Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles

Xin Ning; Xiaodong Zheng; Zhihui Luo; Zhilin Chen; Xiaoli Pan; Kena Yu; Zhaoming Liu; Xuerong Huang; Wei Du; Xiaohuang Cao; Lei Wang

doi:10.1515/ijfe-2021-0360

Article

Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles

Xin Ning , Xiaodong Zheng , Zhihui Luo , Zhilin Chen , Xiaoli Pan , Kena Yu , Zhaoming Liu , Xuerong Huang , Wei Du , Xiaohuang Cao and Lei Wang

Published/Copyright: June 17, 2022

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From the journal International Journal of Food Engineering Volume 18 Issue 6

Abstract

Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.

Keywords: corn silk flour; dietary fiber; dried noodles; fortification

Corresponding authors: Xiaohuang Cao, Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, P. R. China, E-mail: 2625147978@qq.com; and Lei Wang, Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, P. R. China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, P. R. China; and College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, P. R. China, E-mail: wangleiimust@163.com

Funding source: National Natural Science Foundation of China

Award Identifier / Grant number: 31960478

Funding source: Yulin Normal University Innovation and Entrepreneurship Training Plan for College Students

Award Identifier / Grant number: 202010606039

Funding source: the basic ability improvement project of young and middle-aged teachers in Guangxi Universities

Award Identifier / Grant number: 2021KY0583

Funding source: Yulin Normal University High-level Talents Scientific Research Foundation

Award Identifier / Grant number: G2018011

Funding source: Natural Science Foundation of Guangxi Province

Award Identifier / Grant number: 2019JJA130007

Acknowledgments

This research was supported by the National Natural Science Foundation of China (31960478), the Guangxi Natural Science Foundation (2019JJA130007), the basic ability improvement project of young and middle-aged teachers in Guangxi Universities (2021KY0583), the Yulin Normal University High-level Talents Scientific Research Foundation (G2018011), and the Yulin Normal University Innovation and Entrepreneurship Training Plan for College Students (202010606039).

Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2021-12-14

Accepted: 2022-06-04

Published Online: 2022-06-17

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2021-0360

Keywords for this article

corn silk flour; dietary fiber; dried noodles; fortification