Influence of sweet potato flour on the microstructure and nutritional quality of gluten-free fresh noodles
文献类型： 外文期刊
第一作者： Salama, Mahmoud
作者： Salama, Mahmoud;Mu, Taihua;Sun, Hongnan;Salama, Mahmoud
作者机构：
关键词： antioxidant activity; fourier transform infrared spectroscopy; gluten‐ free noodles; sweet potato; thermomechanical
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.773； 五年影响因子：2.516 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： This study investigated the influence of sweet potato flour (SPF) on the microstructure, nutritional and sensory qualities of gluten-free fresh noodles (GFFN). Five kinds of GFFN were produced using SPF (0%-50%) and were compared with cornflour (CF) and wheat flour (WF) noodles. Adding SPF increased springiness and chewiness of the noodles. The beta-sheet (amide I, C=O and N-H) and total beta-sheet (1704-1683 and 1633-1614 cm(-1)) protein structures in SPF noodles significantly increased relative to WF. Besides, electron microscopy showed matrix of the filamentous structure in SPF noodles that can mimic a matrix network identical to that of the network in WF. Furthermore, total phenols and antioxidant activity (DPPH and FRAP) were the highest for 40% SPF noodles. This research confirmed that SPF had the potential for improving the microstructure and nutritional value of the noodles, especially for consumers with coeliac disease.
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