| Autor: |
TIAN Xiao-hong, TAN Bin, WANG Li-ping, LUO Hui-fang, CHEN Jie-xia, LIU Yan-xiang, LIU Ming, YE Guo-dong |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 85-92 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1007-7561 |
| DOI: |
10.16210/j.cnki.1007-7561.2021.04.012 |
| Popis: |
Forty-two buckwheat noodle products were collected from the market and their quality indexes were analyzed to provide data support for the establishment of buckwheat noodle standard.The results showed that among the 42 samples,the moisture content was 9.07% ～ 13.53%,the cooking loss rate of 73.8% samples was ≤10.0%,the weight gain rate of cooking was 93.2% ～ 241.7%,the cooked broken ratio was 0% ～ 3.3%,all ≤5.0%,the naturally broken ratio was 0% ～ 7.1%,the naturally broken ratio of 95%samples was ≤5.0%.The total flavonoids content in Tartary buckwheat noodles was 0.15% ～ 1.94%,the total flavonoids content in other buckwheat noodles was 0.10% ～ 0.55%.The L* value,a* value and b*value of buckwheat noodles were 32.35～86.12,0.85 ～ 7.25 and 11.95 ～ 38.15 respectively.The acidity value of 100% buckwheat noodles were less than 4.0 mL/10g,and the storage quality was good. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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