Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles

Ruhui Xia; Meixia Fu; Zhenjiong Wang; Weiwei Cheng; Di Wu; Xiaozhi Tang; Peiqiang Yang

doi:10.1016/j.foodchem.2023.136856

Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles

Food Chem. 2023 Dec 15:429:136856. doi: 10.1016/j.foodchem.2023.136856. Epub 2023 Jul 13.

Authors

Ruhui Xia¹, Meixia Fu¹, Zhenjiong Wang¹, Weiwei Cheng¹, Di Wu², Xiaozhi Tang³, Peiqiang Yang⁴

Affiliations

¹ College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
² College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: diwu@nufe.edu.cn.
³ College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: warmtxz@nufe.edu.cn.
⁴ Suzhou Niumag Analytical Instrument Corporation, Suzhou 215151, China.

PMID: 37459711
DOI: 10.1016/j.foodchem.2023.136856

Abstract

The effects of frozen storage (-18 °C, 180 days) on the quality of frozen whole buckwheat extruded noodles (FWBEN) were investigated. The water content of FWBEN decreased, while the reheating time, water absorption, and dry consumption rate increased with prolonged storage time. Cooking loss increased from 3.20% to 4.31%. Texture analysis indicated that the hardness initially increased, then decreased. Microstructure results showed that the starch gel structure was damaged to a certain extent after storage for a longer period of time, whereas the porous structure became non-uniform with the appearance of cracks. The relative crystallinity gradually increased, and the freezable water content decreased with prolonged storage. These results demonstrated that FWBEN quality was affected by starch retrogradation and ice recrystallization. In general, FWBEN quality was relatively stable during 180 days of frozen storage at -18 °C.

Keywords: Buckwheat; Frozen extruded noodle; Frozen storage; Quality characteristics.

MeSH terms

Cold Temperature
Fagopyrum* / chemistry
Flour
Food Storage*
Starch / chemistry
Water / chemistry

Substances

Starch
Water