Preparation of Quick-frozen Cooked Ramen Based on Talmi and Its Hypoglycemic and Hypolipidemic Activities

Abstract

The effects of different proportion of talmi flour added into whole wheat flour on the rheological properties and texture tensile properties of dough were studied, so as the optimal addition amount of talmi flour was determined. Based on the comprehensive evaluation of sensory characteristics and cooking loss rate as indexes, the optimal blending process of talmi quick-frozen cooked ramen was determined by single factor and orthogonal experiment; drosophila type 2 diabetes mellitus model induced by high glucose and high lipid was established in experimental animals, the effects of talmi quick-frozen cooked ramen on glucose and lipid metabolism of drosophila melanogaster model were analyzed with the contents of total protein, triglyceride and trehalose as the indexes. The results showed that the optimal addition amount of talmi flour was 15%, and the toughness of dough was the best and the elasticity was the maximum. The optimal processing formula of quick-frozen cooked talmi ramen was as follows: 40 ℃ temperature, 20 min standing time, 3 min blending time and 54% water, under these conditions, the comprehensive score was 80.14, the sensory score of talmi quick-frozen cooked ramen was 89 and the cooking loss rate was 0.398; talmi quick-frozen cooked ramen could significantly reduce the contents of triglyceride and trehalose of Drosophila type II diabetes mellitus model induced by high sugar and high fat(P<0.05), indicating that talmi quick-frozen cooked ramen had the effect of assistant hypolycemic and lipid lowering.

Keywords

• talmi quick-frozen cooked ramen
• optimum addition amount
• optimization of flour blending process
• drosophila melanogaster type 2 diabetes mellitus model
• hypoglycemic and lipid-lowering effects