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Home > Archive>Volume 38, Issue 9, 2019 >60-66. DOI:10.3969/j.issn.1673-1689.2019.09.008
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Effects of Incorporation of Oat on Storage Stability of Semi-Dried Noodles
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    Abstract:

    The text added different percentage of oats into semi-dried noodles.Our study focused on measuring its total plate count\free fat acids and textural property.and the effect of incorporation of oats on storage stability of semi-dried noodles. The results showed that the total plate count and free fat acids of oat semi-dried noodles increased during storage. With the increased percentage of oats（10%，30%，50%，70% and 100%），the total plate count of semi-dried noodles decreased significantly（P＜0.05） and initial free fatty acids increased significantly（P＜0.05）. Compared with the control group，the shelf life was prolonged by 29.4% with 50% oat percentage. The textural property showed that hardness and chewiness decreased obviously（P＜0.05） with higher oat percentage than 30%. The free fatty acids and total plate count of oat kernels decreased by 44.9% and 82.5% respectively after vacuum microwave treatment. Compared with the control group，the free fatty acids and total plate count of semi-dried noodles with 50% oat flour decreased significantly（P＜0.05）. The total plate count decreased by 0.23 lg CFU/g and free fatty acids decreased by 57.7%. The hardness and chewiness increased significantly（P＜0.01），which indicated that treatment improved the storage stability of oat semi-dried noodles.

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XU Dan, GUO Xiaona, ZHU Kexue. Effects of Incorporation of Oat on Storage Stability of Semi-Dried Noodles[J]. Journal of Food Science and Biotechnology,2019,38(9):60-66.

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