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Article: Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

TitleEvaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
Authors
KeywordsAmaranthus betacyanin pigments
Asian salted noodles
Colour
Pasting
Texture
Issue Date2010
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2010, v. 118 n. 3, p. 663-669 How to Cite?
AbstractThe effect of betacyanin pigments from Amaranthus tricolor on the functional properties and colour of wheat flour in relation to the quality of Asian salted noodles was studied. Addition of Amaranthus pigments significantly decreased the viscosity of wheat flour pastes as well as hardness and adhesiveness of the gels. Low levels of Amaranthus pigments (0.1% and 0.5%) imparted a more pink shade to flour gels, dried raw noodles, and cooked noodles, whereas higher levels (1.0% and 2.0%) gave a more red shade with decreased brightness. Pigment addition at low levels had no significant effect on the cooking and textural properties of noodles, whereas high level (2.0%) did have a significant influence. Several RVA and textural parameters of wheat flour pastes and gels were highly correlated to quality of cooked noodles and may be used in predicting actual noodle quality in the presence of Amaranthus pigments. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/130022
ISSN
2014 Impact Factor: 3.391
2014 SCImago Journal Rankings: 1.420
ISI Accession Number ID
Funding AgencyGrant Number
The University of Hong Kong Seed200811159062
Hong Kong RGC-GRF760308
Funding Information:

This work was supported by The University of Hong Kong Seed Funding for Basic Research (200811159062) and Hong Kong RGC-GRF Grant (760308).

References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-12-23T08:45:40Z-
dc.date.available2010-12-23T08:45:40Z-
dc.date.issued2010en_HK
dc.identifier.citationFood Chemistry, 2010, v. 118 n. 3, p. 663-669en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/130022-
dc.description.abstractThe effect of betacyanin pigments from Amaranthus tricolor on the functional properties and colour of wheat flour in relation to the quality of Asian salted noodles was studied. Addition of Amaranthus pigments significantly decreased the viscosity of wheat flour pastes as well as hardness and adhesiveness of the gels. Low levels of Amaranthus pigments (0.1% and 0.5%) imparted a more pink shade to flour gels, dried raw noodles, and cooked noodles, whereas higher levels (1.0% and 2.0%) gave a more red shade with decreased brightness. Pigment addition at low levels had no significant effect on the cooking and textural properties of noodles, whereas high level (2.0%) did have a significant influence. Several RVA and textural parameters of wheat flour pastes and gels were highly correlated to quality of cooked noodles and may be used in predicting actual noodle quality in the presence of Amaranthus pigments. © 2009 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectAmaranthus betacyanin pigmentsen_HK
dc.subjectAsian salted noodlesen_HK
dc.subjectColouren_HK
dc.subjectPastingen_HK
dc.subjectTextureen_HK
dc.titleEvaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigmentsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=118&issue=3&spage=663&epage=669&date=2010&atitle=Evaluation+of+Asian+salted+noodles+in+the+presence+of+Amaranthus+betacyanin+pigments+-
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.05.041en_HK
dc.identifier.scopuseid_2-s2.0-69349087561en_HK
dc.identifier.hkuros178498en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-69349087561&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume118en_HK
dc.identifier.issue3en_HK
dc.identifier.spage663en_HK
dc.identifier.epage669en_HK
dc.identifier.eissn1873-7072-
dc.identifier.isiWOS:000270492800027-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZhu, F=35306203800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.citeulike4735199-

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