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Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G′ (storage modulus) and G′′ (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility. [ABSTRACT FROM AUTHOR]

Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G′ (storage modulus) and G′′ (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility.

The purpose of this research is to facilitate the use of starch paste in the restoration of paper works. Especially the works where ink and colors used are not sensitive to water. In this research, starch paste with a ratio of 3 to 1 (3 parts paste and 1 part water) was used. The use of starch paste increased the pH of the samples coated with this paste compared to the control samples without paste. The samples coated with starch paste had the lowest pH after moist-heat aging compared to other samples. The samples coated with starch paste showed the lowest amount of color changes (AE) after moist-heat aging and light aging, respectively. The use of starch paste increased the tensile strength of the samples. After light aging and moist heat aging, the tensile strength of the samples decreased compared to the previous stage, but the tensile strength of the samples coated with starch paste increased compared to the control samples without paste. The results of the adhesion resistance test of the samples showed that the amount of adhesion of the samples decreased to a greater extent after moist-heat aging compared to light aging. [ABSTRACT FROM AUTHOR]

Summary: The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties of food‐borne soils such as solubility and swelling are relevant and provide information concerning their cleanability. In the context of cleaning processes in food industry, the aim of this study was to determine the impact that different cleaning fluids exhibit on the solubility and swelling behaviour of soils consisting of amylose‐ rich native maize, wheat, rice or potato starch or amylopectin rich native waxy maize starch. For this purpose, a process for the preparation of starch pastepowder, mimicking starch soils, was developed. After swelling in water or 20 g kg−1 NaOH at 25 or 55 °C, the solubility and the water binding capacity (WBC) of the starch powders were determined. The solubility of amylose rich starch paste powders was significantly higher in NaOH, whereas amylopectin rich waxy maize starch paste powder dissolved significantly better in water. The use of NaOH resulted in a significant decrease of the WBC of most starches. While a higher solubility and WBC was found for wet maize starch soils (starch paste) than for dried maize starch soils (starch paste powder), solubility and swelling of waxy maize starch soils were not affected by the residual moisture. [ABSTRACT FROM AUTHOR]

Starch paste, one of the ingredients used in kimchi, facilitates fermentation by acting as a nutrient source for microorganisms during the fermentation process. Changes in microbial communities and metabolites were investigated to understand the effects of starch with varying amylose contents on kimchi fermentation. Although adding starch paste changed the microbial profile of kimchi, there was no significant difference in the amylose content. In the starch paste-added kimchi, Leuconostoc , which is mainly involved in kimchi fermentation, was found to be relatively more abundant than in kimchi without starch. Furthermore, sugars such as glucose and mannitol had increased, but citric acid and tryptophan had decreased in the starch paste-supplemented kimchi. This indicates that adding starch paste can directly contribute to the taste of kimchi. Leuconostoc showed a negative correlation with many metabolites, except spermidine, suggesting that metabolite consumption was driven by Leuconostoc. Except for tryptophan metabolism, most of the metabolisms affected by the addition of starch were related to sugar metabolism. This study provides basic information for understanding the effect of starch, an essential ingredient in kimchi manufacturing, on the microorganisms and metabolites in kimchi. [Display omitted] • Starch addition changes the microbial profile during kimchi fermentation. • Leuconostoc was relatively abundant in kimchi with starch paste. • In starch paste-added kimchi, glucose and mannitol increased, while citric acid decreased. • Leuconostoc showed a negative correlation with most metabolites of starch paste-added kimchi. [ABSTRACT FROM AUTHOR]