Effect of vacuum extrusion on the quality and function of coarse cereal noodles

Authors

YAN Mei-jiao, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China ；College of Life Sciences, Shanxi University, Taiyuan, Shanxi 030006 ,China
LI Yun-long, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China
LI Hong-mei, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China
YI Xin, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China
SUN Yuan-lin, College of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China
ZHAO Lin, Institute of Agro-Products Processing Science and Technology, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan, Shanxi 030031 , China

Abstract

In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that of wheat flour noodles (P＜0.05), and the antioxidant properties were superior. The starch digestibility of coarse cereal noodles was lower than that of the noodles with wheat flour, which was more suitable for people with abnormal sugar metabolism.

Publication Date

5-28-2020

First Page

187

Last Page

193

DOI

10.13652/j.issn.1003-5788.2020.05.035

Recommended Citation

Mei-jiao, YAN; Yun-long, LI; Hong-mei, LI; Xin, YI; Yuan-lin, SUN; and Lin, ZHAO (2020) "Effect of vacuum extrusion on the quality and function of coarse cereal noodles," Food and Machinery: Vol. 36: Iss. 5, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.05.035
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/35

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