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

Turn off MathJax

Article Contents

Abstract

References

Supplements

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.

Citation:

PDF (1400 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (41)

References

[1]	CHITRAKAR B, ZHANG M, ADHIKARI B. Asparagus ( Asparagus officinalis):Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts[J]. Trends in Food Science & Technology,2019,93:1−11.
[2]	TRUONG T Q, NGUYEN T T, CHO J Y, et al. Effect of processing treatments on the phytochemical composition of asparagus ( Asparagus officinalis L.) juice[J]. LWT,2022,169:113948. doi: 10.1016/j.lwt.2022.113948
[3]	陈贝莉. 绿芦笋保鲜及胆固醇护绿机理研究[D]. 杭州:浙江工商大学, 2015. [CHEN Beili. Study on preservation of postharvest green asparagus and green-maitaining mechanism of cholesterol treatment[D]. Hangzhou:Zhejiang Gongshang University, 2015.] CHEN Beili. Study on preservation of postharvest green asparagus and green-maitaining mechanism of cholesterol treatment[D]. Hangzhou: Zhejiang Gongshang University, 2015.
[4]	杨晓春, 黎重阳, 张玲玲, 等. 响应面法优化绿芦笋罐头的生产工艺[J]. 食品研究与开发,2023,44(8):82−88. [YANG Xiaochun, LI Zhongyang, ZHANG Lingling, et al. Processing technology optimization of canned green asparagus by response surface method[J]. Food Research and Development,2023,44(8):82−88.] YANG Xiaochun, LI Zhongyang, ZHANG Lingling, et al. Processing technology optimization of canned green asparagus by response surface method[J]. Food Research and Development, 2023, 44（8）: 82−88.
[5]	丁立孝, 胡晓文, 丁振. 芦笋保健酒工艺研究与开发[J]. 食品研究与开发,2010,31(7):82−84. [DING Lixiao, HU Xiaowen, DING Zhen. Research and development of the asparagus health wine technology[J]. Food Research and Development,2010,31(7):82−84.] DING Lixiao, HU Xiaowen, DING Zhen. Research and development of the asparagus health wine technology[J]. Food Research and Development, 2010, 31（7）: 82−84.
[6]	马忠明. 芦笋醋饮料的研制及其降血脂实验研究[J]. 食品科技,2009,34(7):51−54. [MA Zhongming. Preparation of asparagus vinegar beverage and its reducing blood lipid function[J]. Food Science and Technology,2009,34(7):51−54.] MA Zhongming. Preparation of asparagus vinegar beverage and its reducing blood lipid function[J]. Food Science and Technology, 2009, 34（7）: 51−54.
[7]	蔡广霞, 陈季旺, 王元凤, 等. 芦笋叶速溶茶微波辅助浸提工艺研究[J]. 食品科学,2010,31(16):1−5. [CAI Guangxia, CHEN Jiwang, WANG Yuanfeng, et al. Optimization of microwave-assisted extraction of Asparagus officinalis leaves to provide a flavonoids-enriched infusion for instant tea production[J]. Food Science,2010,31(16):1−5.] CAI Guangxia, CHEN Jiwang, WANG Yuanfeng, et al. Optimization of microwave-assisted extraction of Asparagus officinalis leaves to provide a flavonoids-enriched infusion for instant tea production[J]. Food Science, 2010, 31（16）: 1−5.
