Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles

Ning, Xin; Zhou, Yahan; Wang, Zhen; Zheng, Xiaodong; Pan, Xiaoli; Chen, Zhilin; Liu, Qiuping; Du, Wei; Cao, Xiaohuang; Wang, Lei

doi:10.1002/fsn3.2788

Cited by 10 publications

(3 citation statements)

References 30 publications

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“…Yellow-color perception in juices with pulp can be explained by the presence of the mesocarp part of the fruit; the mesocarp has a marked yellow color, which predominates in the products in which it is incorporated. Some studies [48] have reported that the incorporation of fruit mesocarp (passion fruit) in the formulation of products such as fresh pasta has a significant impact on color. Other studies on the sensory characterization of juice, such as one that carried out rehydration of freeze-dried and spray-dried grapefruit [49], also presented a clear difference in color between samples with and without pulp.…”

Section: Discussionmentioning

confidence: 99%

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Marín-Arroyo

González-Bonilla

2022

Foods

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Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers’ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes “clean”, “homogeneous”, “fruity” and “citrus” odor, “just-right acidity”, “just-right sweetness”, and “fresh” were necessary to increase global acceptance in the juice-only beverages (Js), whereas “cloudy”, “off-odor”, and “very acidic” negatively impacted acceptance. For products with pulp (Ps), “citrus” and “tropical fruit” odors, “just-right acidity”, “just-right sweetness”, and “fresh” attributes were needed to increase acceptance, while “cloudy” and “chemical/artificial” flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product.

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Section: Discussionmentioning

confidence: 99%

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Marín-Arroyo

González-Bonilla

2022

Foods

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“…This corresponds with the results obtained, where multigrain noodles exhibited an insoluble fiber content of 7-9% and a higher cooking loss of 2-3%. However, as per [52], noodles with a dietary fiber content above 6% can be classified as high-fiber noodles, which are considered beneficial for human health.…”

Section: F Total Energy and Dietary Fiber Contentmentioning

confidence: 99%

Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain

Wahjuningsih,

Azkia,

Siqhny

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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This study aimed to determine the optimum formula and the characteristics of mocaf and multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert determined the optimum formula for the noodles. The noodles were tested for their gelatinization profile and tensile elongation profiles, protein content, and sensory evaluation using descriptive and preference tests to determine the optimum formula. The optimum formula was then compared to the noodle with the highest protein content for its nutrient, color, cooking properties, energy, fiber, and mineral content. The different formulas of multigrain noodles significantly affected the gelatinization and tensile elongation profiles. The higher content of mung beans and kidney beans increased the protein content. Multigrain noodles were accepted by consumers. The optimum formula for the multigrain noodle was 0% sorghum, 6.14% kidney beans, and 8.86% mung beans. Noodles with the highest protein content contained carbohydrates (83-84%), protein (7-8%), moisture content (6-8%), fat (0.3-0.5%), and ash (1-1.2%). The total energy of the noodles was about 365-372 Kcal/100g, while the energy from fat was about 2.75-4.46 Kcal/100g. These noodles contained high dietary fiber, consisting of 1.33-4.09% of soluble dietary fiber and 7.1-9.78% of insoluble dietary fiber. They had color and cooking properties comparable to other noodles that existed. The major minerals found in the noodles were potassium and sodium, followed by magnesium, calcium, iron, and zinc, respectively.

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“…PFPP is not only a natural source but also an agricultural by‐product. It has been applied as an additive in various products, such as milk yoghurt, flour products, and meat products (Toledo et al ., 2018; Ramli et al ., 2020; Ning et al ., 2022), making it a feasible choice for developing new fermented GMY. PFPP has a strong concentration of active components and a fresh fragrance.…”

Section: Introductionmentioning

confidence: 99%

The impact of passion fruit peel powder on the physicochemical, sensory properties, and antioxidant activity of goat milk yoghurt

Liu,

Yang,

Chen

et al. 2024

Int J of Food Sci Tech

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SummaryThere is significant economic potential in reusing passion fruit peel as an industrial by‐product, and there has been enthusiasm for creating new goat milk yoghurt (GMY) products. Consequently, a thorough investigation regarding the impact of passion fruit peel on fermented GMY is crucial for the advancement of new food products. This study aimed to assess the impact of passion fruit peel powder (PFPP) on the quality characteristics, sensory properties, and antioxidant activity of GMY during storage. Six GMY formulations were prepared by varying the amount of PFPP addition (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). The results revealed that several characteristics of GMY were positively affected by the addition of PFPP, including the acidity, rheology, and texture property of the samples. It was observed that GMY with 1.0% addition of PFPP exhibited improved taste, flavour, and colour. Additionally, the total phenols, flavonoids, anthocyanin, and antioxidant properties of GMY with PFPP were significantly increased across all levels. The results obtained from this study demonstrate that PFPP has the potential to be utilised in GMY to optimise the benefits of products with high antioxidant activity.

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Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles

Cited by 10 publications

References 30 publications

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain

The impact of passion fruit peel powder on the physicochemical, sensory properties, and antioxidant activity of goat milk yoghurt

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