Abstract
Directional control of the process of doughs with nutrition fortification is challenging. Thus, this study aimed to develop non-starch polysaccharides that can modify the quality of flour products. Polysaccharides were extracted from three different garlic cultivars, evaluated for physicochemical properties and used to enrich doughs for microstructure and mesoscopic characteristics analysis. We assessed the moisture distribution, texture characteristics, thermodynamic properties, dynamic viscoelastic properties, protein structure, microstructure and molecular interaction of the doughs and demonstrated a relatively high molecular weight, lower steric hindrance of molecular chains and higher cross-linking ability with the dough network in the supernatant polysaccharide from Yunnan single-clove-garlic (SGSOS) fraction. These features of SGSOS fraction improved the rheological, thermodynamic, texture characteristics, and water distribution of doughs. These findings provide information on the use of garlic polysaccharides during the processing and manufacturing of foods to enhance their processing adaptability and qualities.
Keywords:
Acetic anhydride (PubChem CID: 7918); Dough properties; Garlic supernatant polysaccharides; Non-starch polysaccharides; Potassium bromide (PubChem CID: 253877); Pyridine (PubChem CID: 1049); Sodium borohydride (PubChem CID: 4311764); Trifluoroacetic acid (PubChem CID: 6422).