Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 663-669

  Zhu, Fan ^a   Cai, Yi Zhong ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Amaranthus betacyanin pigments; Asian salted noodles; Colour; Pasting; Texture

Indexed keywords

BETACYANIN;

ADHESION; AMARANTHUS; AMARANTHUS TRICOLOR; ARTICLE; COLOR; COOKING; FLOUR; FOOD; FOOD QUALITY; FOOD TEXTURE; HARDNESS; PREDICTION; SALTED NOODLE; VISCOSITY; WHEAT;

AMARANTHUS; AMARANTHUS TRICOLOR; TRITICUM AESTIVUM;

EID: 69349087561     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.041     Document Type: Article

References (32)

1. Allegra M., Tesoriere L., and Livrea M.A. Betanin inhibits the myeloperoxidase/nitrite-induced oxidation of human low-density lipoproteins. Free Radical Research 41 (2007) 335-341
2. Auvray M., and Spence C. The multisensory perception of flavor. Consciousness and Cognition 17 (2008) 1016-1031
3. Bao J., and Corke H. Pasting properties of γ-irradiated rice starches as affected by pH. Journal of Agricultural and Food Chemistry 50 (2002) 336-341
4. Bhattacharya M., Zee S.Y., and Corke H. Physicochemical properties related to quality of rice noodles. Cereal Chemistry 76 (1999) 861-867
5. Cai Y., and Corke H. Amaranthus betacyanin pigments applied in model food systems. Journal of Food Science 64 (1999) 869-873
6. Cai Y.Z., Sun M., and Corke H. Identification and distribution of simple and acylated betacyanin pigments in the Amaranthaceae. Journal of Agricultural and Food Chemistry 49 (2001) 1971-1978
7. Cai Y.Z., Sun M., and Corke H. Antioxidant activity of betalains from plants in the Amaranthaceae. Journal of Agricultural and Food Chemistry 51 (2003) 2288-2294
8. Cai Y.Z., Sun M., and Corke H. Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science and Technology 16 (2005) 370-376
9. Cato L., Halmos A.L., and Small D.M. Impact of alpha-amylases on quality characteristics of Asian white salted noodles made from Australian white wheat flour. Cereal Chemistry 83 (2006) 491-497
10. Clydesdale F.M. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33 (1993) 83-101
11. Collado L.S., and Corke H. Properties of starch noodles as affected by sweetpotato genotype. Cereal Chemistry 74 (1997) 182-187
12. Corke H., and Bhattacharya M. Wheat products: 1. Noodles. In: Ang C.Y.W., Liu K., and Huang Y.W. (Eds). Asian Foods: Science and Technology (1999), CRC, Boca Raton 43-65
13. Eliasson A.C. Interactions between starch and lipids studied by DSC. Thermochimica Acta 246 (1994) 343-356
14. Galvano F., La Fauci L., Lazzarino G., Fogliano V., Ritieni A., Ciappellano S., et al. Cyanidins: Metabolism and biological properties. Journal of Nutritional Biochemistry 15 (2004) 2-11
15. Gunaratne A., and Corke H. Influence of prior acid treatment on acetylation of wheat, potato and maize starches. Food Chemistry 105 (2007) 917-925
16. Gunaratne A., Ranaweera S., and Corke H. Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl beta-cyclodextrin. Carbohydrate Polymers 70 (2007) 112-122
17. Hayes W.A., Smith F.G., and Morris A.E.J. The production and quality of tomato concentrates. Critical Reviews in Food Science and Nutrition 38 (1998) 537-564
18. Herbach K.M., Stintzing F.C., and Carle R. Betalain stability and degradation - structural and chromatic aspects. Journal of Food Science 71 (2006) 41-50
19. Kumar J.K., and Sinha A.K. Resurgence of natural colorants: A holistic view. Natural Product Research 18 (2004) 59-84
20. Lee S., Bae I.Y., Jung J.H., Jang K.I., Kim Y.W., and Lee H.G. Physicochemical, textural and noodle-making properties of wheat dough containing alginate. Journal of Texture Studies 39 (2008) 393-404
21. Lin J.Y., Li C.Y., and Lin B.F. Amaranthus spinosus L. inhibits spontaneous and dexamethasone-induced apoptosis in murine primary splenocytes. Journal of Food and Drug Analysis 16 (2008) 52-61
22. Rodriguezsosa E.J., Parsiros O., and Gonzalez M.Z. Effect of pH on pasting properties of Habanero (Dioscorea rotundata) yam starch. Journal of Agriculture of the University of Puerto Rico 65 (1981) 154-159
23. Rojas J.A., Rosell C.M., and de Barber C.B. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids 13 (1999) 27-33
24. Ross A. Instrumental measurement of physical properties of cooked Asian wheat flour noodles. Cereal Chemistry 83 (2006) 42-51
25. Shiau S.Y., and Yeh A.I. Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. Journal of Cereal Science 33 (2001) 27-37
26. Stintzing F.C., and Carle R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science and Technology 15 (2004) 19-38
27. Sui Z.Q., Lucas P.W., and Corke H. Optimal cooking time of noodles related to their notch sensitivity. Journal of Texture Studies 37 (2006) 428-441
28. Tesoriere L., Butera D., Pintaudi A.M., Allegra M., and Livrea M.A. Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans: A comparative study with vitamin C. American Journal of Clinical Nutrition 80 (2004) 391-395
29. Wang L.F., and Wang Y.J. Structures and physicochemical properties of acid-thinned corn, potato and rice starches. Starch-Stärke 53 (2001) 570-576
30. Wu H.X., and Corke H. Genetic diversity in physical properties of starch from a world collection of Amaranthus. Cereal Chemistry 76 (1999) 877-883
31. Wu J.P., and Corke H. Quality of dried white salted noodles affected by microbial transglutaminase. Journal of the Science of Food and Agriculture 85 (2005) 2587-2594
32. Zhu F., Cai Y.Z., Sun M., and Corke H. Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours. Journal of Agricultural and Food Chemistry 56 (2008) 8212-8217