Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed

Pongpichaiudom, Aujcharaporn; Songsermpong, Sirichai

doi:10.1007/s11694-017-9613-3

Cited by 21 publications

(20 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…SEM micrographs of the surface (Figure 3A-F) and cross-section (Figure 3a-f) of uncooked DGTN with different particle sizes or concentrations of GTP can be cross-referenced to reveal the role GTP played in the preparation of DGTN. GTP has a higher content of protein and fiber than wheat flour, even though previous studies reported that protein and fiber had opposite effects on the noodles' network [26]. Fiber broke the continuity of the protein-starch network but protein improved the protein-starch interactions.…”

Section: Microstructures Of Dgtnmentioning

confidence: 85%

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Zhou

Zhu

et al. 2020

Foods

View full text Add to dashboard Cite

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

show abstract

Section: Microstructures Of Dgtnmentioning

confidence: 85%

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Zhou

Zhu

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Generally, consumers like pasta with a bright yellow colour (Pongpichaiudom & Songsermpong, ). Colour of pasta without additives depends on the properties of flour used such as carotenoids and composition of proteins (Ohm et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

Desai

Brennan

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

This study evaluated the influence of the incorporation of salmon (Oncorhynchus tschawytscha) fish powder (SFP) into pasta production and the effect on pasta physicochemical attributes. Four replacement levels were tested (5%, 10%, 15% and 20%) together with a control pasta (100% semolina). The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index and colour and textural properties (firmness and extensibility) were analysed. The results demonstrated that pasta with SFP had increased protein (12.88-23.40%), lipid (0.46-7.20%), ash (0.39-0.57%) and energy (122.26-161.08 kcal) contents (P < 0.05), increased cooking time (6.30-8.30 min) and cooking loss (4.28-8.02%) compared with semolina control pasta. However, all pasta samples were in the acceptable range (8 g/100 g) for cooking loss. The addition of SFP resulted in significantly decreased swelling index (2.29-1.95), water absorption (105.46-81.62%) and firmness (3.13-1.16 N) (P < 0.05) whilst increasing resistance to uniaxial extension of pasta. Colour parameters indicated comparable brightness between the samples and higher redness values for enriched pasta. Thus, pasta fortified with SFP has the potential to be a technological alternative for the food industry to provide proteinenriched pasta.

show abstract

“…2016; Pongpichaiudom & Songsermpong 2018;Roohinejad et al 2017;Uchida et al 2018). Seaweed as an ingredient has become more acceptable and mainstream outside of Asia.…”

Section: Plant-and Meat-based Foodsmentioning

confidence: 99%

Seaweeds as nutraceuticals for health and nutrition

2019

View full text Add to dashboard Cite

Throughout human history, seaweeds have been used as food, folk remedies, dyes, and mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content, are now a major research and industrial development concept. The occurrence of dietary and lifestyle-related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from an epidemiological perspective and as a functional food ingredient.

show abstract

Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed

Cited by 21 publications

References 34 publications

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

Seaweeds as nutraceuticals for health and nutrition

Contact Info

Product

Resources

About