Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Mixed Flour Dough and Fv-SDF Micro-Fermented Dried Noodles
2.2. Differential Scanning Calorimeter Analysis
2.3. Rapid Analysis of Viscosity
2.4. Determination of Farinograph Properties
2.5. Determination of the Dynamic Rheology Properties
2.6. Apparent Color Detection of Dried Noodles
2.7. Determination of the Best Cooking Time for Dried Noodles
2.8. Determination of the Cooking Characteristics of Dried Noodles
2.9. Determination of Sensory Evaluation of Dried Noodles
2.10. Determination of Flavor Compounds of Dried Noodles
2.11. Data Analysis
3. Results and Discussion
3.1. Effect of Fv-SDF Addition on Thermodynamic Properties of Wheat Starch
3.2. Effect of Fv-SDF Addition on Pasting Properties of Wheat Starch
3.3. Effect of Fv-SDF Addition on Farinograph Properties of Mix Powder
3.4. Effect of Fv-SDF Addition on Dynamic Rheological Properties of Dough
3.5. Effect of Fv-SDF Addition on Apparent Color of Dried Noodles
3.6. Effect of Fv-SDF Addition on the Cooking Quality of Dried Noodles
3.7. Comparative Analysis of Volatile Flavor Compounds in Dried Noodles
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fv-SDF Addition/% | Initial Gelatinization Temperature T0/°C | Peak Temperature Tp/°C | Terminating Gelatinization Temperature Tc/°C | Gelatinization Enthalpy/(ΔH, W/g) |
---|---|---|---|---|
0 | 56.32 ± 0.23 d | 63.65 ± 0.16 e | 69.40 ± 0.35 d | 1.80 ± 0.45 b |
5.0 | 59.58 ± 0.16 c | 65.38 ± 0.23 d | 71.60 ± 0.95 c | 2.14 ± 0.43 a |
7.5 | 59.89 ± 0.08 c | 65.89 ± 0.20 c | 72.02 ± 1.10 c | 2.29 ± 0.21 a |
10.0 | 60.81 ± 0.33 b | 66.56 ± 0.47 b | 73.47 ± 1.85 a | 2.30 ± 0.29 a |
12.5 | 61.06 ± 0.42 b | 66.66 ± 0.16 b | 72.17 ± 0.33 bc | 2.29 ± 0.14 a |
15.0 | 61.55 ± 0.79 a | 67.12 ± 0.23 a | 73.26 ± 0.72 ab | 2.22 ± 0.16 a |
Fv-SDF Addition/% | Peak Viscosity/cp | Trough Viscosity/cp | Breakdown Value/cp | Final Viscosity/cp | Setback Value/cp | Peak Time/min | Pasting Temperature/°C |
---|---|---|---|---|---|---|---|
0 | 2015.0 ± 14.24 a | 1069.5 ± 23.54 a | 945.5 ± 7.78 a | 2250.0 ± 50.91 a | 1180.5 ± 47.38 a | 5.8 ± 0.14 a | 64.8 ± 1.87 e |
5.0 | 1962.5 ± 47.38 ab | 1168.5 ± 30.41 a | 809.0 ± 4.24 b | 2237.0 ± 74.95 a | 1106.0 ± 8.49 b | 6.1 ± 0.86 a | 69.3 ± 1.00 d |
7.5 | 1876.0 ± 82.02 b | 1031.5 ± 30.81 a | 844.5 ± 48.79 b | 1972.0 ± 38.10 ab | 940.5 ± 87.28 c | 5.9 ± 0.37 a | 76.9 ± 0.47 c |
10.0 | 1595.0 ± 46.67 c | 845.0 ± 52.33 b | 750.0 ± 5.66 c | 1706.0 ± 25.06 b | 861.0 ± 52.74 cd | 5.8 ± 0.10 a | 86.2 ± 1.34 b |
12.5 | 1481.0 ± 24.04 c | 850.0 ± 53.74 b | 631.0 ± 5.66 d | 1689.5 ± 42.43 b | 839.0 ± 11.31 d | 6.0 ± 0.10 a | 88.0 ± 1.23 a |
15.0 | 1488.0 ± 48.08 c | 799.5 ± 12.02 b | 688.5 ± 12.02 d | 1669.5 ± 27.58 b | 870.0 ± 15.56 cd | 5.9 ± 0.04 a | 87.6 ± 0.53 ab |
Fv-SDF Addition/% | Consistency/ FU | Water Absorption (Adjust 500 FU/%) | Dough Development Time/min | Stability Time/min | Weakening Degree (Firs 10 min/FU) | Weakening Degree (ICC/after Reaching the Maximum 12 min) | Flour Quality Index/mm |