[8]	陈学红, 秦卫东, 马利华, 等. 不同制汁工艺对绿芦笋汁理化成分和抗氧化活性的影响[J]. 食品工业科技,2012,33(13):224−227. [CHEN Xuehong, QIN Weidong, MA Lihua, et al. Effect of different extracting juice technologies on physicochemical characteristics and antioxidant activity of green asparagus juice[J]. Science and Technology of Food Industry,2012,33(13):224−227.] CHEN Xuehong, QIN Weidong, MA Lihua, et al. Effect of different extracting juice technologies on physicochemical characteristics and antioxidant activity of green asparagus juice[J]. Science and Technology of Food Industry, 2012, 33（13）: 224−227.
[9]	陈蓬凤, 梅新, 黄师荣, 等. 不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较[J]. 现代食品科技,2021,37(3):132−138. [CHEN Pengfeng, MEI Xin, HUANG Shirong, et al. Comparison of the total phenolics, total flavonoids and antioxidant activities in potato tips of different varieties[J]. Modern Food Science and Technology,2021,37(3):132−138.] CHEN Pengfeng, MEI Xin, HUANG Shirong, et al. Comparison of the total phenolics, total flavonoids and antioxidant activities in potato tips of different varieties[J]. Modern Food Science and Technology, 2021, 37（3）: 132−138.
[10]	窦勇博. 白芦笋下脚料多糖提取、结构表征及其应用研究[D]. 济南:齐鲁工业大学, 2020. [DOU Yongbo. Study on extraction, structural characterization and application of polysaccharides from white asparagus processing waste[D]. Jinan:Qilu University of Technology, 2020.] DOU Yongbo. Study on extraction, structural characterization and application of polysaccharides from white asparagus processing waste[D]. Jinan: Qilu University of Technology, 2020.
[11]	王崇队, 张明, 马超, 等. 蒸汽爆破对绿芦笋废弃物膳食纤维改性的研究[J]. 中国果菜,2020,40(2):28−34. [WANG Chongdui, ZHANG Ming, MA Chao, et al. Study on modification of dietary fiber from green asparagus waste by steam blasting[J]. China Fruit & Vegetable,2020,40(2):28−34.] WANG Chongdui, ZHANG Ming, MA Chao, et al. Study on modification of dietary fiber from green asparagus waste by steam blasting[J]. China Fruit & Vegetable, 2020, 40（2）: 28−34.
[12]	彭买姣, 惠华英, 肖嫩群, 等. 芦笋对高脂饮食小鼠肠道内容物细菌多样性的影响[J]. 核农学报,2019,33(11):2229−2236. [PENG Maijiao, HUI Huaying, XIAO Nenqun, et al. Influence of asparagus on bacterial diversity of intestinal contents in high-fat diet mice[J]. Journal of Nuclear Agricultural Sciences,2019,33(11):2229−2236.] doi: 10.11869/j.issn.100-8551.2019.11.2229 PENG Maijiao, HUI Huaying, XIAO Nenqun, et al. Influence of asparagus on bacterial diversity of intestinal contents in high-fat diet mice[J]. Journal of Nuclear Agricultural Sciences, 2019, 33（11）: 2229−2236. doi: 10.11869/j.issn.100-8551.2019.11.2229
[13]	随子房. 芦笋汁改善记忆和调节肠道菌群的研究[D]. 无锡:江南大学, 2017. [SUI Zifang. A study on improving the memory and regulating intestinal flora by asparagus juice[D]. Wuxi:Jiangnan University, 2017.] SUI Zifang. A study on improving the memory and regulating intestinal flora by asparagus juice[D]. Wuxi: Jiangnan University, 2017.
[14]	季宇彬, 汲晨锋. 芦笋多糖对肿瘤小鼠红细胞离子通道活性的影响[J]. 中国食品学报,2014,14(7):27−31. [JI Yubin, JI Chenfeng. Effect of asparagus polysaccharide on erythrocyte ion channel in tumor model mice[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(7):27−31.] JI Yubin, JI Chenfeng. Effect of asparagus polysaccharide on erythrocyte ion channel in tumor model mice[J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14（7）: 27−31.
