Texture Profile Analysis and Stress Relaxation Characteristics of Protein Fortified SweetPotato Noodles,Journal of Texture Studies

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Texture Profile Analysis and Stress Relaxation Characteristics of Protein Fortified SweetPotato Noodles
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-04-01 , DOI: 10.1111/jtxs.12493
Oseni Kadiri ₁ , Saka O Gbadamosi ₁ , Charles T Akanbi ₁

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The mechanical stress relaxation and textual characteristics of starch noodles supplemented with soybean protein concentrate (SPC) was studied with an Instron ® texture analyser. Noodles strength was observed to increase significantly with increased in SPC concentration from 0-20%. Noodles (ES30) formulated with the esterified starch and 30 % SPC substitution had the highest deformation modulus index, initial break force and maximum break force. The stress relaxation data were well fitted by the Maxwell and Peleg-Normand models though the latter was the most suited. The fitted parameters, F3 and λ1 had a higher sensitivity to changes in its viscoelastic properties when compared to k2 or %SR. A significant correlation was established between the stress relaxation index and textural parameters. The result of this study suggests that starch noodles with enhanced textural and break force characteristics can be formulated with 10 to 20% SPC substitution. This article is protected by copyright. All rights reserved.

中文翻译：

蛋白质强化甘薯面条的质地剖面分析及应力松弛特性

使用 Instron ® 质地分析仪研究了添加大豆浓缩蛋白 (SPC) 的淀粉面条的机械应力松弛和质地特性。观察到面条强度随着 SPC 浓度从 0-20% 的增加而显着增加。用酯化淀粉和 30% SPC 取代配制的面条 (ES30) 具有最高的变形模量指数、初始断裂力和最大断裂力。Maxwell 和 Peleg-Normand 模型拟合了应力松弛数据，尽管后者最适合。与 k2 或 %SR 相比，拟合参数 F3 和 λ1 对其粘弹性的变化具有更高的敏感性。在应力松弛指数和结构参数之间建立了显着的相关性。这项研究的结果表明，可以用 10% 到 20% 的 SPC 替代来配制具有增强的质地和断裂力特性的淀粉面条。本文受版权保护。版权所有。

更新日期：2020-04-01

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