Abstract
Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
Highlights
Oak (Quercus spp.) is one of the most species-rich tree groups that comprise more than 500 species plus several hybrids distributed throughout temperate and tropical regions [1].Nut fruits produced by oaks, i.e., acorns, have been extensively studied and confirmed the great biotechnological potential for pharmaceutics, biomaterials, biofuel production as well as food processing [2,3,4]
These results showed that partial replacement of wheat flour with acorn flour could speed up the denaturation speed of the protein network and the gelatinization speed of starch
The addition of acorn flour significantly decreased the water absorption compared with the control noodle, which corroborates the view that the longer the optimum cooking time, the greater the water absorption rate [34]
Summary
Oak (Quercus spp.) is one of the most species-rich tree groups that comprise more than 500 species plus several hybrids distributed throughout temperate and tropical regions [1]. Combining the good processing performance of wheat flour with the nutrition function of acorn flour, the development of acorn staple foods, and the formation of new product types are beneficial to the development of both acorn and flour industries. Acorn flour in making gluten-free foods has been extensively studied, there are no studies conducted over combining acorn flour with wheat flour to produce Chinese noodles In this context, the work aimed to assess acorn flour’s making performance, in vitro digestibility, and sensory properties as a partial substitution for wheat flour in noodle making and explore the relationship between dough characteristics and noodle properties. The results would provide insights for developing functional acorn staple food industry with high profitability and promote global sustainability
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