Article: Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
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- Publisher Website: 10.1016/j.foodchem.2009.05.041
- Scopus: eid_2-s2.0-69349087561
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| Title | Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments |
|---|---|
| Authors | Zhu, F1 Cai, YZ1 Corke, H1 |
| Keywords | Amaranthus betacyanin pigments Asian salted noodles Colour Pasting Texture |
| Issue Date | 2010 |
| Publisher | Elsevier 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?] DOI: http://dx.doi.org/10.1016/j.foodchem.2009.05.041 |
| Abstract | The 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. |
| ISSN | 0308-8146 2011 Impact Factor: 3.655 2011 SCImago Journal Rankings: 0.137 |
| DOI | http://dx.doi.org/10.1016/j.foodchem.2009.05.041 |
| References | References in Scopus |
| Grants | Screening and evaluation of novel acrylamide-reduced ingredients for development of healthy bakery products |
| dc.contributor.author | Zhu, F | ||||||
|---|---|---|---|---|---|---|---|
| dc.contributor.author | Cai, YZ | ||||||
| dc.contributor.author | Corke, H | ||||||
| dc.date.accessioned | 2010-12-23T08:45:40Z | ||||||
| dc.date.available | 2010-12-23T08:45:40Z | ||||||
| dc.date.issued | 2010 | ||||||
| dc.description.abstract | The 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.grant | Screening and evaluation of novel acrylamide-reduced ingredients for development of healthy bakery products | ||||||
| dc.description.grantcode | 99840 | ||||||
| dc.description.nature | Link_to_subscribed_fulltext | ||||||
| dc.identifier.citation | Food 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.citeulike | 4735199 | ||||||
| dc.identifier.doi | http://dx.doi.org/10.1016/j.foodchem.2009.05.041 | ||||||
| dc.identifier.epage | 669 | ||||||
| dc.identifier.hkuros | 178498 | ||||||
| dc.identifier.isi | WOS:000270492800027
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.issn | 0308-8146 2011 Impact Factor: 3.655 2011 SCImago Journal Rankings: 0.137 | ||||||
| dc.identifier.issue | 3 | ||||||
| dc.identifier.openurl | | ||||||
| dc.identifier.scopus | eid_2-s2.0-69349087561 | ||||||
| dc.identifier.spage | 663 | ||||||
| dc.identifier.uri | http://hdl.handle.net/10722/130022 | ||||||
| dc.identifier.volume | 118 | ||||||
| dc.language | eng | ||||||
| dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | ||||||
| dc.publisher.place | Netherlands | ||||||
| dc.relation.ispartof | Food Chemistry | ||||||
| dc.relation.references | References in Scopus | ||||||
| dc.subject | Amaranthus betacyanin pigments | ||||||
| dc.subject | Asian salted noodles | ||||||
| dc.subject | Colour | ||||||
| dc.subject | Pasting | ||||||
| dc.subject | Texture | ||||||
| dc.title | Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments | ||||||
| dc.type | Article |
Author Affiliations
- The University of Hong Kong