Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion.

Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu, Zhigang Chen

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Yan ZengGlycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Jie WangGlycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Mengxiao BaoGlycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Yue WuGlycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Zhigang ChenGlycomics and Glycan Bioengineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Funding

Jiangsu Provincial Youth Fund BK20241575

6 · The paper itself

Abstract

Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough's water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (Δ

Indexed as

dough propertiesextruded sweet potato noodlesmicrostructurenoodles qualitysweet potato dough

Identifiers

PMID40232060

DOI10.3390/foods14061040

PMCPMC11941690

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LicenceCC BY

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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.