Quality parameters of noodles made with various supplements

Ugarčić-Hardi, Žaneta; Jukić, Marko; Komlenić, Daliborka Koceva; Sabo, Mirjana; Hardi, Jovica

doi:10.17221/742-cjfs

Cited by 24 publications

(14 citation statements)

References 7 publications

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“…Rayas-Duarte et al (1996) studied the effects of buckwheat, amaranth, and lupin flours on durum wheat spaghetti in terms of protein digestibility and also of their cooking and sensory quality. Ugarčić-Hardi et al (2007) examined in their test the influence of various supplements (extruded maize flour, maize, soya, maize or soya flour and their blends, lecithin and wheat straw) on the pasta quality. Those supplements fortify pasta either with minerals (zinc, iron, phosphorus, etc.…”

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confidence: 99%

Colour evaluation of different pasta samples

Švec¹,

Hrušková²,

Vítová³

et al. 2008

Czech J. Food Sci.

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AbstractŠvec I., Hrušková M., Vítová M., Sekerová H. (2008): Colour evaluation of different pasta samples. Czech J. Food Sci., 26: 421-427.The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semibright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) supplements. The flour colour measurement confirmed its dependence on the wheat species milled − M3 obtained from durum wheat had a lower whiteness L* (89.6) and a higher yellowness b* (22.2) than the flour from common wheat (e.g. 93.6 and 8.1 for M1, respectively). As presumed, with the rising egg-ratio pasta yellowness increased − for M1-pasta, the calculated colour differences ∆e in pairs one-egg/eggless and two-egg/eggless were 1.1 and 4.7, respectively, while for M2-and M3-pasta ∆e values were only 0.8 and 1.5, respectively. The colour impacts of non-traditional cereals as 10% supplements differed between archaic wheat species, tritordeum, barley, and alternative cereals (millet, lupin, roasted buckwheat). In comparison to the standard, the greatest positive colour gain was brought by the lupin fortification (130% yellowness increase), while the worst appesred roasted buckwheat (10% decrease of whiteness, 210% increase of redness). At 20% non-traditional cereals supplements compared for M2-and M3-pasta, the highest positive increase of the pasta colour sensory perception was caused by corn and lupin additions in both pasta samples. The increase was slightly higher with M1-pasta (175%) than with M3-pasta (170%). In the mean of both pasta samples, yellowness L* increased from the standard pasta value 13.6 to 24.0 as measured for corn and lupin fortified pasta.

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mentioning

confidence: 99%

Colour evaluation of different pasta samples

Švec¹,

Hrušková²,

Vítová³

et al. 2008

Czech J. Food Sci.

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“…Water was used to clean the palate. For the evaluation, a nine‐point scale was adopted, where one and nine represented the lowest and the highest intensity of each specific attribute (Ugarčić‐Hardi et al ., ). Panelists were also asked to judged overall acceptability using numerical scores from 1 to 9 (1 = dislike extremely and 9 = like extremely).…”

Section: Methodsmentioning

confidence: 97%

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Padalino

Costa

Nobile

et al. 2019

Int J of Food Sci Tech

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Summary Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound‐assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g−1 and 0.55 mg quercetin g−1 respectively) than digested control pasta (9.54 mg gallic acid g−1 and 0.23 mg quercetin g−1 respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO4 g−1).

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“…Ugarcic-Hardi, Jukic, Komlenic, Sabo, and Hardi (2007) found that lecithin could reduce the cooking loss of refined noodles. Ugarcic-Hardi, Jukic, Komlenic, Sabo, and Hardi (2007) found that lecithin could reduce the cooking loss of refined noodles.…”

Section: Ingredients Additionmentioning

confidence: 99%

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Niu

Hou²

2018

Cereal Chem

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Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high-fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/ bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. K E Y W O R D Sevaluation method, improvement technique, nutritional benefit, processing technology, quality expectation, whole wheat noodle

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Quality parameters of noodles made with various supplements

Cited by 24 publications

References 7 publications

Colour evaluation of different pasta samples

Colour evaluation of different pasta samples

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

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