Effect of different starch acetates on the quality characteristics of frozen cooked noodles

Abstract

Abstract The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze‐thaw stability, and crystalline morphology analyzed by XRD (p < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross‐linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT‐IR) revealed that FCN with the addition of CAS had low decrement in α‐helix and β‐sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure.

Keywords

• frozen cooked noodle
• physicochemical properties
• starch acetate
• textural property