Addition of chlorophyll microcapsules to improve the quality of fresh wheat noodles
Zhi‐Hong Zhang, Yulan Wang, Chi‐Tang Ho, Maimaiti Patiguli, Youning Zhang, Bangjie Yu, Cunsheng Zhang, Rana Muhammad Aadil, Wenjuan Qu, Rensong Xiao, Xianli Gao
Abstract
Effects of chlorophyll microcapsules (CHL-MICs) addition on the quality of fresh wheat noodles (FWN) were studied. Results showed that CHL-MICs addition could give the FWN an attractive greenness that the a* value was increased from −0.41 ± 0.09 to −11.25 ± 0.24. Meanwhile the cooking loss (CL) of FWN was decreased from 10.11 ± 0.12 to 9.58 ± 0.12, and the textural properties of FWN was enhanced (p < 0.05). Moreover, compared to the control sample, the intensities of absorption peaks of O–H, C=O and the amorphous region of FWN were decreased determined by ATR-FT-IR, and denaturation peak temperature was increased from 83.83 to 112.79 °C detected by DSC, respectively. The morphology of the noodles became smooth, and starch granules of noodles were tightly wrapped in the gluten network. These results proved that CHL-MICs could enhance the wheat protein network of FWN by electrostatic interactions between chlorophyll and starch/gluten. In addition, the sensory analysis of FWN with the addition of 0.5% CHL-MICs had the highest score of 89.25 ± 2.69 than that of control sample (82.05 ± 2.48) (p < 0.05). Therefore, CHL-MICs could be a natural food additive used to improve the quality of FWN.