Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics

Li, Jingpeng; Jiao, Aiquan; Deng, Li; Rashed, Marwan M.A.; Jin, Zhengyu

doi:10.1111/ijfs.13815

Cited by 15 publications

(3 citation statements)

References 25 publications

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“…Some efforts have been made to improve the utilization of gluten‐free materials in pasta making through raw material pretreatment, processing technology or technical addition to replace gluten functionality (Bouasla et al, ; Detchewa, Thongngam, Jane, & Naivikul, ; Ferreira et al., ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Li, Jiao, Deng, Rashed, & Jin, ; Marti, Seetharaman, & Pagani, ; Sarawong, Rodríguez Gutiérrez, et al, ; Sopade, ; Wardy et al, ). The use of additives (hydrocolloids (e.g., gums or carboxyl methyl cellulose) and emulsifiers) has been shown to improve the quality and sensory properties of gluten‐free pasta (Hager, Zannini, & Arendt, ) as well as the nutritional quality of cereal foods (Gao et al, ; Giuberti and Gallo, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

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Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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“…These characteristics make semolina flour a superior material for pasta production. However, different types of cereal flours are being utilized for pasta production due to market trends, that demand high nutritional characteristics, together with the development of alternative raw materials for gluten‐free pasta (Li, Jiao, Deng, Rashed, & Jin, ).). Unfortunately, the gluten‐free flours (maize, rice, millet, and sorghum) cannot create a sufficiently strong binding network to produce the required quality of dough (Gao et al, ; Morreale et al, ; Wang et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.

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“…However, a larger pore size will absorb water constantly and the starch noodle will become swollen, weakening the starch gel structures, which was consistent with the conclusion of the cooking properties. Li et al (2018) also reported that part of the porous structures would be collapsed when excess MD is incorporated in extruded instant wheat noodles [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Zhang

Shengfa

et al. 2022

Foods

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Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interactions, are discussed. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results indicated that MD at a suitable concentration can improve the ordered structure of SPS-MD gels. The cooking loss showed lower values of 1.47–2.16% at 0.5–2.0 wt% MD. For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD. The pasting and thermal results verified the increased stability of the starch granules with MD < 3 wt%. Additionally, SPS formed a solid-like gel with MD, and the main interaction forces between SPS and MD were hydrogen bonding. The scanning electron microscopy results revealed that the higher concentrations of MD (>3 wt%) loosened the gel structure and markedly increased the pore size. These results help us to better understand the interaction mechanism of the SPS-MD complex and facilitate the development of SPS-based gel products.

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Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics

Cited by 15 publications

References 25 publications

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

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