---|---|---|---|---|---|---|---|
0 | 491.3 ± 3.18 a | 62.2 ± 1.52 a | 3.2 ± 0.14 c | 2.8 ± 0.39 d | 93.5 ± 6.36 ab | 126.5 ± 7.78 a | 48.0 ± 1.41 e |
5.0 | 505.0 ± 5.66 a | 55.1 ± 1.38 b | 3.5 ± 0.25 bc | 3.3 ± 0.25 d | 109.3 ± 16.62 a | 137.5 ± 14.85 a | 52.3 ± 1.77 de |
7.5 | 507.8 ± 15.20 a | 51.8 ± 0.74 c | 3.7 ± 0.04 bc | 3.8 ± 0.42 cd | 92.0 ± 12.73 ab | 120.3 ± 16.62 ab | 57.0 ± 1.41 d |
10.0 | 497.5 ± 0.71 a | 49.2 ± 0.07 d | 4.5 ± 0.39 ab | 4.7 ± 0.53 bc | 78.8 ± 6.01 bc | 111.8 ± 7.42 abc | 66.5 ± 0.71 c |
12.5 | 490.0 ± 12.73 a | 46.6 ± 0.12 e | 4.9 ± 0.21 a | 5.5 ± 0.71 ab | 59.5 ± 7.78 cd | 97.3 ± 10.96 bc | 75.75 ± 5.30 b |
15.0 | 500.0 ± 7.07 a | 44.5 ± 0.85 e | 5.6 ± 0.88 a | 6.7 ± 0.57 a | 43.5 ± 4.95 d | 88.0 ± 2.83 c | 88.0 ± 4.24 a |
Fv-SDF Addition/% | L* | a* | b* |
---|---|---|---|
100.0 (Fv-SDFpowder) | 38.21 ± 7.75 f | 12.75 ± 0.40 a | 27.88 ± 3.92 a |
0 | 88.25 ± 1.47 a | 0.19 ± 0.05 e | 9.89 ± 0.34 d |
5.0 | 64.32 ± 0.86 b | 5.51 ± 0.41 d | 13.61 ± 0.78 c |
7.5 | 58.34 ± 1.51 c | 6.56 ± 0.78 c | 13.74 ± 0.39 c |
10.0 | 52.25 ± 0.65 d | 8.92 ± 0.56 b | 17.18 ± 0.98 b |
12.5 | 47.80 ± 1.04 e | 9.53 ± 0.38 b | 17.23 ± 0.48 b |
15.0 | 46.84 ± 0.67 e | 9.56 ± 0.22 b | 17.52 ± 0.79 b |
Name | CAS | Rt [s] | Molecular | Odor Description | |
---|---|---|---|---|---|
Alcohols | 1-octene-3-ol | C3391864 | 867.68 | C8H16O | Mushroom aroma |
1-hexanol-M | C111273 | 713.00 | C6H14O | Fresh, fruity, alcohol, | |
1-hexanol-D | C111273 | 712.41 | C6H14O | Fresh, fruity, alcohol, | |
1-Pentanol-M | C71410 | 533.20 | C5H12O | balm | |
1-Pentanol-D | C71410 | 532.28 | C5H12O | balm | |
1-butanol, 3-methyl-M | C123513 | 457.43 | C5H12O | Whisky, banana fruit | |
1-butanol, 3-methyl-D | C123513 | 456.99 | C5H12O | Whisky, banana fruit | |
1-pentene-3-ol | C616251 | 388.08 | C5H10O | Ethereal, green, tropical fruit | |
1-butanol-M | C71363 | 369.98 | C4H10O | Red wine taste | |
1-butanol-D | C71363 | 369.04 | C4H10O | Red wine taste | |
1-propanol, 2-methyl-M | C78831 | 311.92 | C4H10O | Fresh, wine, leather | |
1-propanol, 2-methyl-D | C78831 | 310.98 | C4H10O | Fresh, wine, leather | |
1-propanol-M | C71238 | 260.59 | C3H8O | Alcohol, pungent odor | |
1-propanol-D | C71238 | 259.72 | C3H8O | Alcohol, pungent odor | |
Ethyl alcohol | C64175 | 191.40 | C2H6O | toasty | |
2-fluoro-uranyl alcohol | C98000 | 1358.68 | C5H6O2 | toasty | |
1-octanol-M | C124130 | 609.80 | C8H16O | Aldehyde, waxy, fruity, fat | |
1-octanol-D | C124130 | 609.23 | C8H16O | Aldehyde, waxy, fruity, fat | |
2-Pentanol | C6032297 | 339.50 | C5H12O | Fusel oil, fragrant | |
2-butanol | C78922 | 228.99 | C4H10O | fruity | |
Aldehyde | Benzaldehyde -M | C100527 | 957.31 | C7H6O | Bitter almond, cherry and nut notes |
Benzaldehyde D | C100527 | 957.31 | C7H6O | Bitter almond, cherry and nut notes | |
(E)-2-octenal -M | C2548870 | 809.46 | C8H14O | Fresh cucumber, fat, green fragrance | |
(E)-2-octenal-D 1-nonaldehyde-D | C2548870 | 807.91 | C8H14O | Fresh cucumber, fat, green fragrance | |
1-nonanal-M | C124196 | 759.05 | C9H18O | Rose, citrus, etc | |
