A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

Abstract

The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry’s byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour

“…Pumpkin cake flour was found to contain 9.14% ash [19], while another study found 6.86% ash content in pumpkin peel flour [10]; both studies revealed a high percentage of ash in pumpkin cake flour and pumpkin peel flour compared to the 4.01% ash content of PSF in this study. This result corroborates that obtained by Aydin et al [20], who reported a result of 3.55% ash in PSF.…”

Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

“…The moisture and residual lipid contents of CPC were 4.65 g/100 g and 12.76 g/100 g, respectively (Table 2). These values coincide with those obtained in [9], while [25,26] reported higher values for residual lipids, 16.68 and 14.23 g/100 g, respectively. Data in the literature on the protein content of press cake from pumpkin seed oil production vary between 38.3 and 62.3% [9,[25][26][27].…”

“…These values coincide with those obtained in [9], while [25,26] reported higher values for residual lipids, 16.68 and 14.23 g/100 g, respectively. Data in the literature on the protein content of press cake from pumpkin seed oil production vary between 38.3 and 62.3% [9,[25][26][27]. These differences are most likely due to the species and variety diversity and the climatic conditions during the cultivation of the plant raw material.…”

Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products

“…The development of new gluten-free products is growing; in addition to individuals who need to pursue a gluten-free diet, there has been a growing ask for gluten-free products from those aiming to pursue a healthy eating regimen …”