Journal
JOURNAL OF CEREAL SCIENCE
Volume 95, Issue -, Pages -Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2020.103055
Keywords
Gaseous ozone; Buckwheat-wheat-gluten composite flour; Microbial and physicochemical properties; Shelf-life extension of fresh buckwheat noodle
Categories
Funding
- National Natural Science Foundation of China [31470093]
- Key Research and Development Programs of Shaanxi Province of China [2018TSCXL-NY-03-02]
- Science and Technology Project of Xi'an City of China [20193046YF034NS034]
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In recent years, the application of gaseous or aqueous ozone in the processing of flour and noodles has been reported. However, little information is available about buckwheat-based (buckwheat-wheat-gluten) composite flour treated with gaseous ozone and fresh noodles made from the flour. This study investigated the microbial count, and physicochemical properties of buckwheat-based composite flour treated with gaseous ozone at 2.4 g h(-1) for 0, 2.5, 7.5 and 15 min and the shelf-life of fresh buckwheat noodles made from ozone-treated buckwheat-based composite flour (OTBF). Gaseous ozone significantly (p < 0.05) reduced the microbial total plate count and increased the CIE L* value, water absorption, development time, and stability time of the OTBF. The peak viscosity, final viscosity, setback, swelling capacity and solubility of the flour were also enhanced by ozone treatment. Scanning electron microscopy showed that ozone treatment facilitated the formation of more clumps and exposure of starch granules in the composite flour. In addition, gaseous ozone treatment at 2.4 g h(-1) for 15 min significantly suppressed microbial growth and reduction of L* value, maintained the overall sensory acceptability during the whole storage period, and the shelf-life of fresh noodles prepared from ozone-treated flour was extended to 96 h.
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