[15]	钟慧球, 张丽, 黄云祥, 等. 速溶芦笋粉营养成分分析及改善人体睡眠作用的研究[J]. 食品工业科技,2012,33(23):367−370. [ZHONG Huiqiu, ZHANG Li, HUANG Yunxiang, et al. Analysis of nutritional components in instant powder of asparagus and the effects on sleeping disorder[J]. Science and Technology of Food Industry,2012,33(23):367−370.] ZHONG Huiqiu, ZHANG Li, HUANG Yunxiang, et al. Analysis of nutritional components in instant powder of asparagus and the effects on sleeping disorder[J]. Science and Technology of Food Industry, 2012, 33（23）: 367−370.
[16]	白玉婷. 添加芦笋和热处理的苦荞对面团及面条品质的影响[D]. 成都:成都大学, 2022. [BAI Yuting. Effects of asparagus and heat treated tartary buckwheat on the quality of dough and noodles[D]. Chengdu:Chengdu University, 2022.] BAI Yuting. Effects of asparagus and heat treated tartary buckwheat on the quality of dough and noodles[D]. Chengdu: Chengdu University, 2022.
[17]	周驰. 芦笋粉加工关键技术及应用研究[D]. 泰安:山东农业大学, 2015. [ZHOU Chi. Key processing technology and application of asparagus powder[D]. Taian:Shandong Agricultural University, 2015.] ZHOU Chi. Key processing technology and application of asparagus powder[D]. Taian: Shandong Agricultural University, 2015.
[18]	赵时珊, 李少斌, 施建斌, 等. 不同护色方式对芦笋粉物化特性的影响[J]. 食品与发酵工业,2023,49(9):283−290. [ZHAO Shishan, LI Shaobin, SHI Jianbin, et al. Effects of different color protection methods on physicochemical properties of asparagus powder[J]. Food and Fermentation Industries,2023,49(9):283−290.] ZHAO Shishan, LI Shaobin, SHI Jianbin, et al. Effects of different color protection methods on physicochemical properties of asparagus powder[J]. Food and Fermentation Industries, 2023, 49（9）: 283−290.
[19]	张明皓, 贾鑫, 闫文佳, 等. 小麦阿拉伯木聚糖对鲜湿面条品质的影响[J]. 中国食品学报,2022,22(2):233−240. [ZHANG Minghao, JIA Xin, YAN Wenjia, et al. Effects of wheat bran arabinoxylan on the properties of fresh wet noodles[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(2):233−240.] ZHANG Minghao, JIA Xin, YAN Wenjia, et al. Effects of wheat bran arabinoxylan on the properties of fresh wet noodles[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22（2）: 233−240.
[20]	LIU Y, LIU X, WAN L, et al. Study on the quality characteristics of hot-dry noodles by microbial polysaccharides[J]. Food Research International,2023,163:112200. doi: 10.1016/j.foodres.2022.112200
[21]	施建斌, 隋勇, 蔡沙, 等. 荞麦面条配方优化及其体外消化特性[J]. 食品研究与开发,2023,44(10):153−161. [SHI Jianbin, SUI Yong, CAI Sha, et al. Optimization of buckwheat noodle formula and its starch digestibility in vitro[J]. Food Research and Development,2023,44(10):153−161.] SHI Jianbin, SUI Yong, CAI Sha, et al. Optimization of buckwheat noodle formula and its starch digestibility in vitro[J]. Food Research and Development, 2023, 44（10）: 153−161.
[22]	方勇, 王红盼, 杨文建, 等. 金针菇复配发芽糙米挤压膨化工艺及产品品质特性[J]. 中国农业科学,2016,49(4):727−738. [FANG Yong, WANG Hongpan, YANG Wenjian, et al. Extrusion process of germinated brown rice compounded of Flammulina velutipes and extrudant quality properties[J]. Scientia Agricultura Sinica,2016,49(4):727−738.] FANG Yong, WANG Hongpan, YANG Wenjian, et al. Extrusion process of germinated brown rice compounded of Flammulina velutipes and extrudant quality properties[J]. Scientia Agricultura Sinica, 2016, 49（4）: 727−738.
