Quality and textural analysis of noodles enriched with apple pomace

Xu, Jingwen; Bock, Jayne E.; Stone, Dave

doi:10.1111/jfpp.14579

Cited by 27 publications

(19 citation statements)

References 21 publications

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“…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. Xu et al [ 22 ] reported also a proportional increase of pasta cooking loss with the addition level of apple pomace increase. Pasta texture can be a good predictor for consumer preferences.…”

Section: Discussionmentioning

confidence: 99%

“…Sobota et al [ 21 ] underlined the possibility to increase durum wheat pasta fiber content by incorporating different vegetables powders (beet, carrot, kale), along with significant changes of color. According to the results presented by Xu et al [ 22 ], the incorporation of apple pomace in noodles caused a cohesiveness and tensile strength reduction and a cooking loss increase, with the hardness and adhesiveness of the noodles not being changed, while gumminess, chewiness, and springiness recorded differences. Fortification of durum wheat pasta with onion skin by-products resulted in increased dietary fiber, ash, total phenolic compounds, flavonoids content and antioxidant activity, while cooking loss, water solubility index and redness were higher and the optimal cooking time lower [ 23 ].…”

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: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

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“…Moreover, E a of second falling rate of non‐oil coated noodle was lower than the first falling rate to indicate lower energy to facilitate higher moisture diffusion in the second falling rate period. Higher effective diffusivity correlated well with increased water uptake which was supported by a study on modeling the soaking process of husk rice grain to describe lower activation energy compared than first falling rate (Corrêa et al., 2017; Xu, Bock, & Stone, 2020).…”

Section: Resultsmentioning

confidence: 65%

“…Higher effective diffusivity correlated well with increased water uptake which was supported by a study on modeling the soaking process of husk rice grain to describe lower activation energy compared than first falling rate (Corrêa et al, 2017;Xu, Bock, & Stone, 2020).…”

Section: Activation Energymentioning

confidence: 59%

Two‐step falling rate in the drying kinetics of rice noodle subjected to pre‐treatment and temperature

Ismail

Khan

Ngadisih

et al. 2020

J. Food Process. Preserv.

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Rice noodle is Malaysia's popular main dish prepared by rice flour. This is one of the most common Asian noodles in Southeast Asia in particular. Traditionally, rice noodle is made of strong amylose, long grain rice. Rice noodle is typically made using two primary methods; sheeting of dough to develop flat rice noodle locally known as rice noodle and extruding to develop rice vermicelli. Thick noodle sheets turn the cutting rolls onto noodle strands before being served as fresh rice noodle. Rice noodle has a high moisture content which makes it very perishable and susceptible to degradation due to microbial growth within several days (Ahmed, Qazi, Li, & Ullah, 2016). The drying process is introduced as a strategy in extending the shelf life of rice noodle whereby the moisture content declines from 40% to less than 12.5% in drying noodle without compromising the quality. Dehydration is a dynamic method that requires into consideration the specific mass and heat transfer system in the drying product. The diffusion gradient between the vapor pressure

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“…Although 5% to 10% apple pomace levels in refined Chinese raw noodles appeared to be most viable. (Xu et al, 2020).…”

Section: Carbohydrate Based Food Additivesmentioning

confidence: 99%