on the preservation and quality of semi-dried Noodles. The development of brown color and UV absorbance changes indicated the proceeding of Maillard reaction. The antimicrobial activity, reducing power, DPPH radical scavenging activity, copper-chelating activity and PPO inhibitory effects of chitosan–xylose conjugates increased with the reaction. Addition of MRPs could improve the textural and cooking quality of semi-dried Noodles. Incorporation of 0.35% MRPs (6 h) into semi-dried noodle resulted in an extension of shelf life for more than 7 days than the control Noodles (at room temperature). The discoloration caused by the addition of MRPs was limited, and MRPs could inhibit darkening of the noodle effectively. Results suggested that the MRPs could be used as a novel promising preservative for semi-dried Noodles.
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Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle
Carbohydrate Polymers, 2012Co-Authors: Kexue Zhu, Xiao-na Guo, Man Li, Jie Li, Wei Peng, Huiming ZhouAbstract:Abstract The objective of this research was to evaluate the antimicrobial, antioxidant and darkening inhibitory activities of Maillard reaction products (MRPs) prepared from chitosan and xylose, and their effects on the preservation and quality of semi-dried Noodles. The development of brown color and UV absorbance changes indicated the proceeding of Maillard reaction. The antimicrobial activity, reducing power, DPPH radical scavenging activity, copper-chelating activity and PPO inhibitory effects of chitosan–xylose conjugates increased with the reaction. Addition of MRPs could improve the textural and cooking quality of semi-dried Noodles. Incorporation of 0.35% MRPs (6 h) into semi-dried noodle resulted in an extension of shelf life for more than 7 days than the control Noodles (at room temperature). The discoloration caused by the addition of MRPs was limited, and MRPs could inhibit darkening of the noodle effectively. Results suggested that the MRPs could be used as a novel promising preservative for semi-dried Noodles.
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Effect of water activity (aw) and irradiation on the shelf-life of fresh Noodles
Innovative Food Science and Emerging Technologies, 2011Co-Authors: Man Li, Kexue Zhu, Xu Guo, Wei Peng, Huiming ZhouAbstract:In this work, the effect of water activity (aw), irradiation and their combination on the preservation of fresh Noodles was studied. Microbial growth, pH and sensory characteristics were investigated during 16 days' storage time under 37 °C. The combination of glycerol (3%), propylene glycol (2%), compound phosphate (0.4%) and salt (3%) was proved to be the most effective group which could reduce awfrom 0.979 (control) to 0.900. Under this condition, the shelf-life of fresh Noodles could be extended for more than 7 times. Moreover, a synergism between humectants and irradiation treatment was observed in relation to microorganism inhibition and shelf-life extension. For all the irradiated Noodles, TPC (total plate count) did never exceed the selected deterioration threshold limit (106CFU/g) during the entire observation period. When the irradiation dose was 4 kGy or higher, scarcely any bacteria proliferation was observed. Noodle samples irradiated at 4 kGy showed the best pH and sensory stability as the storage time increased. Industrial relevance: This paper presents an effective and low-cost method to prolong the shelf-life of fresh Noodles, which can largely extend the store time of fresh Noodles at room temperature, and does not produce any negative changes in sensory attributes. This method will be a new system for food preservation with lots of possible industrial applications. The results of this research also have implications for dumpling skins and other noodle types. © 2011 Elsevier Ltd. All rights reserved.
Man Li - One of the best experts on this subject based on the ideXlab platform.
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natural additives in wheat based pasta and noodle products opportunities for enhanced nutritional and functional properties
Comprehensive Reviews in Food Science and Food Safety, 2014Co-Authors: Man Li, Kristof Brijs, Huiming ZhouAbstract:Pasta products and Noodles have been staple foods since ancient times in many countries all over the world. These cereal products are still increasingly popular worldwide for their convenience, nutritional properties, special flavor, and taste. Pasta and Noodles are essentially the same type of food but differ in their raw materials and shaping process, as well as the people and regions in the world consuming them. Many additives have been developed and are being used today in pasta and noodle products for various purposes. However, due to lack of knowledge about specific uses for some additives, they are sometimes misused by manufacturers. This can lead to opposite technological effects instead and may even cause damage to human health. Due to consumer demands, interest now focuses on natural "green" food additives with broad-spectrum functions, high effectiveness, and low toxicity. In order to provide detailed references for noodle and pasta production, as well as to provide ideas for developing new types of these products, here we summarize the types of natural additives that are being incorporated in pasta and noodle products, mainly for quality improvement and food preservation.