[23]	蔡茜茜, 陈旭, 陈选, 等. 超微绿茶粉对面条品质特性的影响及绿茶面条配方优化[J]. 食品与机械,2021,37(9):179−185. [CAI Qianqian, CHEN Xu, CHEN Xuan, et al. Effects of ultra-fine green tea powder on noodle quality and optimization of green tea noodle formula[J]. Food & Machinery,2021,37(9):179−185.] CAI Qianqian, CHEN Xu, CHEN Xuan, et al. Effects of ultra-fine green tea powder on noodle quality and optimization of green tea noodle formula[J]. Food & Machinery, 2021, 37（9）: 179−185.
[24]	JIA F, MA Z, WANG X, et al. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism[J]. Food Chemistry,2019,298:125081.
[25]	HAN C, MA M, ZHANG H, et al. Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system[J]. Food Chemistry,2020,308:125676.
[26]	BAE I Y, OH I K, JUNG D S, et al. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami[J]. International Journal of Biological Macromolecules,2019,125:668−673. doi: 10.1016/j.ijbiomac.2018.12.027
[27]	JEON S, BAIK B K, KWEON M. Solvent retention capacity application to assess soft wheat flour quality for making white-salted noodles[J]. Cereal Chemistry,2019,96(3):497−507. doi: 10.1002/cche.10150
[28]	KONG F, LI Y, XUE D, et al. Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran[J]. Frontiers in Nutrition,2022,9:1068785.
[29]	李月, 张笑莹, 王永霞, 等. 沙棘黑全麦生鲜面的配方优化及品质评价[J]. 粮食与油脂,2022,35(1):96−101. [LI Yue, ZHANG Xiaoying, WANG Yongxia, et al. Formula optimization and quality evaluation of seabuckthorn black whole wheat fresh noodles[J]. Grain & Oil,2022,35(1):96−101.] LI Yue, ZHANG Xiaoying, WANG Yongxia, et al. Formula optimization and quality evaluation of seabuckthorn black whole wheat fresh noodles[J]. Grain & Oil, 2022, 35（1）: 96−101.
[30]	周小理, 马思佳, 朱思怡, 等. 苦荞-小麦混合粉面团特性及其鲜湿面条的研制[J]. 现代食品科技,2021,37(8):168−175. [ZHOU Xiaoli, MA Sijia, ZHU Siyi, et al. Characteristics of tartary buckwheat flour dough and development of fresh and wet noodles[J]. Modern Food Science and Technology,2021,37(8):168−175.] ZHOU Xiaoli, MA Sijia, ZHU Siyi, et al. Characteristics of tartary buckwheat flour dough and development of fresh and wet noodles[J]. Modern Food Science and Technology, 2021, 37（8）: 168−175.
[31]	葛珍珍, 张圆圆, 李盈, 等. 魔芋葡甘聚糖对面条质构及微观结构的影响[J]. 粮食与油脂,2021,34(9):67−72. [GE Zhenzhen, ZHANG Yuanyuan, LI Ying, et al. Effect of konjac glucomannan on the texture and microstructure of noodles[J]. Cereals & Oils,2021,34(9):67−72.] GE Zhenzhen, ZHANG Yuanyuan, LI Ying, et al. Effect of konjac glucomannan on the texture and microstructure of noodles[J]. Cereals & Oils, 2021, 34（9）: 67−72.
[32]	赵红倩, 马亚娟, 王文秀, 等. 紫色马铃薯粉及Na₂CO₃对小麦-紫色马铃薯熟面的品质改良[J]. 中国粮油学报,2022,37(8):151−158. [ZHAO Hongqian, MA Yajuan, WANG Wenxiu, et al. Quality improvement of wheat-purple potato cooked noodles by purple potato powder and Na₂CO₃[J]. Journal of the Chinese Cereals and Oils Association,2022,37(8):151−158.] doi: 10.3969/j.issn.1003-0174.2022.08.022 ZHAO Hongqian, MA Yajuan, WANG Wenxiu, et al. Quality improvement of wheat-purple potato cooked noodles by purple potato powder and Na₂CO₃[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37（8）: 151−158. doi: 10.3969/j.issn.1003-0174.2022.08.022
