Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Sun, Kai-Nong; Liao, Ai‐Mei; Zhang, Fan; Thakur, Kiran; Zhang, Jianguo; Huang, Jihong; Wei, Zhao‐Jun

doi:10.3390/foods8100519

Cited by 35 publications

(21 citation statements)

References 31 publications

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“…The findings from the both cohesiveness of the fried wheat cocoyam noodles with defatted soya bean flour and the fried wheat–cocoyam noodles without defatted soya bean flour disagrees with studies from Sun et al. (2019) with similar studies who reported to that Chinese yam flour had no significant difference on the wheat–Chinese yam noodles cohesiveness.…”

Section: Resultscontrasting

confidence: 72%

Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

Falade

Badanga

2020

J Food Process Preserv

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The objective of this research was to optimize the frying time and temperature of instant noodles from wheat–cocoyam flour blends enriched with defatted soya bean flour. Optimum conditions for fried wheat–cocoyam noodles with defatted soybean were 70:30 (wheat:cocoyam), 180°C (frying temperature) for 2 min (frying time) with desirability (0.74), and 50:50, 180°C for 4 min for the noodles without defatted soya bean flour (desirability = 0.60). Fried wheat–cocoyam noodles with defatted soya bean showed highest protein (12.79%), bulk density (0.75g/ml), and water absorption capacity (3.23g/ml) among the fried noodles compared to the control. The fried wheat–cocoyam noodles without defatted soya bean flour received higher scores sensory scores compared to control (6.73) and samples with soya bean flour (6.47). The microstructure of the fried noodles with defatted soya bean flour showed good starch–protein attachment and better cooking qualities than noodles without defatted soya bean. Practical applications Use of composite flours in noodles manufacture would help reduce cost of production and allow for utilization of locally available raw materials. Nutritionally, cocoyam is preferable to cassava and yam, it is still an industrially underutilized food crop. Literature has shown the possible utilization of other sources of flours as substitute wheat flour in manufacturing of noodles and pasta. Cocoyam possesses requisite qualities that would favor its use in noodle manufacture. Since noodles are habitually consumed by mainly by children and young adults, cocoyam flour enriched with defatted soya bean would help increase their nutrient take and prevent common diseases such as protein energy malnutrition. Establishing the optimum conditions for the manufacture of instant noodles from wheat–cocoyam flour blend would be beneficial for the noodle industry.

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Section: Resultscontrasting

confidence: 72%

Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

Falade

Badanga

2020

J Food Process Preserv

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“…The higher cooking loss obtained in this study for pasta enriched with GP can be attributed to the polymer interactions in the gluten matrix and/or to the competition of proteins for water, leading to starch loss [ 44 ]. A similar trend of cooking loss was reported for fettuccini pasta supplemented with grape marc [ 5 ] and can be due to the dietary fiber content of the added ingredient.…”

Section: Discussionmentioning

confidence: 99%

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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“…The tensile strength and elasticity distance are two important properties of noodles [ 50 ]. The elasticity strength relates the toughness of the noodles, and the tensile distance represents the ductility of noodles.…”

Section: Resultsmentioning

confidence: 99%

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0%~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0%~20% substitution, and then descending from 20%~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

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Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Cited by 35 publications

References 31 publications

Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

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