Chlamydomonas reinhardtii protein(CRP)was added to wheat flour to prepare noodles,and the effects of CRP on noodle color,cooking properties,texture properties,and sensory quality were com-pared with soy protein isolate(SPI).The results showed that the addition of CRP significantly changed the color of the noodles,making them appear green,and had the best color and sensory score at a dosage of 2％(based on the total mass of wheat flour and protein).Compared with SPI,CRP showed better in improving noodle cooking properties(optimal cooking time,dry matter water absorption rate,cooking loss rate).In addition,CRP significantly improved the hardness and chewiness of the noodles when add-ed at a dosage of 2％-3％,thereby improving the overall texture and sensory evaluation of the noo-dles.
Chlamydomonas reinhardtii proteinsoy protein isolatenoodle qualitycooking propertytexture property
维普
万方数据
