Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat

Abstract

Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.

Keywords

• Tartary buckwheat
• frozen
• extrude noodles
• cooking quality
• water distribution
• starch retrogradation