[33]	李玉栋, 李华, 刘鑫慧, 等. 麦麸不溶性膳食纤维对面团及面条品质的影响[J]. 河南工业大学学报(自然科学版),2023,44(4):43−50. [LI Yudong, LI Hua, LIU Xinhui, et al. Effect of insoluble dietary fiber on the quality of dough and noodles[J]. Journal of Henan University of Technology (Natural Science Edition),2023,44(4):43−50.] LI Yudong, LI Hua, LIU Xinhui, et al. Effect of insoluble dietary fiber on the quality of dough and noodles[J]. Journal of Henan University of Technology （Natural Science Edition）, 2023, 44（4）: 43−50.
[34]	徐茹, 杨晓清, 刘晓波, 等. 超声波处理对马铃薯全粉面团网状结构的影响[J]. 中国食品学报,2022,22(10):242−251. [XU Ru, YANG Xiaoqing, LIU Xiaobo, et al. Effect of ultrasonic pretreatment on protein enhanced network structure of potato flour dough[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(10):242−251.] XU Ru, YANG Xiaoqing, LIU Xiaobo, et al. Effect of ultrasonic pretreatment on protein enhanced network structure of potato flour dough[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22（10）: 242−251.
[35]	ZHANG L, GUAN E, YANG Y, et al. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles[J]. Food Chemistry,2021,362:130170. doi: 10.1016/j.foodchem.2021.130170
[36]	LIU C, SONG M, HONG J, et al. Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process[J]. Food Chemistry,2021,342:128365. doi: 10.1016/j.foodchem.2020.128365
[37]	CHEN G, HU R, LI Y. Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten[J]. Food Chemistry:X,2020,5:100075. doi: 10.1016/j.fochx.2019.100075
[38]	郭金英, 贺亿杰, 韩四海, 等. 魔芋葡甘聚糖对冷冻小麦面团面筋蛋白结构和功能特性的影响[J]. 食品科学,2019,40(24):33−39. [GUO Jinying, HE Yijie, HAN Sihai, et al. Effects of konjac glucomannan on the structural and functional properties of gluten in frozen wheat dough[J]. Food Science,2019,40(24):33−39.] doi: 10.7506/spkx1002-6603-20181225-294 GUO Jinying, HE Yijie, HAN Sihai, et al. Effects of konjac glucomannan on the structural and functional properties of gluten in frozen wheat dough[J]. Food Science, 2019, 40（24）: 33−39. doi: 10.7506/spkx1002-6603-20181225-294
[39]	WANG M, ZHAO Z, NIU M, et al. Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase[J]. LWT,2020,133:109894. doi: 10.1016/j.lwt.2020.109894
[40]	王庆卫, 刘启玲. 藜麦粉对面条品质以及体外消化特性的影响[J]. 粮食与油脂,2021,34(1):31−34. [WANG Qingwei, LIU Qiling. Effects of quinoa powder on noodle quality and in vitro digestion characteristics[J]. Cereals & Oils,2021,34(1):31−34.] doi: 10.3969/j.issn.1008-9578.2021.01.010 WANG Qingwei, LIU Qiling. Effects of quinoa powder on noodle quality and in vitro digestion characteristics[J]. Cereals & Oils, 2021, 34（1）: 31−34. doi: 10.3969/j.issn.1008-9578.2021.01.010
[41]	BAE I Y, CHOI A S, LEE H G. Impact of buckwheat flavonoids on in vitro starch[J]. Cereal Chemistry,2016,93(3):299−305. doi: 10.1094/CCHEM-03-15-0047-R