Effect of Yu Muer Powder on Gel Properties, Structure and Quality Characteristics of Sweet Potato-Mung Bean Starch Noodles

Abstract

The effects of Yu Muer powder on the gel properties, structure and quality of starch noodles were comprehensively investigated. The results of RVA and Rheology tests showed that the addition of Yu Muer powder improved the pasting parameters and dynamic modulus. The gel texture and freeze-thaw cycles demonstrated that the incorporation of Yu Muer powder significantly enhanced the stability of the starch gel structure. LF-NMR, SEM and FTIR results revealed the addition of Yu Muer powder contributed to a more ordered microstructure, moreover promoted the short-term aging of starch paste. In vitro digestion results showed that the addition of Yu Muer powder increased the content of the resistant starch. Furthermore, the addition of Yu Muer powder increased cooking loss, swelling index, a* and b* values, but decreased dry matter content and L*. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1).

Keywords: Yu Muer powder, Starch paste, Gel properties, Structure, Quality characteristics, GC-IMS