Enrichment of rice noodles with fibre‐rich fractions derived from cassava pulp and pomelo peel

Wandee, Yuree; Uttapap, Dudsadee; Puncha‐arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

doi:10.1111/ijfs.12554

Cited by 36 publications

(30 citation statements)

References 17 publications

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“…Thus, the presence of natural yellow pigment (flavonoid) in WRP might have contributed to the yellow color of WRP-containing noodles. In addition, the results of b* value obtained from the present study showed a similar trend with those reported by Wandee et al (2014), who reported that the pomelo peelincorporated rice noodle possesses a greater yellow value (b*) than control.…”

Section: Color Of Noodlessupporting

confidence: 91%

“…This indicated that the substitution of WRP for wheat flour did not affect the L* of noodles. Several studies recorded lower L* value, when non-wheat flours, such as green banana flour (Saifullah et al, 2009), sweet potato flour (Zhang, Sun, He & Tian, 2010), pomelo peel flour (Wandee et al, 2014), and kenaf seeds flour (Zawawi et al, 2014), replaced wheat flour. Other authors reported the substitution of composite flour such as taro increased the L* value of noodle (Kaushal & Sharma, 2014).…”

Section: Color Of Noodlesmentioning

confidence: 99%

“…According to Chin, Huda, and Yang (2012), noodle with high cooking yield value represents its ability to absorb water and this value is negatively proportional to the flour protein content. Low cooking yield is an undesirable cooking quality due to poor water-binding capacity and this is then results in chewy, hard-textured noodles (Wandee et al, 2014). Zawawi et al (2014) proposed that incorporation of kenef seeds flour at 250 and 750 g/kg into the noodles can help increase the cooking yield.…”

Section: Cooking Qualitymentioning

confidence: 99%

“…Therefore, to meet the sufficient intake of dietary fiber in human daily diet, the innovation of enriched wheat-based products such as noodles enriched or fortified with mineral and dietary fiber is necessary to be developed. Several studies have been carried out on the partial replacement of wheat flour with natural fiber ingredients such as banana flour, kenaf seeds flour, cassava pulp, pomelo peel, and sweet potato flour (Choo & Abdul Aziz, 2010;Ginting & Yulifianti, 2015;Wandee et al, 2014;Zawawi et al, 2014) for composite noodles preparation.…”

Section: Introductionmentioning

confidence: 99%

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Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Dahri

2016

CyTA - Journal of Food

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The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos RESUMEN se investigaron las propiedades físicas, químicas y sensoriales de los fideos control (WRP0), fideos con corteza de sandía en polvo añadida (WRP) a niveles 50, 100, y 150 g/kg (WRP5, WRP10 y WRP15, respectivamente). Las cenizas, la fibra cruda, la grasa cruda, los carbohidratos y el contenido total de fenoles de los fideos que contenían WRP aumentaron gradualmente con el incremento del nivel de sustitución en comparación con la muestra control. Sin embargo, se observó una tendencia decreciente en los contenidos de humedad y proteínas. La incorporación de WRP en los fideos no afectó a los valores de ligereza ni al rendimiento de cocinado. Aun así, los índices de color amarillento y verdor aumentaron gradualmente con el incremento del nivel de sustitución del aditivo en polvo en comparación con la muestra control. Se observó una tendencia decreciente para los valores de firmeza, pérdida de volumen en el cocinado y pH con el incremento del nivel de sustitución. Los resultados de la evaluación sensorial mostraron que WRP10 tuvo la mayor aceptación. ARTICLE HISTORY

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Section: Color Of Noodlessupporting

confidence: 91%

Section: Color Of Noodlesmentioning

confidence: 99%

Section: Cooking Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Dahri

2016

CyTA - Journal of Food

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“…These by-products cause a major disposal problem for the industry. However, they still contain a lot of nutrients and can be promising sources for food supplementation (Larrea et al 2005;Wandee et al 2014). Several attempts to improve the nutritional profile of extruded starch by using food by-products have been reported (Onwulata et al 2001;Stojceska et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

et al. 2015

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Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

Nie

Zhang

Deng

et al. 2019

Food Science & Nutrition

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Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat‐flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and the effects of PEP and SPPE on the rheological and microstructural properties of dough were investigated. Farinographic assay results suggested that PEP significantly ( p < 0.05) increased the water absorption of wheat flour but decreased the development time and stability of dough significantly ( p < 0.05). Furthermore, it was capable of providing weaker extensographic characteristics and harder dough with the increasing of PEP addition levels. The dynamic oscillatory tests indicated that the PEP addition approximately increased the storage (G′) and loss (G″) moduli in the entire frequency range, while the tan δ roughly decreased with the increasing of PEP addition levels, which could be attributed to the low solubility and strong water‐trapping capacity of the dietary fiber in PEP. Due to the good water solubility and easy formation of hydrogen bonds, the addition of SPPE had inconsistent results with the PEP addition. The inner microstructure of dough showed that the continuity of gluten networks had been disrupted by PEP and SPPE addition and then resulted in a weaker extension and harder dough. This research could provide a foundation for the application of PEP in wheat‐flour foods, and PEP addition levels of 2.5%–5.0% are recommended.

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Enrichment of rice noodles with fibre‐rich fractions derived from cassava pulp and pomelo peel

Cited by 36 publications

References 17 publications

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

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