Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to...Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.展开更多
Why are pieces of spaghetti generally broken into three to ten segments instead of two as one thinks?How can one obtain the desired number of fracture segments?To answer those questions,the fracture dynamics of a stra...Why are pieces of spaghetti generally broken into three to ten segments instead of two as one thinks?How can one obtain the desired number of fracture segments?To answer those questions,the fracture dynamics of a strand of spaghetti is modelled by elastic rod and numerically investigated by using finiteelement software ABAQUS.By data fitting,two relations are obtained:the number of fracture segments in terms of rod diameter-length ratio and fracture limit curvature with the rod diameter.Results reveal that when the length is constant,the larger the diameter and/or the smaller the diameter-length ratio D/L,the smaller the limit curvature;and the larger the diameter-length ratio D/L,the fewer the number of fractured segments.The relevant formulations can be used to obtain the desired number of broken segments of spaghetti by changing the diameter-to-length ratio.展开更多
The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pec...The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.展开更多
The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kind...The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.展开更多
The occurrence of chilling injury(CI)in spaghetti squash during cold storage reduces the fruit quality and lowers the economic benefits.In the present study,the effects of 0.2 mmol L1 melatonin treatment on ...The occurrence of chilling injury(CI)in spaghetti squash during cold storage reduces the fruit quality and lowers the economic benefits.In the present study,the effects of 0.2 mmol L1 melatonin treatment on the CI occurrence and volatiles of spaghetti squash during refrigeration(4℃,65–70%relative humidity)were investigated.Compared with control,melatonin-treated fruit exhibited lower CI incidence and weight loss,and maintained better firmness.In addition,melatonin treatment significantly enhanced the levels of proline,γ-aminobutyric acid,total flavonoids,total phenolics,and scavenging capacity of free radicals of fruit,while up-regulating phenylalanine ammonia lyase activity and inhibiting lipoxygenase and polyphenol oxidase activities and malondialdehyde accumulation.Additionally,CI caused significant reduction of volatile compounds in spaghetti squash,and such CI-induced flavor loss could be effectively mitigated by melatonin treatment,including some aldehydes and ketones.Furthermore,18 key volatiles were screened by combining GC-MS and chemometric analysis to successfully differentiate spaghetti squash with different degrees of chilling injury.These findings may facilitate the application of melatonin in postharvest storage of spaghetti squash and other fruit and vegetables,and provide new insights for future research on predicting chilling injury occurrence in horticultural products.展开更多
The effects of dry-salting and brine-pickling on the physicochemical properties and flavor of spaghetti squash shreds were investigated.The results showed that dry-salting had a positive effect on the contents of tota...The effects of dry-salting and brine-pickling on the physicochemical properties and flavor of spaghetti squash shreds were investigated.The results showed that dry-salting had a positive effect on the contents of total acid,soluble sugars,reducing sugars and Vc of squash shreds compared to brine-pickling,except for the acceleration of water loss.The pH of dry-salted and brine-pickled shreds were 4.65 and 4.83 at day 12,respectively.Additionally,after 12 d of pickling,higher brittleness(34.11%higher)was observed in dry-salted shreds than in brine-pickled shreds,accompanied by higher levels of protopectin(15.31%higher),cellulose(60.71%higher)and lignin(18.75%higher)and lower activities of polygalacturonase(27.58%lower)and cellulase(13.30%lower)as well as a more intact cell structure.Furthermore,this study characterized the shred flavor by using electronic tongue and electronic nose combined with GC-MS analysis,and found that dry-salting resulted in a more pronounced salt and umami taste and a faster development of more intense aroma.These results demonstrate the benefits of dry-salting in pickling spaghetti squash shreds and provide new ideas for developing related pickled products.展开更多
文摘Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.
基金supported by Xi’an University of Architecture and Technology(Grant No.002/2040221134).
文摘Why are pieces of spaghetti generally broken into three to ten segments instead of two as one thinks?How can one obtain the desired number of fracture segments?To answer those questions,the fracture dynamics of a strand of spaghetti is modelled by elastic rod and numerically investigated by using finiteelement software ABAQUS.By data fitting,two relations are obtained:the number of fracture segments in terms of rod diameter-length ratio and fracture limit curvature with the rod diameter.Results reveal that when the length is constant,the larger the diameter and/or the smaller the diameter-length ratio D/L,the smaller the limit curvature;and the larger the diameter-length ratio D/L,the fewer the number of fractured segments.The relevant formulations can be used to obtain the desired number of broken segments of spaghetti by changing the diameter-to-length ratio.
文摘The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.
文摘The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.
文摘The occurrence of chilling injury(CI)in spaghetti squash during cold storage reduces the fruit quality and lowers the economic benefits.In the present study,the effects of 0.2 mmol L1 melatonin treatment on the CI occurrence and volatiles of spaghetti squash during refrigeration(4℃,65–70%relative humidity)were investigated.Compared with control,melatonin-treated fruit exhibited lower CI incidence and weight loss,and maintained better firmness.In addition,melatonin treatment significantly enhanced the levels of proline,γ-aminobutyric acid,total flavonoids,total phenolics,and scavenging capacity of free radicals of fruit,while up-regulating phenylalanine ammonia lyase activity and inhibiting lipoxygenase and polyphenol oxidase activities and malondialdehyde accumulation.Additionally,CI caused significant reduction of volatile compounds in spaghetti squash,and such CI-induced flavor loss could be effectively mitigated by melatonin treatment,including some aldehydes and ketones.Furthermore,18 key volatiles were screened by combining GC-MS and chemometric analysis to successfully differentiate spaghetti squash with different degrees of chilling injury.These findings may facilitate the application of melatonin in postharvest storage of spaghetti squash and other fruit and vegetables,and provide new insights for future research on predicting chilling injury occurrence in horticultural products.
文摘The effects of dry-salting and brine-pickling on the physicochemical properties and flavor of spaghetti squash shreds were investigated.The results showed that dry-salting had a positive effect on the contents of total acid,soluble sugars,reducing sugars and Vc of squash shreds compared to brine-pickling,except for the acceleration of water loss.The pH of dry-salted and brine-pickled shreds were 4.65 and 4.83 at day 12,respectively.Additionally,after 12 d of pickling,higher brittleness(34.11%higher)was observed in dry-salted shreds than in brine-pickled shreds,accompanied by higher levels of protopectin(15.31%higher),cellulose(60.71%higher)and lignin(18.75%higher)and lower activities of polygalacturonase(27.58%lower)and cellulase(13.30%lower)as well as a more intact cell structure.Furthermore,this study characterized the shred flavor by using electronic tongue and electronic nose combined with GC-MS analysis,and found that dry-salting resulted in a more pronounced salt and umami taste and a faster development of more intense aroma.These results demonstrate the benefits of dry-salting in pickling spaghetti squash shreds and provide new ideas for developing related pickled products.
