Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions

Singh, GR; Singh, Baljit; Singh, Arashdeep; Sharma, Savita

doi:10.1007/s11694-023-02080-7

Cited by 8 publications

(6 citation statements)

References 61 publications

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“…The slightly variable bands at 1653 cm –1 reflect CO vibration associated with amide-I bonds. The peaks positioned at 1551 cm –1 are associated with N–H bending and C–N stretching in relation to amide-II bonds of proteins . The peaks located at 1351 cm –1 reflect the C–H vibration .…”

Section: Resultsmentioning

confidence: 99%

“…The peaks positioned at 1551 cm −1 are associated with N−H bending and C−N stretching in relation to amide-II bonds of proteins. 54 The peaks located at 1351 cm −1 reflect the C−H vibration. 55 The band at around 2669 cm −1 was assigned to C−H stretching, and the intensity of this band was increased in the treated samples, and a more progressive increase was noticed in blanched and alkali-treated samples.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The variation in functional group chemical bonds and secondary structure of the protein of powders obtained from Azolla measured by Fourier transform infrared spectroscopy is shown in Figure 2a,b and Table 3. The amide I region located at the wavelengths ranged from 1700 to 1600 cm −1 , specified the typical amide I band, was beneficial for the analysis of the composition of protein secondary structure and their conformational variation 54 and it was further selected for deconvolution evaluation. The spectral regions at 1640−1660 cm −1 were assigned to the overlapping of random structures and α-helical proteins.…”

Section: Acs Foodmentioning

confidence: 99%

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Influence of Different Processing Conditions on Nutritional, Phytochemical, and Physical Properties of Aquatic Fern (Azolla pinnata): A Sustainable Nutrient-Rich Human Food

Kaur,

Singh,

Kaur

et al. 2024

ACS Food Sci. Technol.

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The present study investigates the effect of processing methods (pH shift processing, autoclaving, microwaving, and blanching) on the physicochemical, functional, antinutritional, antioxidant properties and mineral characteristics ofAzolla pinnata powder. Results showed that processing treatment significantly (p < 0.05) influenced the quality of Azolla powder. Blanching significantly decreased the protein, ash, and fiber content. The density of the particle increased with all the treatments. Blanching and autoclaving reduced the lightness (L*), yellowness (b*), carotenoids, and chlorophyll content value while increasing its redness (a*) value to a greater extent than other treatments. Different processing treatments showed a positive reduction in the oxalate content (73.84−21.86%), tannins (73.27−29.44%), saponins (36.00−3.03%), phytates (33.67−20.94%), and alkaloids (38.51−29.98%), while significantly reducing the mineral content. Fourier-transform infrared spectroscopy (FTIR) confirmed the structural changes in Azolla powder caused by different treatments. Blanching and autoclaving treatment decreased the relative proportion of β-turns, βsheets, antiparallel β-sheets, and β-structures as compared to α-helix structures.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Acs Foodmentioning

confidence: 99%

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Influence of Different Processing Conditions on Nutritional, Phytochemical, and Physical Properties of Aquatic Fern (Azolla pinnata): A Sustainable Nutrient-Rich Human Food

Kaur,

Singh,

Kaur

et al. 2024

ACS Food Sci. Technol.

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“…The loss of solids is an indicator of pasta quality, considering it as the resistance to disintegration by cooking in water [30]. In a good quality pasta, the loss of solids due to cooking should be less than 10% [26].…”

Section: Effect Of Replacing Wf With Sprouted Pseudocereal and Cushur...mentioning

confidence: 99%

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

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“…The amide I region in protein is around wavenumber 1632 cm À1 and amide II region around 1513 cm À1 and various carbohydrate features are between 1100 and 950 cm À1 (Garcia-Valle et al, 2021). The amide I zone, represented by the sharp peaks at 1636 cm À1 , depicts the strong vibration mode as a result of C=O stretching, which is crucial for revealing and analysing the protein's secondary structure (Singh et al, 2023b). The deformation of N-H occurred at a wavenumber range of 1660-1200 cm À1 expressing gelatin fractions.…”

Section: Ftir Spectramentioning

confidence: 99%

Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality

Saini,

Singh,

Sharma

et al. 2023

Int J of Food Sci Tech

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SummaryThe study was conducted to formulate pasta with fish protein isolate (FPI) (0%, 2.5 %, 5.0%, 7.5% and 10.0%) and assessed its functional, cooking, textural, proximate, FTIR, and sensory attributes in comparison to control. Results showed that addition of FPI significantly influenced the functional properties. The protein (12.25–20.79%) and ash (0.40–3.21%) content increased significantly (p < 0.05), while cooking time, swelling index, and cooked weight, decreased. The supplementation also increases the firmness (0.181‐0.440kg) and toughness (0.680‐1.33 kg/sec) of pasta. FT‐IR spectra show the presence of the amide I, II, and III groups, with peaks at 1636 cm‐1, 1542 cm‐1 and 1228 cm‐1 with increased intensity as concentration increases. Pasta (uncooked and cooked) exhibits decrease in whiteness and increase in yellowness and redness with increased FPI levels. Pasta with 5% FPI was found acceptable by the panellists with an acceptable fish odour and highest overall acceptability scores.

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Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions

Cited by 8 publications

References 61 publications

Influence of Different Processing Conditions on Nutritional, Phytochemical, and Physical Properties of Aquatic Fern (Azolla pinnata): A Sustainable Nutrient-Rich Human Food

Influence of Different Processing Conditions on Nutritional, Phytochemical, and Physical Properties of Aquatic Fern (Azolla pinnata): A Sustainable Nutrient-Rich Human Food

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality

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