Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker |
| |
| Affiliation: | 1. Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain;2. Centro de Química Orgánica “Lora Tamayo” (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain;3. Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina;1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA;2. Tate & Lyle Ingredients Americas LLC, Hoffman Estates, IL, 60192, USA |
| |
| Abstract: | The effect of hypochlorite oxidation on the Brabendar pasting properties of field pea starch and the suitability of native and oxidized starch for noodle making by extrusion cooking were investigated. Field pea starch was oxidized with sodium hypochlorite at a level of active chlorine ranging from 0.89 to 3.28% (starch db). The degree of oxidation was determined and expressed in terms of percentage of carboxyl and carbonyl groups, which ranged from 0.02 to 0.38% and 0.06 to 0.19%, respectively. Starch recovery and peak viscosity, hot paste viscosity, cool paste viscosity, and setback of oxidized starches decreased with increasing degree of oxidation. The cooking quality attributes of noodles prepared from native field pea starches were acceptable but were negatively influenced by hypochlorite oxidation. Substitution of potato starch (40%, db) for field pea starch yielded more glossy noodles with better cooking quality. It was also observed that Brabendar pasting properties had high correlations with noodle quality characteristics. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
