Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?
Artikel i vetenskaplig tidskrift, 2023

Background: Dark spots may affect the appearance of fresh noodles during storage, even when made from flour with low ash content. The effect of flour bran content on the degree of dark spot formation in fresh wet noodle sheets (FWNS) is investigated to explain this phenomenon. Results: Confocal laser scanning microscopy (CLSM) observation revealed that the wheat bran particles were responsible for the formation of dark spots on FWNS, with each bran particle core generating a single dark spot. In wheat flours with low ash content, the number of wheat bran particles causing dark spot formation on FWNS was limited, and these particles were not visible to the naked eye until their size exceeded approximately 50 μm. Tropolone, a polyphenol oxidase inhibitor (PubChem CID: 24900578) and dry heating treatment, which inactivates polyphenol oxidase, was found to inhibit or reduce the formation of dark spots. Conclusion: Based on these findings, it can be concluded that bran particles, rich in polyphenol oxidase, play a key role in dark spot formation. © 2023 Society of Chemical Industry.

wheat bran particles

fresh wet noodle

confocal laser scanning microscopy

dark spots

polyphenol oxidase browning

Författare

Yang Zhao

Henan Agricultural University

Jiangnan University

Ze Hua Huang

Henan University of Technology

Hui Ming Zhou

Jiangnan University

Liang Ma

Zhengzhou University

Yan Xia An

Henan Agricultural University

Mehdi Abdollahi

Chalmers, Life sciences, Livsmedelsvetenskap

Jian Zhang

Henan Agricultural University

Gui Hong Yin

Henan Agricultural University

Journal of the Science of Food and Agriculture

0022-5142 (ISSN) 1097-0010 (eISSN)

Vol. 103 11 5560-5568

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

DOI

10.1002/jsfa.12632

PubMed

37061892

Mer information

Senast uppdaterat

2024-03-07