Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles
Diana Aviles-Simental,
Jose Alberto Gallegos-Infante,
Nuria Elizabeth Rocha-Guzmán
et al.
Abstract:The main objective was to evaluate the use of common bean flour (CBF), corn flour, and semolina to obtain instant noodles by means of a hot dry and frying process. The hot drying process was conducted at 60 °C for 4 h, and frying was conducted at 140 °C and 160 °C for 1 and 3 min. Proximate analysis, total phenolic content (TPC), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, the oxygen radical absorbance capacity (ORAC) assay, phenolic acids and flavonoids profile by UPLC-ESI-MS/MS, the optimal cooking time (… Show more
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