Mocaf cross-linking with gluten to improve the quality of mocaf dough

Raharja, Sapta; Udin, Faqih; Suparno, Ono; Febrianti, Faricha Helfi; Nuraisyah, Ani

doi:10.1063/1.4978123

Cited by 6 publications

(8 citation statements)

References 3 publications

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“…Peak 2923.57 cm −1 in 15% concentration of BF noodles showed symmetrical stretching in the CH 3 bond (Durazzo et al ., 2018). Peaks 2361.29 cm −1 , 2361.16 cm −1 , 2361.24 cm −1 and 2361.29 cm −1 showed the N + ‐H stretching of vibrational bond in 5%, 10%, 15% and 20% concentrations of BF noodles (Raharja et al ., 2017). Strong stretching of the C=O vibrational bond occurs at peaks 1771.82 cm −1 , 1771.73 cm −1 , 1771.49 cm −1 and 1771.68 cm −1 in 5%, 10%, 15% and 20% concentrations of BF noodles.…”

Section: Resultsmentioning

confidence: 99%

“…The 5%, 10%, 15% and 20% concentration of BW noodles showed stretching vibration of the OH group at peaks 3273.58 cm −1 , 3273.73 cm −1 , 3276.17 cm −1 and 3274.97 cm −1 (Tabugon et al ., 2021). Peaks 2360.86 cm −1 , 2361.20 cm −1 and 2360.98 cm −1 showed the N + ‐H stretching of vibrational bond in 5%, 10% and 20% concentrations of BW noodles (Raharja et al ., 2017). Strong stretching of the C=O vibrational bond occur at peaks 1771.91 cm −1 , 1772.11 cm −1 and 1771.96 cm −1 in 5%, 10% and 20% concentrations of BW noodles.…”

Section: Resultsmentioning

confidence: 99%

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Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

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Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio-chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

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“…The presence of amide group reflected the presence of protein in the sample (protein enriched pasta). The visible carbonyl group C = O bond at peak 1,651.12 cm −1 was due to the presence of protein in the sample (Raharja et al., 2018; Shevkani et al., 2015). Liu et al.…”

Section: Resultsmentioning

confidence: 99%

Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta

Thakur

Vaidya

Kumar

et al. 2021

Food Processing Preservation

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The protein isolates were extracted from Himalayan wild apricot kernel press cake using isoelectric precipitation method. The extraction conditions were optimized using response surface methodology (RSM) with 10 different combinations of two independent variables (pH and temperature) for three responses (yield %, soluble protein %, and crude protein %). Temperature of 20°C and pH 10 were the optimum extraction conditions with recovery of about 36.52%. The protein isolates (2.5%, 5.5%, 7.5%, and 10.0%) were utilized for the production of gluten‐free pasta (GFP). Incorporation of 5% protein isolates in the GFP was optimized as the best treatment which reported the highest cooking quality (less residue in cooking water and minimum cooking loss i.e., 4.30%). Furthermore, the FTIR spectra and SEM revealed higher quality which was further confirmed by In vitro protein digestibility, mineral contents, color, and texture profile analysis (TPA). Practical applications The developed protocol/technology will help the industrialists and researchers for utilization of byproducts for extraction of protein isolate and its value addition for development of gluten‐free pasta.

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“…The plasma treated rice flour showed lower peak viscosity, breakdown and setback. A decrease in peak viscosity might be caused by the starch lipid complexes, while the breakdown reduction indicates that it was caused by crosslink formation in rice flour (Raharja et al, 2018), resulting in the stability of starch pastes (Okyere et al, 2022) and higher shear stability at high temperature. The setback viscosity indicates starch retrogradation (Hazarika and Sit, 2016).…”

Section: Discussionmentioning

confidence: 99%

Effects of Plasma Treatment on Chemical and Physical Properties of Pigmented Rice Flour

Liamlaem¹,

Naruenartwongsakul²,

Intipunya³

2022

CMUJNS

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The objective of this research was to study the effects of plasma treatment at different power levels (100, 120, and 140 W) and exposure times (5, 10, and 15 min) on the physical and chemical properties of pigmented rice flours from Kum Doi Saket cultivar. An increase in plasma power and exposure time resulted in decreases of moisture contents, solubility, and swelling power of the rice flour, while the resistant starch content was increased. The amylose content tended to decrease when plasma power and exposure time was increased. In this study, plasma treatment at 140 W for 10 min maintained the highest anthocyanin content in Kum Doi Saket rice flour (68.35 – 98.63 mg/100 g). Pasting property analysis by RVA revealed decreases in peak viscosity, breakdown and setback viscosities. The pasting temperature of Kum Doi Saket rice flour was significantly decreased (P ≤0.05) after plasma treatment. Plasma treatment did not affect the onset temperature (To) and ΔH of starch gelatinization as analyzed by a DSC, while peak temperature (Tp) and end set temperature (Te) of flour sample were increased (P ≤0.05). Plasma effects on size, shape and surface roughness of flours were observed by SEM. Higher plasma power and treatment time caused more micro-pores on the surface of flour particles, especially after being treated at 140 W for 15 min. Keywords: Pigmented rice flour, Cold plasma technology, Flour properties, Cross-linking

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Mocaf cross-linking with gluten to improve the quality of mocaf dough

Cited by 6 publications

References 3 publications

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta

Effects of Plasma Treatment on Chemical and Physical Properties of Pigmented Rice Flour

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