-
functional properties of chitosan xylose maillard reaction products and their application to semi dried noodle
Carbohydrate Polymers, 2013Co-Authors: Jie Li, Man Li, Wei Peng, Huiming ZhouAbstract:Abstract The objective of this research was to evaluate the antimicrobial, antioxidant and darkening inhibitory activities of Maillard reaction products (MRPs) prepared from chitosan and xylose, and their effects on the preservation and quality of semi-dried Noodles. The development of brown color and UV absorbance changes indicated the proceeding of Maillard reaction. The antimicrobial activity, reducing power, DPPH radical scavenging activity, copper-chelating activity and PPO inhibitory effects of chitosan–xylose conjugates increased with the reaction. Addition of MRPs could improve the textural and cooking quality of semi-dried Noodles. Incorporation of 0.35% MRPs (6 h) into semi-dried noodle resulted in an extension of shelf life for more than 7 days than the control Noodles (at room temperature). The discoloration caused by the addition of MRPs was limited, and MRPs could inhibit darkening of the noodle effectively. Results suggested that the MRPs could be used as a novel promising preservative for semi-dried Noodles.
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Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle
Carbohydrate Polymers, 2012Co-Authors: Kexue Zhu, Xiao-na Guo, Man Li, Jie Li, Wei Peng, Huiming ZhouAbstract:Abstract The objective of this research was to evaluate the antimicrobial, antioxidant and darkening inhibitory activities of Maillard reaction products (MRPs) prepared from chitosan and xylose, and their effects on the preservation and quality of semi-dried Noodles. The development of brown color and UV absorbance changes indicated the proceeding of Maillard reaction. The antimicrobial activity, reducing power, DPPH radical scavenging activity, copper-chelating activity and PPO inhibitory effects of chitosan–xylose conjugates increased with the reaction. Addition of MRPs could improve the textural and cooking quality of semi-dried Noodles. Incorporation of 0.35% MRPs (6 h) into semi-dried noodle resulted in an extension of shelf life for more than 7 days than the control Noodles (at room temperature). The discoloration caused by the addition of MRPs was limited, and MRPs could inhibit darkening of the noodle effectively. Results suggested that the MRPs could be used as a novel promising preservative for semi-dried Noodles.
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Effect of water activity (aw) and irradiation on the shelf-life of fresh Noodles
Innovative Food Science and Emerging Technologies, 2011Co-Authors: Man Li, Kexue Zhu, Xu Guo, Wei Peng, Huiming ZhouAbstract:In this work, the effect of water activity (aw), irradiation and their combination on the preservation of fresh Noodles was studied. Microbial growth, pH and sensory characteristics were investigated during 16 days' storage time under 37 °C. The combination of glycerol (3%), propylene glycol (2%), compound phosphate (0.4%) and salt (3%) was proved to be the most effective group which could reduce awfrom 0.979 (control) to 0.900. Under this condition, the shelf-life of fresh Noodles could be extended for more than 7 times. Moreover, a synergism between humectants and irradiation treatment was observed in relation to microorganism inhibition and shelf-life extension. For all the irradiated Noodles, TPC (total plate count) did never exceed the selected deterioration threshold limit (106CFU/g) during the entire observation period. When the irradiation dose was 4 kGy or higher, scarcely any bacteria proliferation was observed. Noodle samples irradiated at 4 kGy showed the best pH and sensory stability as the storage time increased. Industrial relevance: This paper presents an effective and low-cost method to prolong the shelf-life of fresh Noodles, which can largely extend the store time of fresh Noodles at room temperature, and does not produce any negative changes in sensory attributes. This method will be a new system for food preservation with lots of possible industrial applications. The results of this research also have implications for dumpling skins and other noodle types. © 2011 Elsevier Ltd. All rights reserved.
Wei Peng - One of the best experts on this subject based on the ideXlab platform.
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functional properties of chitosan xylose maillard reaction products and their application to semi dried noodle
Carbohydrate Polymers, 2013Co-Authors: Jie Li, Man Li, Wei Peng, Huiming ZhouAbstract:Abstract The objective of this research was to evaluate the antimicrobial, antioxidant and darkening inhibitory activities of Maillard reaction products (MRPs) prepared from chitosan and xylose, and their effects on the preservation and quality of semi-dried Noodles. The development of brown color and UV absorbance changes indicated the proceeding of Maillard reaction. The antimicrobial activity, reducing power, DPPH radical scavenging activity, copper-chelating activity and PPO inhibitory effects of chitosan–xylose conjugates increased with the reaction. Addition of MRPs could improve the textural and cooking quality of semi-dried Noodles. Incorporation of 0.35% MRPs (6 h) into semi-dried noodle resulted in an extension of shelf life for more than 7 days than the control Noodles (at room temperature). The discoloration caused by the addition of MRPs was limited, and MRPs could inhibit darkening of the noodle effectively. Results suggested that the MRPs could be used as a novel promising preservative for semi-dried Noodles.
