Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

Saad, Ahmed M.; El‐Saadony, Mohamed T.; Mohamed, Ahmed F.; Ahmed, Alshaymaa I.; Sitohy, Mahmoud

doi:10.1111/ijfs.14970

Cited by 55 publications

(36 citation statements)

References 69 publications

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“…GP raised the protein, lipid, ash and carbohydrate contents of pasta due to their intake of nutrients. Compared to our study, Saad et al [28] showed that cucumber pomace addition in soft wheat noodles increased the mineral and polyphenols content, but decreased protein and carbohydrates. The addition of GP caused higher radical scavenging activity compared to the control, in agreement with the polyphenols content, which presented a raised value for pasta samples with GP.…”

Section: Control and Optimal Product Propertiescontrasting

confidence: 98%

“…Acun and Gül [51] also reported raised fiber content of cookies enhanced with seedless grape pomace. Similar to our study, Saad et al [28] showed that the addition of cucumber pomace in soft wheat pasta induced the increase of fibers and polyphenol contents. Fibers are known to have some biological functions, such as activity against cancer, amelioration of gastrointestinal systems functioning, improvement of cardiovascular system activity, and decrease of cholesterol and glycaemia levels in blood [52].…”

Section: Effects Of Grape Peels On Flour Dough and Pasta Qualitysupporting

confidence: 92%

“…The sugars present in GP can also influence dough cohesiveness due to their water solubility [39]. Saad et al [28] showed that pasta soft wheat dough supplemented with cucumber pomace rheological properties changed compared to the control, an increase of the extensibility and water absorption and a decrease of elasticity being observed.…”

Section: Effects Of Grape Peels On Flour Dough and Pasta Qualitymentioning

confidence: 99%

“…Furthermore, polyphenols can slow down starch gelatinization via the interaction through hydrogen bonds with amylose molecules [27]. Saad et al [28] found that wheat pasta dough rheological properties in terms of extensibility and water absorption increased, while elasticity decreased, when cucumber pomace was added. The mineral and polyphenols content of noodles were improved, while a reduction of protein and carbohydrate contents was observed [28].…”

Section: Introductionmentioning

confidence: 99%

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Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

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Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.

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Section: Control and Optimal Product Propertiescontrasting

confidence: 98%

Section: Effects Of Grape Peels On Flour Dough and Pasta Qualitysupporting

confidence: 92%

Section: Effects Of Grape Peels On Flour Dough and Pasta Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

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“…The microbial load of raw chicken meat was estimated according to Saad, et al [ 63 ]. The meat filtrate was dissolved in sterilized peptone buffer (1:9 w / v ) in a screw bottle and stirred for 10 min to prepare 10 −1 concentration.…”

Section: Methodsmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

Self Cite

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A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

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Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

Ozer,

Yetisen,

Baltacioglu

et al. 2024

Food Measure

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This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.

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Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

Cited by 55 publications

References 69 publications

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

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