Effects of Freeze-Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats.

Xi Zhang, Guangyue Ren, Wenchao Liu, Linlin Li, Weiwei Cao, Libo Wang, Xu Duan

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Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

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7 authors.

Xi ZhangCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID https://orcid.org/0000-0002-6253-0731

Guangyue RenCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.

Wenchao LiuCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.

Linlin LiCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.

Weiwei CaoCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID https://orcid.org/0000-0001-8383-9933

Libo WangCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.

Xu DuanCollege of Food and Biological Engineering, Henan University of Science and Technology, Luoyang 471023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze-thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product's quality is analyzed. The findings revealed that the freeze-thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze-thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze-thaw cycles. Moreover, an increase in the number of freeze-thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas

Identifiers

PMID38680377

DOI10.1021/acsomega.4c00294

PMCPMC11044144

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.