PulseExploreJournal ClubDebatesTrendingResearchersJournals
Instagram
HomeExploreJournal ClubTrending
Synapse
⌘+K
Synapse
March 14, 2026Food Chemistry X0 citationsOpen Access

Impact of Freeze-Thaw Cycles on Quality of Sorghum Noodles

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics

View Full Paper
Ask AI
Bookmark
Share

Authors

LZLiangchen ZhangJQJiaqing QuMXMengxi Xie

Discussion

Loading...

Member takes

Overview

Analysis reveals freeze-thaw cycles influence starch, hardness, and chewiness in sorghum noodles, suggesting quality retention.

Key Points

  • To investigate the effects of freeze-thaw cycling on the quality of sorghum noodles regarding starch and structural characteristics.
  • Analyzed extrusion-cooked sorghum flour and natural sorghum flour under freeze-thaw cycles
  • Measured qualities like hardness, chewiness, and color difference
  • Conducted microstructural observations of sorghum noodles
  • ECSN showed lower hardness, chewiness, and color difference compared to NSF
  • ECSN exhibited a continuous protein-gluten network without starch granule precipitation
  • The results indicate that ECSN can resist structural damage from freeze-thaw cycling.

Cite This Study

Zhang et al. (2026) studied this question.

synapsesocial.com/papers/69b4ba3618185d8a3980305ahttps://doi.org/10.1016/j.fochx.2026.103710
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles2024 · 4 citations
  2. 2Optimizing the Effect of Freeze‐Thaw Conditions on the Functional Quality of <i>Nelumbo nucifera</i> Rhizome Starch2026
  3. 3Recooked properties of frozen cooked noodles with Sunflower pectin under Low voltage electrostatic field2026
  4. 4Characteristics of sorghum flour modified with physical and enzymatic treatments2024 · 3 citations
  5. 5Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes2024 · 2 citations