| Literature DB >> 31400701 |
Qingqing Li1, Shuyi Liu1, Mohammed Obadi1, Yiyi Jiang1, Fangfang Zhao1, Song Jiang1, Bin Xu2.
Abstract
A study was to determine the correlation between the fine structure and the physicochemical properties of pre-gelatinized corn starch (PGCS) and the quality of noodles with added PGCS. Drum-dried corn starch (DDCS) and extrusion-cooked corn starch (ECCS) were used. The results revealed that the cold-water viscosity of ECCS and DDCS was about 10 and 100 times greater, respectively, than that of native corn starch (NCS), and the gel strength of DDCS was 1.67 times greater than that of ECCS. The average hydrodynamic radius of whole molecular (R¯h) and Ap were approximately half that of native corn starch in ECCS. Dough sheets prepared with various concentrations of PGCS (5-10%, w/w) had significantly greater tensile strength, and the addition of PGCS significantly increased the smoothness of the cooked noodles. DDCS was better than ECCS for increasing the noodles' processing quality.Entities:
Keywords: Corn starch; Fine structure; Noodle quality; Physicochemical property; Pre-gelatinization
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Year: 2019 PMID： 31400701 DOI： 10.1016/j.foodchem.2019.125267
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514