Study On The Preparation And Quality Of Cyperus Esculentus Noodles

Cyperus esculentus is rich in starch,fat,soluble sugar,protein,dietary fiber,vitamin C,vitamin E,phosphorus,iron,potassium and other nutrients.In recent years,cyperus esculentus,as a strategic oil crop resource,has developed rapidly in China,but there are few research reports on cyperus esculentus in the field of food processing.As one of the three main staple foods in our country,noodles are relatively simple in type and nutritional value.In recent years,mixed-grain noodles have gradually attracted the attention of researchers,consumers and related companies.In this study,sesame bean flour was mixed with wheat flour to explore the influence of the quality of mixed flour noodles.First,the effects of different types of cyperus esculentus flour and the amount of addition on the quality of noodles were studied;second,the effects of modifiers and processing techniques on the quality of defatted cyperus esculentus flour noodles were studied;third,defatted cyperus esculentus flour and wheat flour were used as examples.The main raw materials are used to prepare low-GI noodles,and the influence of the ratio of raw and auxiliary materials on the GI index is studied.The results of the study are as follows:(1)The effect of adding different treatments and different addition ratios of cyperus esculentus flour on wheat noodles' quality was investigated.Different proportions(0%,5%,10%,15%,20% and 30%)of whole cyperus esculentus flour,defatted cyperus esculentus flour,extruded puffed whole cyperus esculentus flour and extruded defatted cyperus esculentus flour were added to wheat flour to make noodles.The noodles were analyzed for the cooking qualities,texture characteristics and colour difference.The results showed that the noodle breaking rate and loss rate with the addition of the four types of cyperus esculentus flour showed a decreasing trend,while the coefficient of water absorption and inflation rate illustrated increasing trends.All four types of cyperus esculentus flour had adverse effects on the tensile properties of noodles.The increase of defatted cyperus esculentus flour led to an increasing trend in the noodles' ductility.In contrast,the other three types of cyperus esculentus flour led to an increase and a decrease in the noodles' ductility.The chewiness of the noodles kept decreasing with the rise of full-fat cyperus esculentus flour,the chewiness of the noodles increased and then reduced with the other three types of cyperus esculentus flour.All four types of cyperus esculentus flour made the noodles weaker.All four types of cyperus esculentus flour caused a continuous decreasing trend in the noodles' L*value,while the value a* showed a continuously increasing trend.(2)Adding different types and different content of improver has different effects on the quality of defatted cyperus esculentus mixed flour noodles.When the amount of salt added was continuously increased,the malleability,chewiness,loss rate and comprehensive score of noodles all increased first and then decreased.When the addition amount of gluten ? 3 g,it has little effect on the ductility,chewiness,loss rate and comprehensive score of the noodles;when the addition amount of gluten ? 3 g,the ductility and comprehensive score of the noodles decrease,and the chewiness of the noodles is reduced.The loss rate increased.The malleability,breakage rate,loss rate and comprehensive score of noodles all decreased first and then increased with the continuous increase of soybean defatted protein content.When the amount of xanthan gum was continuously increased,the malleability,chewiness and comprehensive score of noodles showed an upward trend.Carrageenan has an obvious positive effect on the malleability and comprehensive score of defatted cyperus esculentus noodles.When the water content continues to increase,the chewiness of the noodles continues to decrease,the loss rate and the rate of broken noodles first decrease and then increase,and the ductility and comprehensive scores first increase and then decrease.As the waking time of the noodles continues to increase,the rate of noodle breakage first decreases and then rises,while the trend of other indicators is opposite.When the waking temperature of the noodles continues to increase,the ductility,loss rate and overall score of the noodles increase first and then decrease.The cooking quality of the noodles prepared by the spiral stirring method is better than that of the needle stirring method.(3)Using defatted cyperus esculentus flour and wheat flour as the main raw materials,adding different amounts of gluten,oat bran,soy protein isolate,corn starch,inulin,etc.,respectively,to prepare low GI noodles through uniform experimental design.The results showed that when the formula was 70.0 g wheat flour,30.0 g defatted cyperus esculentus flour,2.0 g gluten,19.0 g oat bran,4.5 g soy protein isolate,6.0 g corn starch,and 4.0 g inulin,the lowest GI value was 53.11.