Effects of green vegetable on nitrate and nitrite content and qualities of noodles

Brassica chinensis (BC), which was chosen as a typical green vegetable, was cooked with noodles to investigate its effects on nitrate and nitrite content and qualities of noodles. And the correlationship between different qualities of noodles were analyzed. The results showed that adding BC significantly increased the content of nitrate and nitrite in noodles and affected the qualities of noodles in different degrees. Low temperature storage significantly reduced the nitrite content of noodles. Microorganisms in sealed storage consumed O-2 and released CO2 through respiration, which regulated the activities of nitrate and nitrite reductase, and promoted the conversion of nitrate to nitrite. The addition of BC significantly increased the water absorption and cooking loss of noodles. Meanwhile, more stable protein secondary structure was formed. Correlation analysis showed that hardness was negatively correlated with water absorption and percentage of starch gelatinization. Chewiness was positively related to hardness and gumminess. This study provided a theoretical basis for the safe consumption and storage of noodles cooked with vegetables.

Automated summary

This study investigated the effects of cooking Brassica chinensis with noodles on nitrate and nitrite content and qualities of noodles. The results showed that adding Brassica chinensis significantly increased the content of nitrate and nitrite in noodles and affected the qualities of noodles. Low temperature storage reduced the nitrite content of noodles.