1-nonaldehyde-D | C124196 | 759.05 | C9H18O | Rose, citrus, etc | |
(E)-2-heptenaldehyde-M | C18829555 | 660.72 | C7H12O | Green fragrant vegetables, fresh, fat | |
(E)-2-heptenaldehyd-D | C18829555 | 662.94 | C7H12O | Green fragrant vegetables, fresh, fat | |
(E)-2-hexene-1-aldehyde-M | C6728263 | 476.27 | C6H10O | Green fragrant vegetables, fresh, fat | |
(E)-2-hexene-1-aldehyde-D | C6728263 | 476.27 | C6H10O | Green fragrant vegetables, fresh, fat | |
3-methyl-2-butenal | C107868 | 447.79 | C5H8O | fruity | |
Heptaldehyde -M | C111717 | 424.13 | C7H14O | Fresh, fat, green and fruity | |
Heptyl aldehyde D | C111717 | 425.00 | C7H14O | Fresh, aldehyde, fat, green, | |
1-hexaldehyde-M | C66251 | 302.95 | C6H12O | Fresh, green, fat, | |
1-hexaldehyde-D | C66251 | 302.16 | C6H12O | Fresh, green, fat, | |
(E)-2-butenal | C123739 | 267.24 | C4H6O | null | |
n-valeraldehyde | C110623 | 221.23 | C5H10O | Grass smell, taste exciting | |
Propanal-M | C123386 | 134.93 | C3H6O | Pungent smell, grass smell | |
Propional-D | C123386 | 135.47 | C3H6O | Pungent smell, grass smell | |
3-methylbutyraldehyde | C590863 | 182.31 | C5H10O | Chocolate, fat | |
(E, E)-2, 4-octanedienal | C30361285 | 1256.70 | C8H12O | Fat, green, pear, melon | |
2-furfural-M | C98011 | 878.87 | C5H4O2 | Sweet, wood, toast | |
2-furfural-D | C98011 | 879.98 | C5H4O2 | Sweetness, wood, bread | |
Ketone | 2-methyl-2-heptene-6-one | C110930 | 683.56 | C8H14O | Citrus, fruity, keto |
1-hydroxy-2-acetone-M | C116096 | 628.11 | C3H6O2 | Pungent smell, caramel taste | |
1-hydroxy-2-acetone-D | C116096 | 628.57 | C3H6O2 | Pungent smell, caramel taste | |
3-hydroxy-2-butanone-M | C513860 | 599.09 | C4H8O2 | Buttery, creamy | |
2-butanone, 3-hydroxy-D | C513860 | 599.09 | C4H8O2 | Buttery, creamy | |
2-heptanone | C110430 | 411.30 | C7H14O | Pear, banana like fruit | |
2-butanone-M | C78933 | 176.41 | C4H8O | Fruity, camphor aromas | |
2-butanone-D | C78933 | 177.48 | C4H8O | Fruity, camphor aromas | |
2-acetone | C67641 | 144.05 | C3H6O | Fresh, apple, pear | |
Esters | Hexyl propionate | C2445763 | 671.85 | C9H18O2 | Sweet fruity smell, soil fragrance |
Butyl acetate | C123864 | 287.17 | C6H12O2 | fruity | |
Ethyl acetate -M | C141786 | 169.26 | C4H8O2 | Fresh, fruity, sweet | |
Ethyl acetate -D | C141786 | 169.08 | C4H8O2 | Fresh, fruity, sweet |
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Wang, W.; Yang, S.; Wang, L.; Hou, F.; Song, S.; Wang, Y.; Gong, Z.; Jia, F. Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties. Foods 2024, 13, 2764. https://doi.org/10.3390/foods13172764
Wang W, Yang S, Wang L, Hou F, Song S, Wang Y, Gong Z, Jia F. Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties. Foods. 2024; 13(17):2764. https://doi.org/10.3390/foods13172764
Chicago/Turabian StyleWang, Wenliang, Shuang Yang, Lihong Wang, Furong Hou, Shasha Song, Yansheng Wang, Zhiqing Gong, and Fengjuan Jia. 2024. "Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties" Foods 13, no. 17: 2764. https://doi.org/10.3390/foods13172764