Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Nutrient Composition Analysis
2.3. Gelatinization Properties
2.4. Extrusion Process
2.5. Radical Expansion Rate (RER) and Oil Absorption Rate (OAR)
2.6. Texture Profile Analysis (TPA)
2.7. X-ray Diffraction Pattern (XRD)
2.8. Low Field Nuclear Magnetic Resonance (LF-NMR)
2.9. Scanning Electron Microscope (SEM)
2.10. Sensory Evaluation
2.11. Statistical Analysis
3. Results and Discussion
3.1. Nutrient Composition Analysis
3.2. Gelatinization Properties
3.3. Extruded Materials
3.4. Radial Expansion Rate (RER) and Oil Absorption Rate (OAR)
3.5. Texture Profile Analysis (TPA)
3.6. X-ray Diffraction Pattern (XRD)
3.7. Low Field Nuclear Magnetic Resonance (LF-NMR)
3.8. Scanning Electron Microscope (SEM)
3.9. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Component | Crude Protein | Crude Fat | Crude Fiber | Water | Total Sugars | Total Ash | Starch |
---|---|---|---|---|---|---|---|
LEP | 21.2 ± 1.56 a | 2.9 ± 0.22 a | 7.5 ± 0.68 a | 8.6 ± 0.81 a | 52 ± 5.72 | 4.9 ± 0.53 a | No measured |
Wheat flour | 9.5 ± 0.95 b | 1.5 ± 0.11 b | 2.1 ± 0.19 b | 10.5 ± 0.98 a | No measured | 1.2 ± 0.23 b | 68 ± 5.23 |
Samples a | Viscosity (cP) | ||||
---|---|---|---|---|---|
Peak | Trough | Final | Breakdown | Setback | |
0% | 454 ± 8.12 a | 285 ± 7.84 a | 666 ± 9.52 a | 169 ± 6.71 a | 381 ± 8.42 a |
3.3% | 345 ± 7.63 b | 215 ± 9.02 b | 520 ± 6.81 b | 130 ± 7.23 b | 305 ± 9.07 b |
6.6% | 301 ± 6.68 c | 201 ± 8.61 c | 493 ± 7.95 c | 100 ± 9.86 c | 292 ± 7.41 c |
10% | 295 ± 9.17 d | 196 ± 6.73 d | 476 ± 8.69 d | 99 ± 5.41 c | 280 ± 7.80 d |
13.3% | 292 ± 5.93 e | 193 ± 5.89 e | 449 ± 9.36 e | 99 ± 7.04 c | 256 ± 8.53 e |
16.6% | 270 ± 9.16 f | 173 ± 8.05 f | 388 ± 6.82 f | 97 ± 9.36 d | 215 ± 5.94 f |
20% | 251 ± 7.44 g | 155 ± 9.08 g | 366 ± 8.97 g | 96 ± 6.63 d | 211 ± 6.58 g |
Samples | RER | OAR (%) |
---|---|---|
0% | 1.131 ± 0.0173 d | 5.124 ± 1.2003 f |
3.3% | 1.189 ± 0.0507 c | 5.291 ± 0.9346 f |
6.6% | 1.264 ± 0.0287 b | 5.673 ± 0.7577 e |
10% | 1.388 ± 0.0289 a | 12.436 ± 0.6744 d |
13.3% | 1.128 ± 0.0326 d | 13.917 ± 1.1726 c |
16.6% | 0.974 ± 0.0533 e | 14.156 ± 1.4752 b |
20% | 0.833 ± 0.0243 f | 14.852 ± 1.0925 a |
Samples | Hardness (g) | Chewiness | Springiness |
---|---|---|---|
0% | 1148.898 ± 32.32 f | 1010.393 ± 56.28 g | 1.055 ± 0.028 a |
3.3% | 1293.307 ± 24.45 e | 1182.01 ± 49.01 f | 0.942 ± 0.011 b |
6.6% | 1488.048 ± 45.38 d | 1266.978 ± 61.31 e | 0.845 ± 0.014 c |
10% | 1661.984 ± 26.71 c | 1366.23 ± 53.27 d | 0.799 ± 0.026 d |
13.3% | 2055.741 ± 33.9 b | 1400.88 ± 42.12 c | 0.739 ± 0.021 e |
16.6% | 2163.826 ± 45.38 a | 1565.4 ± 47.35 a | 0.702 ± 0.017 f |
20% | 2055.492 ± 54.59 b | 1499.233 ± 32.81 b | 0.612 ± 0.031 g |
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Xie, S.; Li, H.; Li, N.; Liu, Z.; Xu, D.; Hu, L.; Mo, H. Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks. Foods 2023, 12, 1755. https://doi.org/10.3390/foods12091755
Xie S, Li H, Li N, Liu Z, Xu D, Hu L, Mo H. Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks. Foods. 2023; 12(9):1755. https://doi.org/10.3390/foods12091755
Chicago/Turabian StyleXie, Suya, Hongbo Li, Na Li, Zhenbin Liu, Dan Xu, Liangbin Hu, and Haizhen Mo. 2023. "Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks" Foods 12, no. 9: 1755. https://doi.org/10.3390/foods12091755