Enrichment of macaroni with cellulose‐derivative protein complex from whey and corn steep liquor

Abstract

Macaroni was prepared from semolina fortified with 3, 6 and 9% CMC-protein (CMC--carboxymethyl cellulose) or HEC-protein (HEC--hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorption, dough weakening and mixing tolerance index were decreased, while dough development time and dough stability were increased when the amount of precipitated cellulose-protein complex from whey and corn steep liquor in the blends increased. Addition of both tested cellulose-protein complexes improved cooking quality by increasing the weight and volume of cooked macaroni, but cooking losses were greater. Sensory evaluation of the colour, flavour and appearance of macaroni were improved as a result of adding cellulose-protein complex from whey. Macaroni samples prepared from dough mixtures with 6 and 9% of cellulose-protein complex from corn steep liquor were less acceptable than those prepared from 100% semolina.

Effect of storage on the selected properties of macaroni enriched with wheat germ

“…Monad, El-Magoli, and Afifi (1980) found that macaroni supplemented with 4% and 6% lupin flour showed a higher volume increase than the control. Also Olfat et al (1993) reported similar results concerning the effect of enrichment with a cellulose-derivative protein complex on macaroni. They found that enriched macaroni samples showed higher volume increase than control macaroni and also after 30 min cooking both control and enriched macaroni showed a decrease in swelling percent as found in this study.…”

“…The quality of cooked spaghetti depends upon several factors such as how much water is absorbed, the loss of solids to the cooking water, and in particular, the firmness (Olfat, Yaseen, & Aziza, 1993;Walsh, 1971). Dexter and Matsuo (1979) reported that to gain meaningful assessment of cooking spaghetti properties, measurements should be made at more than one cooking time.…”

“…Cooking loss (%), weight and volume increase (%) were determined according to the method described by Olfat, Yaseen and Aziza (1993). A 10 g sample of macaroni was placed into 300 ml of boiling distilled water in a 500 ml beaker.…”

Functional and textural properties of Indian nuggets assorted with mushroom for lysine enrichment

“…Cooking loss (%) and weight increase (%) were determined according to the method described by Olfat et al (1993). A 10 g sample of nuggets was placed into 300 ml of boiling distilled water in a 500 ml beaker.…”

Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta

“…Cooking quality Cooking loss (%), weight and volume increase (%) were determined according to the method described by Olfat et al (1993). A 10 g sample of pasta was placed into 300 ml of boiling distilled water in a 500 ml beaker.…”