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Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle
Carbohydrate Polymers, 2012Co-Authors: Kexue Zhu, Xiao-na Guo, Man Li, Jie Li, Wei Peng, Huiming ZhouAbstract:Abstract The objective of this research was to evaluate the antimicrobial, antioxidant and darkening inhibitory activities of Maillard reaction products (MRPs) prepared from chitosan and xylose, and their effects on the preservation and quality of semi-dried Noodles. The development of brown color and UV absorbance changes indicated the proceeding of Maillard reaction. The antimicrobial activity, reducing power, DPPH radical scavenging activity, copper-chelating activity and PPO inhibitory effects of chitosan–xylose conjugates increased with the reaction. Addition of MRPs could improve the textural and cooking quality of semi-dried Noodles. Incorporation of 0.35% MRPs (6 h) into semi-dried noodle resulted in an extension of shelf life for more than 7 days than the control Noodles (at room temperature). The discoloration caused by the addition of MRPs was limited, and MRPs could inhibit darkening of the noodle effectively. Results suggested that the MRPs could be used as a novel promising preservative for semi-dried Noodles.
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Effect of water activity (aw) and irradiation on the shelf-life of fresh Noodles
Innovative Food Science and Emerging Technologies, 2011Co-Authors: Man Li, Kexue Zhu, Xu Guo, Wei Peng, Huiming ZhouAbstract:In this work, the effect of water activity (aw), irradiation and their combination on the preservation of fresh Noodles was studied. Microbial growth, pH and sensory characteristics were investigated during 16 days' storage time under 37 °C. The combination of glycerol (3%), propylene glycol (2%), compound phosphate (0.4%) and salt (3%) was proved to be the most effective group which could reduce awfrom 0.979 (control) to 0.900. Under this condition, the shelf-life of fresh Noodles could be extended for more than 7 times. Moreover, a synergism between humectants and irradiation treatment was observed in relation to microorganism inhibition and shelf-life extension. For all the irradiated Noodles, TPC (total plate count) did never exceed the selected deterioration threshold limit (106CFU/g) during the entire observation period. When the irradiation dose was 4 kGy or higher, scarcely any bacteria proliferation was observed. Noodle samples irradiated at 4 kGy showed the best pH and sensory stability as the storage time increased. Industrial relevance: This paper presents an effective and low-cost method to prolong the shelf-life of fresh Noodles, which can largely extend the store time of fresh Noodles at room temperature, and does not produce any negative changes in sensory attributes. This method will be a new system for food preservation with lots of possible industrial applications. The results of this research also have implications for dumpling skins and other noodle types. © 2011 Elsevier Ltd. All rights reserved.
Bin Xiao Fu - One of the best experts on this subject based on the ideXlab platform.
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asian Noodles history classification raw materials and processing
Food Research International, 2008Co-Authors: Bin Xiao FuAbstract:Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on wheat are prepared mainly from three basic ingredients; flour, water, and salt. There exist two distinct types of wheat flour Noodles based on the presence and absence of alkaline salts, regular salted Noodles, and alkaline Noodles. The basic process of dough mixing, sheet forming, compounding, sheeting/reduction, and cutting are essentially constant for all machine-made Noodles. Noodle strands coming out of cutting rolls can be further processed to produce different types of Noodles. This article analyzed all the major processes involved from raw material to finished products in relation to noodle processing properties and cooked noodle texture. Different ingredients and their functionality in noodle processing were discussed as well. Guidelines were provided to select the right ingredients to produce high quality noodle products. Processing properties, appearance, and colour of Noodles are the three key criteria used to judge a process and raw material quality. High quality Noodles should be bright in colour with very slow discoloration, have an adequate shelf life without visible microbiological deterioration or oxidative rancidity, and have appropriate flavour and textural characteristics which will vary according to the noodle type and region. Flour plays a key role in all aspects of noodle quality. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. Therefore, a correct range of protein content is important for textural characteristics. Adequate gluten strength and extensibility is required in all noodle flours. Noodle dough must be strong enough to withstand sheeting, but not so strong as to cause tearing or difficulty in sheet reduction. A good level of dough extensibility ensures that dough sheets do not shrink back during successive roll passes. The importance of the pasting properties of starch to the texture of cooked Noodles has been well-documented. The required soft, smooth, and elastic textural properties of certain types of white salted Noodles can be best obtained from wheats with high starch paste viscosity and high swelling starch properties. Alkaline Noodles do not have the same requirement for high starch swelling properties. Noodles made from flour with high swelling starches have softer texture than those with low swelling starch. Noodles should be bright and slow in discoloration with time after manufacturing. For white salted Noodles, a white or creamy white colour is desirable. The level of natural yellow pigment levels (xanthophylls) in flour is highly correlated with noodle colour, and this is wheat variety dependent. For yellow alkaline Noodles, a bright yellow colour is required, although the preference for the degree of colour development is regionally based. Noodle darkening increases with the increases of flour extraction rate. This is due to the action of polyphenol oxidase (PPO) enzymes which are largely located in the bran layer. Low flour extraction and ash levels are preferred for the manufacture of Noodles with a clean and bright appearance. A relatively fine flour particle size enables even hydration during mixing and optimum, uniform gluten development during sheeting. Increased starch damage, however, is associated with poor noodle colour and undesirable high cooking loss and excessive surface swelling.
