Effects of Asparagus Powder Addition on Dough and Noodles Properties

SHI Jianbin; SUI Yong; XIONG Tian; CAI Sha; FAN Chuanhui; CHEN Xueling; WANG Hongqi; MEI Xin

doi:10.13386/j.issn1002-0306.2023050050

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 62-69. > DOI: 10.13386/j.issn1002-0306.2023050050

SHI Jianbin, SUI Yong, XIONG Tian, et al. Effects of Asparagus Powder Addition on Dough and Noodles Properties[J]. Science and Technology of Food Industry, 2024, 45(5): 62−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050050.

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Effects of Asparagus Powder Addition on Dough and Noodles Properties

1.
Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences/Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
2.
Macheng Wangji Hongfa Asparagus Professional Cooperative, Macheng 438300, China

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Received Date: May 08, 2023
Available Online: December 27, 2023

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Abstract

Abstract

In order to realize the comprehensive utilization of asparagus and its by-products, asparagus was dried to prepare asparagus powder and used for the preparation of noodles. The effects of asparagus powder addition (0~10%) on solvent retention capacity (SRC) of mixed powder, water absorption rate, formation time, stability time, weakening degree, retrogradation value of dough, cooking time, water absorption rate, breaking rate, loss rate after cooking, shear force, tensile strength, protein secondary structure and starch digestibility of noodles were systematically studied. It was found that as the amount of asparagus powder added increased, the SRC of the mixed powder increased. Distilled water, sucrose, sodium carbonate, and lactic acid SRC were 79.30%, 111.92%, 99.07%, and 94.34%, respectively, when the amount of asparagus powder added was 10%. The weakening degree C1-C2 value of the dough increased with the increase of asparagus powder addition, reaching a maximum of 799.33 mN·m at 10%, while the retrogradation value C5-C4 decreased with the increase of asparagus powder addition, reaching a minimum of 1060.33 mN·m at 10%. There was no significant difference (P>0.05) in the breaking rate, water absorption rate, and loss rate after cooking of noodles during cooking as the amount of asparagus powder added increased. However, cooking time, tensile strength, tensile distance, and shear force showed a decreasing trend. As the amount of asparagus powder added increased, the sulfhydryl content in noodles gradually increased, and the disulfide bond gradually decreased, reaching 8.37 and 0.59 μmol/g at a 10% addition, respectively. When adding 8%~10% asparagus powder, the glycemic index significantly decreased (P<0.05), but it still belonged to high GI foods. According to the effects of adding asparagus on dough properties, noodle cooking characteristics, texture characteristics and starch digestion characteristics, the quality of the noodles was acceptable when adding 6% asparagus powder. This study will provide important theoretical basis for the comprehensive utilization of asparagus by-products, and also provide ideas for the development of high fiber and high activity nutrient noodles.
- asparagus powder,
- noodles,
- cooking properties,
- texture properties,
- starch digestion

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References

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