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Article: Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
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TitleEvaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
 
AuthorsZhu, F1
Cai, YZ1
Corke, H1
 
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
 
CitationFood Chemistry, 2010, v. 118 n. 3, p. 663-669 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.05.041
 
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.
 
ISSN0308-8146
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.05.041
 
ISI Accession Number IDWOS:000270492800027
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).

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorZhu, F
 
dc.contributor.authorCai, YZ
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-12-23T08:45:40Z
 
dc.date.available2010-12-23T08:45:40Z
 
dc.date.issued2010
 
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.
 
dc.description.natureLink_to_subscribed_fulltext
 
dc.identifier.citationFood Chemistry, 2010, v. 118 n. 3, p. 663-669 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.05.041
 
dc.identifier.citeulike4735199
 
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2009.05.041
 
dc.identifier.eissn1873-7072
 
dc.identifier.epage669
 
dc.identifier.hkuros178498
 
dc.identifier.isiWOS:000270492800027
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).

 
dc.identifier.issn0308-8146
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
dc.identifier.issue3
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-69349087561
 
dc.identifier.spage663
 
dc.identifier.urihttp://hdl.handle.net/10722/130022
 
dc.identifier.volume118
 
dc.languageeng
 
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
 
dc.publisher.placeNetherlands
 
dc.relation.ispartofFood Chemistry
 
dc.relation.referencesReferences in Scopus
 
dc.subjectAmaranthus betacyanin pigments
 
dc.subjectAsian salted noodles
 
dc.subjectColour
 
dc.subjectPasting
 
dc.subjectTexture
 
dc.titleEvaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong