Abstract
In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.
Highlights
Chlorine dioxide is recognized by the Food and Agriculture Organization of the United Nations (FAO) as a highly effective and safe chemical disinfectant used for food preservation
The effects of gaseous chlorine dioxide treatment on microorganism, physicochemical properties of CDBF and the quality of CDBN were evaluated in this study
It was found that chlorine dioxide treatment reduced the microorganisms and the total flavonoids content but caused increases of lightness and farinograph properties of the mixed buckwheat flour
Summary
Buckwheat is a kind of small coarse pseudocereal that belongs to the family Polygonaceae, which contains common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum (L.) Gaertn). It is known as both medicine and food. Buckwheat is rich in resistant starch, dietary fiber, vitamins and minerals, which can prevent colon cancer, diabetes and obesity [1]. The Tartary buckwheat has more Vitamin B, crude fiber, minerals and flavonoids than those in common buckwheat [3], so it has received considerable attention as a functional food material in the food industry
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