Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles
To explore the effect of lauric acid (LA) on the quality of fresh wet noodles with different salts and its underlying mechanism, this study investigated the effect of LA on the cooking quality and sensory quality of fresh wet noodles with 1% sodium chloride (NaCl) and 0.4% sodium tripolyphosphate (S...
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080240 |
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| author | Jing SUN Fangyi ZHAO Mengyao LÜ Qianqian CHEN Xiao WAN Jing DU Xuedong WANG |
| author_facet | Jing SUN Fangyi ZHAO Mengyao LÜ Qianqian CHEN Xiao WAN Jing DU Xuedong WANG |
| author_sort | Jing SUN |
| collection | DOAJ |
| description | To explore the effect of lauric acid (LA) on the quality of fresh wet noodles with different salts and its underlying mechanism, this study investigated the effect of LA on the cooking quality and sensory quality of fresh wet noodles with 1% sodium chloride (NaCl) and 0.4% sodium tripolyphosphate (STPP), and revealed the mechanism of lauric acid regulation on fresh wet noodles with different salts from the perspective of wheat starch characteristics and structural changes. The results showed that LA reduced the cooking loss and water absorption of fresh wet noodles without salt were reduced by 8.9% and 15.72%, respectively. LA significantly (P<0.05) improved the quality of fresh wet noodles with salts, especially fresh wet noodles with STPP, the water absorption, cooking loss, solubility and swelling potential of fresh wet noodles with LA were reduced by 9.53%, 12.78%, 37.92% and 45.00%, respectively, and the resistant starch (RS) content was increased by 35.72% due to LA incorporation. Electronic tongue analysis showed that the addition of LA had little effect on the flavor of fresh wet noodles with salts. The addition of LA significantly (P<0.05) increased the order degree and crystallinity of starch in raw wet white salted noodles, and characteristic peaks of complexes appeared. In summary, LA could form starch-lipid or starch-lipid-protein complexes with wheat starch and protein, thereby improving the quality of fresh wet noodles with salt. |
| format | Article |
| id | doaj-art-cc06e502d5f14c49a34a95657f53e7e4 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-cc06e502d5f14c49a34a95657f53e7e42025-08-20T04:03:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-014616717710.13386/j.issn1002-0306.20240802402024080240-16Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted NoodlesJing SUN0Fangyi ZHAO1Mengyao LÜ2Qianqian CHEN3Xiao WAN4Jing DU5Xuedong WANG6College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, ChinaTo explore the effect of lauric acid (LA) on the quality of fresh wet noodles with different salts and its underlying mechanism, this study investigated the effect of LA on the cooking quality and sensory quality of fresh wet noodles with 1% sodium chloride (NaCl) and 0.4% sodium tripolyphosphate (STPP), and revealed the mechanism of lauric acid regulation on fresh wet noodles with different salts from the perspective of wheat starch characteristics and structural changes. The results showed that LA reduced the cooking loss and water absorption of fresh wet noodles without salt were reduced by 8.9% and 15.72%, respectively. LA significantly (P<0.05) improved the quality of fresh wet noodles with salts, especially fresh wet noodles with STPP, the water absorption, cooking loss, solubility and swelling potential of fresh wet noodles with LA were reduced by 9.53%, 12.78%, 37.92% and 45.00%, respectively, and the resistant starch (RS) content was increased by 35.72% due to LA incorporation. Electronic tongue analysis showed that the addition of LA had little effect on the flavor of fresh wet noodles with salts. The addition of LA significantly (P<0.05) increased the order degree and crystallinity of starch in raw wet white salted noodles, and characteristic peaks of complexes appeared. In summary, LA could form starch-lipid or starch-lipid-protein complexes with wheat starch and protein, thereby improving the quality of fresh wet noodles with salt.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080240lauric acidsodium chloridesodium tripolyphosphatefresh wet noodlesqualitydigestibility |
| spellingShingle | Jing SUN Fangyi ZHAO Mengyao LÜ Qianqian CHEN Xiao WAN Jing DU Xuedong WANG Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles Shipin gongye ke-ji lauric acid sodium chloride sodium tripolyphosphate fresh wet noodles quality digestibility |
| title | Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles |
| title_full | Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles |
| title_fullStr | Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles |
| title_full_unstemmed | Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles |
| title_short | Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles |
| title_sort | effects and mechanisms of lauric acid on the quality of fresh white salted noodles |
| topic | lauric acid sodium chloride sodium tripolyphosphate fresh wet noodles quality digestibility |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080240 |
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