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Asian Noodles: History, classification, raw materials, and processing
Food Research International, 2008Co-Authors: Bin Xiao FuAbstract:Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on wheat are prepared mainly from three basic ingredients; flour, water, and salt. There exist two distinct types of wheat flour Noodles based on the presence and absence of alkaline salts, regular salted Noodles, and alkaline Noodles. The basic process of dough mixing, sheet forming, compounding, sheeting/reduction, and cutting are essentially constant for all machine-made Noodles. Noodle strands coming out of cutting rolls can be further processed to produce different types of Noodles. This article analyzed all the major processes involved from raw material to finished products in relation to noodle processing properties and cooked noodle texture. Different ingredients and their functionality in noodle processing were discussed as well. Guidelines were provided to select the right ingredients to produce high quality noodle products. Processing properties, appearance, and colour of Noodles are the three key criteria used to judge a process and raw material quality. High quality Noodles should be bright in colour with very slow discoloration, have an adequate shelf life without visible microbiological deterioration or oxidative rancidity, and have appropriate flavour and textural characteristics which will vary according to the noodle type and region. Flour plays a key role in all aspects of noodle quality. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. Therefore, a correct range of protein content is important for textural characteristics. Adequate gluten strength and extensibility is required in all noodle flours. Noodle dough must be strong enough to withstand sheeting, but not so strong as to cause tearing or difficulty in sheet reduction. A good level of dough extensibility ensures that dough sheets do not shrink back during successive roll passes. The importance of the pasting properties of starch to the texture of cooked Noodles has been well-documented. The required soft, smooth, and elastic textural properties of certain types of white salted Noodles can be best obtained from wheats with high starch paste viscosity and high swelling starch properties. Alkaline Noodles do not have the same requirement for high starch swelling properties. Noodles made from flour with high swelling starches have softer texture than those with low swelling starch. Noodles should be bright and slow in discoloration with time after manufacturing. For white salted Noodles, a white or creamy white colour is desirable. The level of natural yellow pigment levels (xanthophylls) in flour is highly correlated with noodle colour, and this is wheat variety dependent. For yellow alkaline Noodles, a bright yellow colour is required, although the preference for the degree of colour development is regionally based. Noodle darkening increases with the increases of flour extraction rate. This is due to the action of polyphenol oxidase (PPO) enzymes which are largely located in the bran layer. Low flour extraction and ash levels are preferred for the manufacture of Noodles with a clean and bright appearance. A relatively fine flour particle size enables even hydration during mixing and optimum, uniform gluten development during sheeting. Increased starch damage, however, is associated with poor noodle colour and undesirable high cooking loss and excessive surface swelling. © 2007 Elsevier Ltd. All rights reserved.
Rudi Appels - One of the best experts on this subject based on the ideXlab platform.
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A Single Genetic Locus Associated with Starch Granule Properties and Noodle Quality in Wheat
Journal of Cereal Science, 1998Co-Authors: X C Zhao, P.J. Sharp, G.B. Crosbie, I R Barclay, I L Batey, Matthew K Morell, Richard H. Wilson, Rudi AppelsAbstract:An extensive survey of wheat cultivars showed a complete association between the presence of a granule bound starch synthase (GBSS-4A) null mutation and the classification of the respective cultivar into the white salted noodle category. Since flour swelling volume (FSV) is a standard assay of hour used to identify cultivars that have potential for the production of white salted Noodles, the results of the survey were investigated further by studying the genetic association of GBSS-4A null genotypes and FSV. A study of 34, F2 derived families, from a cross between wheat cultivars Reeves (good noodle texture, high FSV) and Kulin (poor noodle texture, low FSV), provided clear evidence for the generic association of a granule bound starch synthase (GBSS-4A) null mutation and FSV. The molecular basis for the affect of the GBSS-4A null mutation was not simply due to a decrease in amylose content in the starch granules. Instead, the null mutation most likely causes a subtle change in starch structure as indicated by the association of high starch viscosity with high FSV and the GBSS-4A null genotype. The study suggests that assaying for the GBSS-4A null mutation at the DNA level may provide a valuable screen for noodle quality at early stages in a breeding program aimed at good white salted noodle quality.
