Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

Victoriano, Lizbeth González; Vera, Norma Güemes; Soto-Simental, Sergio; Hernández, Juan Pablo; Lira, Aurora Quintero; Piloni‐Martini, Javier

doi:10.1590/fst.30219

Cited by 9 publications

(4 citation statements)

References 49 publications

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“…The lightness L* and yellowness b* decrease with an increase in legume and sweet potato flours, which is associated with low acceptability among consumers (Morris, 2018). The hardness of noodles increases with increased supplementation of chayotextle flour (Victoriano et al, 2020). In order to achieve acceptable products, a balance has to be established between consumer acceptability, quality characteristics, and nutrient content in the formulation of pasta products.…”

Section: Introductionmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion.In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.

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Section: Introductionmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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“…It is a rich source of carbohydrates, protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, niacin, ascorbic acid, water and starch (Hernandez-Uribe et al, 2011). Their high content in starch polymer makes it ideal to produce food products as pasta and noodles (Hernandez-Uribe et al, 2011;Cruz-Villegas et al, 2016;Victoriano et al, 2020). Flores-Silva et al (2014) reported the use of chickpea, unripe plantain and maize flours in the preparation of gluten-free spaghetti.…”

Section: Introductionmentioning

confidence: 99%

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

Chavarría‐Fernández

Berríos

Pan

et al. 2021

Int J of Food Sci Tech

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Summary The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the physicochemical properties and cooking quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5% and 40%). The proximal composition of the flours showed that both NCHF and CHFMD flours lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. Pasting properties such as peak viscosity, breakdown, setback and final viscosity were influenced by NCHF and CHFMD concentrations. Brightness (ΔL*) was significantly reduced by inclusion of increasing CHFMD levels. True density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.

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“…Partial replacement of wheat flour for non-conventional ingredients can affect the physical and mechanical characteristics of pastas and quality of the final product (Victoriano et al, 2021). Thus, determining flour technological quality is of utmost importance for a good performance in the panification and production of pasta, cakes and biscuits, which application depends on its physical-chemical and rheological characteristics that fundamentally influence the product quality (Costa et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, determining flour technological quality is of utmost importance for a good performance in the panification and production of pasta, cakes and biscuits, which application depends on its physical-chemical and rheological characteristics that fundamentally influence the product quality (Costa et al, 2008). Victoriano et al (2021) evaluated the effect of addition of chayote flour on the physical-chemical properties and final quality of pastas. They verified that the partial replacement da wheat semolina for chayote flour gave products with good technological and commercial features.…”

Section: Introductionmentioning

confidence: 99%

Mixed flour of wheat and Acrocomia: technological quality and shelf life

et al. 2023

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The mixed wheat and bocaiuva (Acrocomia totai) flour allow the development of new products to meet the consumer demand for foods with a healthy and functional appeal. Our study aimed to evaluate the physical-chemical and rheological quality of mixed flours during storage. Mixed flours with 10 and 20% replacement of wheat flour with bocaiuva flour were conditioned in impermeable films to water vapor, oxygen and light and stored at ambient temperature for up to 120 days. Flours were submitted to periodical physical-chemical and rheological analyses. Moisture stayed within the legal limit, and water activity was considered adequate to inhibit microbial growth. Titrable acidity increased in the first 30 days of storage. Adding 20% of bocaiuva to the wheat flour enriched the mixture with twice the carotenoids and higher total phenol content. The bioactive compounds showed a slight reduction during storage. The mixed flour can be indicated for elaborating bread, loaf, pasta, cakes and biscuits. The falling numbers point to the need for correcting the flour by adding enzymes to produce fermented foods.

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Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

Cited by 9 publications

References 49 publications

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

Mixed flour of wheat and Acrocomia: technological quality and shelf life

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