Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles.

Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang

Food chemistry 2022 Apr 16

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In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flour to prepare the EWBN. Hydrogen bonds formed between MD and buckwheat starch molecules and the crystallinity of EWBN decreased as determined by FT-IR and X-ray diffraction, which indicated plasticization effects of MD on buckwheat starch. The content of tightly bound water first increased and then decreased with the increasing amount of MD and the cooking time of EWBM decreased from 5.4 to 3.1 min due to the hydration effects of MD. The cooking loss first decreased and then increased, and showed a minimum value of 9.22% when adding 1 wt% of MD. For texture properties, the hardness, stickiness, chewiness and elongation at break of EWBN first increased and then decreased with the addition of MD, and all reached the maximum value at 3 wt% of MD. These findings showed the potential of adding MD, especially at the appropriate concentration, for improving structure and cooking quality of EWBN. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang. Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles. Food chemistry. 2022 Apr 16;374:131613