Analysis on Cooking Quality, in Vitro Digestion and Flavor Characteristics of Fresh Wet Rice Noodles with Deodorized Spirulina
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Abstract:
To enhance the nutritional value of traditional fresh and wet rice noodles and address the issue of their monotonous color, the extraction liquid of spices was used to remove the "fishy smell" of spirulina, and deodorized spirulina fresh and wet rice noodles were developed. Then, research was carried out on their cooking quality, texture, in - vitro digestion, and flavor characteristics. The results showed that the water - extraction liquid of lemon (mass fraction 0.25%) compounded with liquorice (mass fraction 0.2%) had the best deodorization effect on spirulina, with the highest sensory score value of 24.67 points. The optimal addition amount of spirulina was 1.4%, and the highest sensory score and color acceptance were 3.33 and 90.33 points respectively. The cooking loss rate of the deodorized spirulina rice noodles was 9.03%, the broken - strip rate was significantly increased by 11.88%, the water absorption rate was significantly increased to 4.24%. The degree of aging was higher, and the flavor - absorption ability was stronger. However, the broken - strip rate and the resistant starch (RS) content (47.40%) were significantly higher than those of ordinary rice noodles (41.51%), indicating higher nutritional value. There were significant differences in the flavor composition between the deodorized spirulina rice noodles and spirulina. That is, flavor components of rice products such as nonanal, hexanal, (2Z)-2 - octenal, decanal, benzaldehyde, and ethyl hexanoate were retained, and the relative contents of volatile components causing the peculiar smell of spirulina, such as hexanal, trans,trans - 2,4 - decadienal, 1 - octen - 3 - ol, β - ionone, and 2,5 - dimethylpyrazine, were reduced to 3.99%, 0.47%, 2.44%, 5.02%, and 0.66% respectively. In conclusion, although the deodorized spirulina rice noodles are prone to breaking, they have excellent cooking quality, in - vitro digestion characteristics, and flavor characteristics, and thus have promotional value.
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Project Supported:
Guizhou Provincial Science and Technology Support Program Project (Qiankehe Zhicheng [2024] General 121); Development Project of Bijie Key Laboratory for Health Industry (Bijianzhongzi BJZDSYS [2024] No. 8); Bijie Science and Technology Innovation Platform, Talent Teams (Bikehe [2023] No. 66); Project of Huaxi District Government, Guiyang City, Guizhou Province (Research and Demonstration Application of Key Technologies for Standardized Processing of Huaxi Beef Noodles)
