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首页> 外文期刊>International journal of food science & technology >Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality
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Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality

机译：分离的亚麻籽粘液作为非淀粉多糖对面条品质的影响

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摘要

Physicochemical, cooking quality and sensory characteristics of noodles enriched by extracted flaxseed mucilage were evaluated. Noodles were prepared with replacement wheat flour with different mucilage concentrations and drying at different temperatures. Generally, physicochemical and noodle quality characteristics improved with adding flaxseed mucilage compared to control sample. The correlation between optimum cooking time with mucilage concentrations and drying temperatures established by nonlinear regression. The obtained data of cooking yield, swelling index, cooking loss and nitrogen loss were analysed using the two-dimension response surface method. The mucilage concentration of 3% and drying temperature ranging between 68.2 and 70 ℃ were the best condition to prepare the noodle with high cooking quality compared to the control sample. The received scores from sensory evaluation showed that replacement of wheat flour by flaxseed mucilage improved the texture and overall acceptability of prepared noodle.
机译：评价了提取的亚麻籽粘液丰富的面条的理化，烹饪质量和感官特性。用不同粘胶浓度的替代小麦粉制备面条，并在不同温度下干燥。通常，与对照样品相比，添加亚麻籽粘液可改善理化和面条品质特性。最佳烹饪时间与粘液浓度和通过非线性回归建立的干燥温度之间的相关性。使用二维响应面法对得到的蒸煮产量，溶胀指数，蒸煮损失和氮损失数据进行了分析。与对照样品相比，粘液浓度为3％，干燥温度在68.2至70℃之间是制备高烹饪质量面条的最佳条件。感官评估得到的分数表明，用亚麻籽粘胶代替小麦粉可以改善面条的质地和总体可接受性。

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