Scholarlink

<p>The aim of this study was to investigate the effect of golden ear mushroom (GEM) powder and large-leaf yellow tea (LYT) powder on physico-mechanical, rheological properties of dough, nutritional content, cooking quality, color, texture, antioxidant capacity, and sensory attributes of dried noodles. Mixolab results showed that the addition of GEM powder increased dough water absorption, while LYT powder improved dough strength and promoted starch gelatinization. Fortified doughs exhibited higher elastic (G՛) and viscous modulus (G՛՛) with lower loss tangent values. Nutritional analysis showed increased insoluble dietary fiber (1.52 to 1.83&#xa0;g/100&#xa0;g) and fat content (1.43 to 2.42&#xa0;g/100&#xa0;g), accompanied by a slight decrease in protein content (10.07 to 8.88&#xa0;g/100&#xa0;g) in fortified noodles. Antioxidant activity (DPPH and ABTS scavenging) was significantly enhanced (<i>p &lt;</i> 0.05) compared with the control group. Cooking quality was affected, with increased water absorption and cooking loss (6.22%-11.48%) in fortified noodles, but xanthan gum addition effectively reduced cooking loss to 7.88% and improved texture by increasing hardness (8689.43&#xa0;g) and chewiness (6368.98&#xa0;g). Color analysis showed reduced lightness (L*) and increased redness (a*) and yellowness (b*) in fortified noodles. GEM and LYT powder reduced sensory qualities of noodles, while xanthan gum improved texture and acceptability. This study provided a valuable theoretical basis for the industrial application of GEM powder and LYT powder and the development of high-quality dried noodles.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Physico-mechanical properties, cooking-induced changes, and antioxidant activity of dried noodles substituted with golden ear mushroom (naematelia aurantialba) and large-leaf yellow tea powder

  • 期刊论文

  • 发表日期：

    2026年3月20日

查看全文
  • Atif Arshad,
  • Tingchen Si,
  • Yanxi Dai,
  • Yue Sun,
  • Xueling Li,
  • Kun Gao,
  • Jin Liang

摘要

The aim of this study was to investigate the effect of golden ear mushroom (GEM) powder and large-leaf yellow tea (LYT) powder on physico-mechanical, rheological properties of dough, nutritional content, cooking quality, color, texture, antioxidant capacity, and sensory attributes of dried noodles. Mixolab results showed that the addition of GEM powder increased dough water absorption, while LYT powder improved dough strength and promoted starch gelatinization. Fortified doughs exhibited higher elastic (G՛) and viscous modulus (G՛՛) with lower loss tangent values. Nutritional analysis showed increased insoluble dietary fiber (1.52 to 1.83 g/100 g) and fat content (1.43 to 2.42 g/100 g), accompanied by a slight decrease in protein content (10.07 to 8.88 g/100 g) in fortified noodles. Antioxidant activity (DPPH and ABTS scavenging) was significantly enhanced (p < 0.05) compared with the control group. Cooking quality was affected, with increased water absorption and cooking loss (6.22%-11.48%) in fortified noodles, but xanthan gum addition effectively reduced cooking loss to 7.88% and improved texture by increasing hardness (8689.43 g) and chewiness (6368.98 g). Color analysis showed reduced lightness (L*) and increased redness (a*) and yellowness (b*) in fortified noodles. GEM and LYT powder reduced sensory qualities of noodles, while xanthan gum improved texture and acceptability. This study provided a valuable theoretical basis for the industrial application of GEM powder and LYT powder and the development of high-quality dried noodles.