Study On Preparation And Storage Characteristics Of Fresh Wet Tartary Buckwheat Noodles

In this project,the whole tartary buckwheat flour and core flour with different gelatinization degree were prepared by extrusion,and their physicochemical properties and digestion characteristics were studied.Effect of high gelatinization degree of whole tartary buckwheat flour on the quality of fresh wet tartary buckwheat noodles was studied,and the formula of fresh wet tartary buckwheat noodles was determined.The quality of fresh wet tartary buckwheat noodles was optimized by adding common modifiers(salt,edible alkali,and transglutaminase).On this basis,the effect of Ultraviolet-C light emitting diodes(UVC-LEDs)on the quality and storage characteristics of fresh wet tartary buckwheat noodles was studied.The main conclusions are shown as follows:(1)With the increase of gelatinization degree,the protein and ash contents of tartary buckwheat whole flour and core flour had no significant change,but the contents of total starch,total flavonoids,and dietary fiber decreased,the water absorption index and swelling potential increased significantly,the peak viscosity,valley viscosity,final viscosity,and retrogradation value decreased significantly,In vitro starch digestibility had higher starch digestibility.(2)The water absorption(%),formation time(min)and farinograph index of high gelatinization tartary buckwheat flour(97.65%)were 110.54,11.48 and 109,respectively.When the water content of tartary buckwheat flour and high gelatinization tartary buckwheat flour was 55% and 65%,respectively,the dough had better texture parameters.When the addition of high gelatinization tartary buckwheat flour was 15%,tartary buckwheat whole flour was 65% and high gluten wheat flour was 20%,the moisture distribution of fresh wet tartary buckwheat noodles was uniform,the cooking loss rate was 9.27%,the hardness and chewiness were moderate,and the sensory score was high.(3)Based on single factor and Box-Behnken response surface mothology,the optimum amount of three improvers in the fresh wet tartary buckwheat noodle was as follows: 1.0%salt,0.6% edible alkali,and 0.04% transglutaminase.The sensory score was 84,and the cooking loss rate of fresh wet tartary buckwheat noodles was 8.76%.The results showed that fresh wet tartary buckwheat noodles contained 10.6 g/100 g protein and 6.3 g/100 g dietary fiber,and the eGI value was 67.59.(4)UVC-LEDs could effectively inactivation microorganisms on the surface of fresh wet tartary buckwheat noodles,and had no significant effect on water distribution,pH value,color,cooking characteristics,and texture characteristics of fresh and wet tartary buckwheat noodles.With the extension of storage time,the deterioration of fresh wet tartary buckwheat noodles treated with UVC-LEDs could be effectively inhibited.The storage period of fresh wet tartary buckwheat noodles could be extended to 3 d at 25 ?.