Effect of Auricularia auricula Polysaccharide on the Quality Improvement of Fresh Wet Whole Wheat Noodles

Abstract

To solve the quality problems of whole wheat fresh wet noodles (WWN) such as easy breakage and rough texture when steamed, the Auricularia auricula polysaccharide (Aap) were prepared by using hot water extraction, and the effects of Aap on the quality of cooking, texture stretching and sensory characteristics of WWN were investigated in this paper. The results showed that compared with the blank control group, the cooking breakage rate of WWN with Aap was significantly reduced, and the texture and sensory quality were significantly improved. In particular, the breakage rate of WWN with 1% Aap decreased by 28.3% and the cooking loss decreased by 19.9% compared with the blank control group. Meanwhile, the relative crystallinity of wheat starch in WWN with 1% Aap decreased by 23.7% and the wheat starch swelling potential increased significantly (P<0.05) compared with WWN. In addition, the hardness of WWN with 1% Aap decreased by 15.6% and the elasticity increased by 48.1% compared with WWN, which obtained the highest overall score of 87.48 in the sensory evaluation. Therefore, the addition of 1% Aap was able to improve the cooking quality, textural characteristics and sensory quality of WWN. This study would provide a theoretical basis for whole wheat product quality improvement technology.

Keywords

• auricularia auricula polysaccharide
• whole wheat fresh wet noodles
• cooking quality
• textural stretching characteristics
• sensory characteristics