Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Highland Barley Flour (HBF) with Different Particle Sizes
2.3. Particle Size and Damaged Starch of HBF
2.4. Morphology of Granules
2.5. Preparation of Reconstituted Flour (RF) and Noodles
2.6. Rapid Viscosity Analysis (RVA) of RF
2.7. Mixing Properties of RF
2.8. Color and Cooking Properties of Noodles
2.9. Textural Properties of Noodles
2.10. Thermal Analysis of Noodles
2.11. Scanning Electron Microscope (SEM)
2.12. Confocal Laser Scanning Microscopy (CLSM)
2.13. Statistical Analysis
3. Results and Discussion
3.1. Particle Size Analysis of HBF
3.2. Microstructure of HBF
3.3. Pasting Properties of RF
3.4. Dough Mixing Properties of RF
3.5. Color and Cooking Properties of Noodles
3.6. Textural Characteristics of Noodles
3.7. Thermal Properties of Noodles
3.8. Microstructure of Noodles
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | d (0.1) (μm) | d (0.5) (μm) | d (0.9) (μm) | D (4,3) (μm) | DS (g/kg) |
---|---|---|---|---|---|
HBF-1 | 12.79 ± 0.41a | 223.25 ± 17.63a | 667.88 ± 18.77a | 282.24 ± 11.27a | 47.0 ± 1.9a |
HBF-2 | 11.71 ± 0.04b | 143.12 ± 2.99b | 410.18 ± 13.16b | 176.65 ± 5.44b | 61.0 ± 2.4b |
HBF-3 | 9.99 ± 0.20c | 90.73 ± 3.63c | 385.21 ± 4.81c | 148.08 ± 3.11c | 62.3 ± 0.0b |
HBF-4 | 7.04 ± 0.02d | 42.33 ± 0.35d | 210.17 ± 3.80d | 80.05 ± 1.17d | 102.0 ± 2.4c |
HBF-5 | 3.57 ± 0.11e | 19.26 ± 0.61e | 58.00 ± 6.43e | 25.96 ± 1.92e | 108.0 ± 1.8c |
Sample | Pv (mPa·s) | Tv (mPa·s) | BD (mPa·s) | Fv (mPa·s) | SB (mPa·s) | PT (min) |
---|---|---|---|---|---|---|
WF | 2440.00 ± 10.00a | 1904.00 ± 29.00a | 536.00 ± 19.00c | 3182.50 ± 0.50a | 1278.50 ± 28.50a | 6.37 ± 0.03a |
RF-1 | 1066.67 ± 7.23d | 599.33 ± 3.21c | 467.33 ± 4.16d | 1461.67 ± 8.74c | 862.33 ± 6.35c | 5.69 ± 0.03c |
RF-2 | 1449.00 ± 46.86c | 692.33 ± 18.04b | 756.67 ± 34.31b | 1656.33 ± 35.23b | 964.00 ± 19.08b | 5.71 ± 0.08c |
RF-3 | 1489.00 ± 27.18c | 708.33 ± 16.26b | 780.67 ± 43.41b | 1682.67 ± 17.39b | 974.33 ± 7.09b | 5.78 ± 0.04c |
RF-4 | 1642.00 ± 47.32b | 715.33 ± 41.10b | 926.67 ± 50.90a | 1678.67 ± 52.05b | 963.33 ± 25.17b | 5.95 ± 0.04b |
RF-5 | 1662.33 ± 15.82b | 721.67 ± 24.34b | 940.67 ± 11.15a | 1676.33 ± 27.79b | 954.67 ± 12.66b | 6.02 ± 0.04b |
