Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that les...

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Bibliographic Details
Main Authors: Rui Liu, Guang Yang, Jiamin Guo, Tao Wu, Wenjie Sui, Min Zhang
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Black garlic
rye flour
noodle
cooking quality
Online Access:http://dx.doi.org/10.1080/19476337.2018.1515792
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spelling doaj-c1268486b1d14fc3a7640e74f85c916f2020-11-25T01:11:58ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-011611102110810.1080/19476337.2018.15157921515792Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodlesRui Liu0Guang Yang1Jiamin Guo2Tao Wu3Wenjie Sui4Min Zhang5Tianjin University of Science & TechnologyTianjin University of Science & TechnologyTianjin University of Science & TechnologyTianjin University of Science & TechnologyTianjin University of Science & TechnologyTianjin University of Science & TechnologyThe aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that less than 5.0% BGP addition did not affect the sensory properties of rye flour noodles. However, considering color, cooking quality, microstructure and textural properties, noodles fortified 2.0% or 3.0% were the most acceptable products among all prepared noodle samples. Therefore, black garlic can be used as a rich source of varieties of active compounds, i.e. natural antioxidants and dietary fiber, to reinforce new functional noodle products.http://dx.doi.org/10.1080/19476337.2018.1515792Black garlicrye flournoodlecooking quality
collection DOAJ
language English
format Article
sources DOAJ
author Rui Liu
Guang Yang
Jiamin Guo
Tao Wu
Wenjie Sui
Min Zhang
spellingShingle Rui Liu
Guang Yang
Jiamin Guo
Tao Wu
Wenjie Sui
Min Zhang
Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles
CyTA - Journal of Food
Black garlic
rye flour
noodle
cooking quality
author_facet Rui Liu
Guang Yang
Jiamin Guo
Tao Wu
Wenjie Sui
Min Zhang
author_sort Rui Liu
title Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles
title_short Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles
title_full Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles
title_fullStr Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles
title_full_unstemmed Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles
title_sort effects of incorporation of black garlic on rheological, textural and sensory properties of rye (secale cereale l.) flour noodles
publisher Taylor & Francis Group
series CyTA - Journal of Food
issn 1947-6337
1947-6345
publishDate 2018-01-01
description The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that less than 5.0% BGP addition did not affect the sensory properties of rye flour noodles. However, considering color, cooking quality, microstructure and textural properties, noodles fortified 2.0% or 3.0% were the most acceptable products among all prepared noodle samples. Therefore, black garlic can be used as a rich source of varieties of active compounds, i.e. natural antioxidants and dietary fiber, to reinforce new functional noodle products.
topic Black garlic
rye flour
noodle
cooking quality
url http://dx.doi.org/10.1080/19476337.2018.1515792
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