Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

Photinam, Ratchaneeporn; Moongngarm, Anuchita; Paseephol, Tatdao

doi:10.9755/ejfa.2016-03-234

Cited by 8 publications

(9 citation statements)

References 25 publications

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“…(2005) observed that cooked weights for wheat vermicelli ranged from 314 to 420 g. Photinam et al . (2016) found that vermicelli prepared from a blend of mung bean and cowpea (50:50) resulted in a cooking weight of 323.89%. Vermicelli softens with increased cooking weight and water absorption.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite synbiotic vermicelli

Poshadri,

Deshpande

2023

Int J of Food Sci Tech

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SummaryThe demand to produce non‐dairy, thermostable synbiotic food has been rising dramatically. The food industry is promoting shelf‐stable, non‐dairy and gluten‐free alternatives while providing health products containing synbiotics, probiotics and prebiotics to cater to the vegan, lactose and gluten‐intolerant populations. This study was aimed at investigating the physicochemical and sensory attributes of dry and cooked gluten‐free vermicelli produced from a composite blend of pseudocereals (amaranth, buckwheat and quinoa) compared to wheat vermicelli. Further, B. coagulans IS2 spores were added to sample T2 (a blend of 50% amaranth, 30% buckwheat, and 20% quinoa) to produce synbiotic vermicelli. The order of quality of gluten‐free composite pseudocereal vermicelli samples in terms of technological and functional characteristics was T3 > T2 > T1. Further, T2 and control samples were highly preferred through sensory evaluation. The prebiotic properties of pseudocereals and psyllium husk were successfully utilised in the development of gluten‐free synbiotic vermicelli with potential health benefits to withstand probiotic B. coagulans spores in cooked vermicelli. The probiotic B. coagulans IS2 spores survived during the vermicelli production and cooking processes, and their survival count in cooked pasta was approximately 7.0 log10 CFU g−1 (9.0 log10 CFU/serving size of 50 g), which would be considered adequate to have beneficial effects on consumers.

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Section: Resultsmentioning

confidence: 99%

Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite synbiotic vermicelli

Poshadri,

Deshpande

2023

Int J of Food Sci Tech

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“…Cooking loss indicates the ability to maintain the structure of the noodles during cooking (Yadav et al ., 2011). Thus, it was used to evaluate the quality of the noodles, with good quality noodles having a low amount of cooking loss (Photinam et al ., 2016) that should be less than 10% (Tan et al ., 2009). The cooking loss of the instant mung bean vermicelli was inversely proportional to its water absorption.…”

Section: Resultsmentioning

confidence: 99%

“…XT. Plus, Stable Micro Systems Ltd., Godalming, UK) following the method of Photinam et al (2016) with modification. A sample (25 g dry basis) of dried instant mung bean vermicelli was soaked in 300 ml hot water at 90 °C until the white core in the vermicelli strands had disappeared.…”

Section: Texture Properties Measurementmentioning

confidence: 99%

“…However, these traditional techniques face several disadvantages, such as the slow heating time extending the process, a long operational time, high energy consumption and a high cost (Pongpichaiudom & Songsermpong, 2018b). Furthermore, commercial mung bean vermicelli processed using traditional sun drying has a long rehydration time of about 8 min in hot water at 90 °C and 7 min in boiling water (Lion Brand, Thailand), as well as the cooking time of mung bean vermicelli being reported as 10.33 min (Photinam et al ., 2016) due to the large size of the noodle strands. Thus, it is necessary to develop an alternative drying method to overcome these disadvantages and to meet consumer's demands for an instant noodle that is convenient and quickly prepared; consequently, microwave drying is recommended.…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying

Nguyen

Ratnaningsih

Songsermpong

2022

Int J of Food Sci Tech

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The production of good quality of instant mung bean vermicelli was investigated using microwave vacuum drying (15, 22.5, or 30 W g −1 ) and microwave continuous drying (70 Hz). Microwave vacuum drying could generate larger and greater porosity than microwave continuous drying. Vermicelli dried at 30 W g −1 had the shortest rehydration time (2.14 min) and the best cooking quality. Microwave drying provided greater lightness (L*), greenness (a*) and yellowness (b*) for the dried vermicelli and a greater blueness (b*) for the cooked vermicelli. The tensile strength of each vermicelli product was not significantly different, while the elasticity of the commercial vermicelli was higher than other samples. Interestingly, the general acceptance of vermicelli dried at 22.5 and 30 W g −1 reached 7.03 and 7.00, respectively, on a 9-point hedonic scale and was higher than commercial vermicelli. In conclusion, microwave vacuum drying could be advantageously applied in the instant mung bean vermicelli production process due to its short drying and rehydration times and the high acceptability of the final product.

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“…Commercial RS products currently available include Hi‐maize (RS2), CrystaLean (RS3), Novelose 240 (RS2), Novelose 260 (RS2), Novelose 300 (RS3), and Hylon VII (RS2) (Ashwar et al, ; Fuentes‐Zaragoza, Riquelme‐Navarrete, Sánchez‐Zapata, Pérez‐Álvarez, ; Haralampu, ; Haynes, Zimeri, & Arora, ; Raigond et al, ; Sajilata et al, ). These products, along with noncommercial experimental RS, have been used in the processing and preparation of breads, cookies, muffins, extruded snacks, pasta, and opaque beverages (Haynes et al, ; Korus, Witczak, Ziobro, & Juszczak, ; O'Connor & Campbell, ; Photinam, Moongngarm, & Paseephol, ; Raigond et al, ; Sanz, Fiszman, Baixauli, & Salvador, ; Wang, Li, & Gao, ; Yeo & Seib, ). Functional or processing benefits have been reported including high gelatinization temperature and thermal stability; bland flavor; lower water‐holding capacity compared to traditional fiber; improved crispness and overall texture; good expansion during extrusion; good film‐forming properties; and comparable characteristics to control flour in bakery formulations (Ashwar et al, ; Haralampu, ; Raigond et al, ; Sajilata et al, ).…”

Section: Introductionmentioning

confidence: 99%

Production of resistant starch (RS3) from edible bean starches

Simons

Hall

Vatansever

2018

J Food Process Preserv

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No pulse‐based resistant starch (RS) is available commercially although their high amylose content makes them a potentially suitable starch source for making RS. Therefore, to investigate their suitability for the production of RS, starch was isolated from pinto, black, great northern, and lima beans, and characterized to determine proximate composition and pasting properties. Amylose content of bean starches ranged from 30.37 to 33.25% and corn starch 24.20%. Pasting properties of bean starches were generally higher than corn starch. However, corn starch displayed a higher stability. Corn starch also produced a high setback and final viscosity was relative to its amylose content. Bean and corn starches were used to produce retrograded RS (RS3). Resistant starch 3 preparation included a heat–cold method, α‐amylase method, and pullulanase method. Resistant starch 3 produced ranged from 14.86 to 29.67%. Heat–cold method produced a significantly lower percentage RS3 compared to the other two methods. There were no significant differences between the α‐amylase and pullulanase methods. Practical applications The α‐amylase method, a rarely used method for making resistant starch (RS), can produce the same yields of RS3 as the more commonly used pullulanase method. Therefore, food ingredient manufacturers are provided with an alternative effective process to produce RS3 from bean starches in cases where pullulanase is unavailable or otherwise inaccessible.

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Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

Cited by 8 publications

References 25 publications

Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite synbiotic vermicelli

Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite synbiotic vermicelli

Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying

Production of resistant starch (RS3) from edible bean starches

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