Sample | WA (%) | DT (min) | ST (min) | C2 (Nm) | C3 (Nm) | C5 (Nm) | C3-C4 (Nm) | C5-C4 (Nm) |
---|---|---|---|---|---|---|---|---|
WF | 59.40 ± 0.36e | 2.62 ± 0.18e | 10.67 ± 0.15a | 0.86 ± 0.03a | 2.62 ± 0.01a | 2.48 ± 0.02a | 1.00 ± 0.01a | 0.86 ± 0.07a |
RF-1 | 66.60 ± 0.00d | 8.95 ± 0.16a | 6.23 ± 0.23d | 0.46 ± 0.01b | 1.66 ± 0.02b | 2.22 ± 0.05b | 0.18 ± 0.03d | 0.74 ± 0.02b |
RF-2 | 69.33 ± 0.06c | 6.07 ± 0.86b | 8.40 ± 0.50c | 0.47 ± 0.04b | 1.51 ± 0.02c | 1.98 ± 0.04c | 0.24 ± 0.02c | 0.71 ± 0.06b |
RF-3 | 69.67 ± 0.06c | 5.72 ± 0.47bc | 9.20 ± 0.36b | 0.47 ± 0.00b | 1.50 ± 0.02c | 1.88 ± 0.01d | 0.29 ± 0.01b | 0.67 ± 0.04b |
RF-4 | 71.50 ± 0.61b | 4.96 ± 0.12cd | 8.93 ± 0.06bc | 0.45 ± 0.01b | 1.36 ± 0.01d | 1.63 ± 0.03e | 0.30 ± 0.01b | 0.58 ± 0.03c |
RF-5 | 72.43 ± 0.72a | 4.57 ± 0.10d | 8.87 ± 0.15bc | 0.45 ± 0.02b | 1.32 ± 0.02e | 1.53 ± 0.00f | 0.31 ± 0.03b | 0.52 ± 0.01c |
Sample | L* | a* | b* | ΔE | BR (%) | CL (%) | CY (%) | OCT (min) |
---|---|---|---|---|---|---|---|---|
WFN | 89.56 ± 0.67a | 2.09 ± 0.16d | 18.13 ± 0.25c | - | 0.00 ± 0.00b | 6.09 ± 0.07a | 153.80 ± 5.34a | 1.96 ± 0.04d |
RFN-1 | 73.68 ± 0.43b | 5.33 ± 0.11c | 19.31 ± 0.20b | 16.25 ± 0.14d | 14.44 ± 1.93a | 4.47 ± 0.16d | 105.40 ± 2.10b | 3.17 ± 0.00a |
RFN-2 | 73.73 ± 0.41b | 5.30 ± 0.23c | 18.43 ± 0.50c | 16.15 ± 0.12d | 0.00 ± 0.00b | 4.52 ± 0.29d | 103.66 ± 3.83b | 2.32 ± 0.17c |
RFN-3 | 69.13 ± 0.11e | 5.83 ± 0.06b | 21.18 ± 0.23a | 20.99 ± 0.21a | 0.00 ± 0.00b | 4.77 ± 0.08cd | 98.09 ± 4.85bc | 2.67 ± 0.09b |
RFN-4 | 72.77 ± 0.29c | 5.99 ± 0.11ab | 20.73 ± 0.30a | 17.43 ± 0.18c | 0.00 ± 0.00b | 4.89 ± 0.17c | 97.21 ± 6.83bc | 2.44 ± 0.05c |
RFN-5 | 69.92 ± 0.43d | 6.19 ± 0.22a | 21.11 ± 0.41a | 20.28 ± 0.22b | 0.00 ± 0.00b | 5.25 ± 0.28b | 94.28 ± 0.16c | 2.61 ± 0.10b |
Sample | Ha (N) | Ad (N) | Sp (mm) | Ch (N·mm) | Re | SF (N) | BS (N) |
---|---|---|---|---|---|---|---|
WFN | 75.96 ± 0.87e | −0.97 ± 0.09a | 0.97 ± 0.02a | 51.27 ± 1.98b | 0.38 ± 0.03a | 2.18 ± 0.03bc | 21.24 ± 0.23d |
RFN-1 | 87.88 ± 0.54d | −2.35 ± 0.18d | 0.93 ± 0.02a | 62.79 ± 2.84a | 0.32 ± 0.01b | 2.78 ± 0.03a | 20.18 ± 0.18e |
RFN-2 | 88.21 ± 0.66d | −1.87 ± 0.12c | 0.95 ± 0.03a | 62.10 ± 4.69a | 0.40 ± 0.02a | 2.21 ± 0.03b | 23.35 ± 0.42c |
