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

CyTA - Journal of Food

Rui Liu¹  Guang Yang¹  Jiamin Guo¹  Min Zhang¹  Wenjie Sui¹  Tao Wu¹ 

[1] Tianjin University of Science & Technology;

关键词: Black garlic;    rye flour;    noodle;    cooking quality;   

DOI  :  10.1080/19476337.2018.1515792

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown