Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Han Hu; Xiang-Yu Zhou; Ya-Shu Wang; Yu-xin Zhang; Wen-Hua Zhou; Lin Zhang

Food Chemistry: X (Jun 2023)

Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Han Hu,
Xiang-Yu Zhou,
Ya-Shu Wang,
Yu-xin Zhang,
Wen-Hua Zhou,
Lin Zhang

Affiliations

Han Hu: Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, PR China
Xiang-Yu Zhou: Faculty of Medical Science, Division of Medicine, University College London, WC1E 6BT, The United Kingdom
Ya-Shu Wang: Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, PR China
Yu-xin Zhang: Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, PR China
Wen-Hua Zhou: Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, PR China
Lin Zhang: Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, PR China; Corresponding author at: Hunan Key Laboratory of Processed Food For Special Medical Purpose, National Engineering Laboratory for Rice and Byproduct Deep Processing, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, PR China.

Journal volume & issue: Vol. 18
p. 100672

Abstract

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The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66 μm), the adverse effects of the addition of PSPF on the quality of noodles were reduced. The smaller particle size of PSPF was beneficial for the secondary structure orderliness and the tighter microstructure of PSP noodles. The diffusion of anthocyanins in noodles to the soup during cooking could be fitted well with Fick's second law, and diffusion coefficients were in the range of 8.3248–14.0893 × 10-9 m2/s. The noodles with 15% 66 μm PSPF showed the best cooking properties, the highest sensory score, the highest anthocyanin retention ability and a compact and orderly microstructure. Thus, they could be considered as noodles rich in anthocyanins for commercial application.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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