RFN-3 | 89.24 ± 0.48c | −1.46 ± 0.06b | 0.96 ± 0.02a | 61.89 ± 2.58a | 0.39 ± 0.02a | 2.20 ± 0.03b | 23.82 ± 0.36c |
RFN-4 | 91.24 ± 0.26b | −1.15 ± 0.02a | 0.97 ± 0.01a | 61.34 ± 0.22a | 0.41 ± 0.03a | 2.10 ± 0.04c | 26.38 ± 0.28b |
RFN-5 | 93.65 ± 0.72a | −1.14 ± 0.09a | 0.97 ± 0.03a | 57.09 ± 3.66b | 0.38 ± 0.02a | 1.82 ± 0.02d | 28.83 ± 0.31a |
Sample | To (°C) | Tp (°C) | Tc (°C) | ΔH (J/g) |
---|---|---|---|---|
WFN | 59.05 ± 0.01a | 66.40 ± 0.00a | 75.43 ± 0.12a | 2.14 ± 0.01a |
RFN-1 | 55.43 ± 0.10d | 67.40 ± 0.00a | 73.58 ± 0.01b | 1.95 ± 0.04b |
RFN-2 | 55.31 ± 0.06e | 66.79 ± 0.00a | 72.27 ± 0.22c | 1.72 ± 0.02c |
RFN-3 | 57.76 ± 0.01c | 67.92 ± 0.00a | 71.51 ± 0.01d | 1.37 ± 0.01d |
RFN-4 | 57.70 ± 0.04c | 67.31 ± 0.01a | 68.39 ± 0.26e | 1.14 ± 0.01e |
RFN-5 | 58.54 ± 0.03b | 66.67 ± 0.00a | 67.21 ± 0.02f | 0.99 ± 0.01f |
Sample | GA (×104 μm2) | GPA (%) | GJ | JD (×10−3) | TGL (×103 μm) | GE (×102) | La (×10−2) |
---|---|---|---|---|---|---|---|
WFN | 11.13 ± 0.58a | 64.41 ± 2.06a | 665.5 ± 52.60b | 5.9 ± 0.08b | 11.85 ± 0.12b | 1.60 ± 0.21c | 1.68 ± 0.16e |
RFN-1 | 7.75 ± 0.87d | 44.84 ± 1.15d | 482.5 ± 9.80c | 4.4 ± 0.22c | 9.51 ± 0.09d | 3.28 ± 0.24a | 7.76 ± 0.21a |
RFN-2 | 7.97 ± 0.21d | 46.10 ± 0.46d | 514.8 ± 36.89c | 4.6 ± 0.15c | 9.67 ± 0.05d | 3.16 ± 0.19a | 6.79 ± 0.27b |
RFN-3 | 9.23 ± 0.34c | 53.39 ± 1.93c | 645.1 ± 18.92b | 5.8 ± 0.28b | 11.04 ± 0.38c | 2.70 ± 0.35b | 5.73 ± 0.48c |
RFN-4 | 10.03 ± 0.45b | 58.02 ± 0.87b | 628.7 ± 10.09b | 5.61 ± 0.25bc | 11.33 ± 0.09c | 1.91 ± 0.22c | 2.32 ± 0.24d |
RFN-5 | 10.91 ± 0.89a | 63.09 ± 0.85a | 847.2 ± 50.20a | 7.6 ± 0.17a | 12.89 ± 0.28a | 1.42 ± 0.18d | 1.49 ± 0.13e |
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Liu, H.; Duan, J.; Zhu, J.; Liu, X. Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles. Foods 2023, 12, 1074. https://doi.org/10.3390/foods12051074
Liu H, Duan J, Zhu J, Liu X. Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles. Foods. 2023; 12(5):1074. https://doi.org/10.3390/foods12051074
Chicago/Turabian StyleLiu, Haibo, Jiaojiao Duan, Jing Zhu, and Xiong Liu. 2023. "Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles" Foods 12, no. 5: 1074. https://doi.org/10.3390/foods12051074