Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

Jeong, Sungmin; Kim, Hee Won; Lee, Suyong

doi:10.1016/j.foodchem.2016.10.139

Cited by 60 publications

(33 citation statements)

References 17 publications

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“…The sharp peak at 1529.51 cm −1 region shows the presence of amide II band resulting from N–H bond vibrations joined with CN stretching, whereas the peak at 1696.52 cm −1 attributed with the presence of amide I band as a result of C=O stretching. Further, higher intensity of amide I band region (1,696.52 cm −1 ) for okara‐fortified pasta suggests significant improvement of β‐sheet structures as a result of the high protein content of soy okara (Jeong, Kim, & Lee, ). Absorption bands in the 2,362.82 and 2,931.54 cm −1 regions were attributed to the stretching vibrations of CN and N–H bond.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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Soy okara is a by‐product of soybean processing which offers immense potential to be incorporated into the diverse food products due to its high nutritional and biological significance. The current research aimed to examine the impact of varying soy okara contents (10%–50%) on physicochemical attributes, in vitro protein digestibility, and glycaemic index (GI) of microwave processed durum wheat semolina pasta. Total phenolic content and antioxidant activity improved when 50% of soy okara was added (158.37 ± 0.40 to 232.90 ± 0.85 mg GAE/100 g and 10.87 ± 0.10%–56.21 ± 0.05%). The GI of enriched samples was significantly lower than control pasta (27.41 ± 0.05–12.38 ± 0.01). Fourier transfer infrared spectroscopy revealed no structural changes between control and soy okara‐fortified pasta. Studies indicated that pasta enriched with soy okara has the potential to be commercialized on the industrial level to develop nutritional enriched functional pasta. Practical applications Current research reports the effect of incorporation of soy okara on physicochemical properties, in vitro digestibility, and structural attributes of functional pasta. Enriched pasta showed an improved antioxidant profile with the satisfactory organoleptic score. Hypoglycaemic effect of enriched pasta suggested that soy okara could be used to make the functional pasta which has potential to provide various health benefits. Findings of this work will promote the effective utilization of soy okara in pasta formulation with a high level of protein and fiber.

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Section: Resultsmentioning

confidence: 99%

“…(1,696.52 cm −1 ) for okara-fortified pasta suggests significant improvement of β-sheet structures as a result of the high protein content of soy okara (Jeong, Kim, & Lee, 2017). Absorption bands in the 2,362.82 and 2,931.54 cm −1 regions were attributed to the stretching vibrations of CN and N-H bond.…”

Section: Ftir Spectroscopy Of Pastamentioning

confidence: 91%

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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“…The strong absorption band at 1,693.90/cm specified the presence of amide I band resulting from the stretching vibration of C=O bond. Further, higher intensity of amide I band region (1,693.90/cm) for optimized pasta suggest significant improvement of β‐sheet structures as a result of gluten incorporation (Jeong, Kim, & Lee, ). The absorption peak at 1,529.10/cm indicates the occurrence of amide II band as a result of joining of N–H bond vibrations with CN stretching.…”

Section: Resultsmentioning

confidence: 99%

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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A central composite design was used to optimize flour combination consisting of sorghum flour (20%–35%), finger millet flour (10%–25%) and gluten (3%–5%) on five responses, namely cooking loss (CL), cooking time (CT), water absorption index (WAI), firmness, and overall acceptability (OA) of multigrain pasta. The optimized pasta was evaluated for physicochemical, antioxidant/anti‐nutritional, in vitro protein digestibility (IVPD), and structural attributes. Optimum level for sorghum, finger millet, and gluten were 31.96%, 13.04%, and 3.40%, respectively, resulted in CL = 9.69 ± 0.44%, CT = 6.10 ± 0.05 min, WAI = 119.54 ± 2.54%, firmness = 11.05 ± 2.40 N, and OA = 7.30 ± 0.20. The antioxidant analysis showed higher in 1,1‐diphenyl‐2‐picrylhydrazyl activity, ferric reducing power and (2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) activity of optimized pasta. IVPD of optimized pasta (76.51%) altered significantly compared to control pasta (89.69%). However, FTIR and XRD pattern revealed a similar secondary structure for both types of pasta. Practical applications The growing interest toward consumption of nutritionally enriched healthy foods has promoted the cereal industry toward formulations of millet‐based products. However, the quality characteristics of both sorghum and finger millet‐based pasta have been poorly investigated. Higher total phenolic content and antioxidant activity suggested that both sorghum and finger millet could be used to make the pasta having numerous health benefits. Findings of this work may promote the effective utilization of multigrain flour in pasta or other food products which further offer the advantages of a reduced burden on traditional crops, inspiring the agriculture produce and lessen the cost of the final product.

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“…Subsequently, Schober, Bean, Boyle, and Park () showed that zein–starch doughs could be used to produce leavened bread. Zein–rice flour dough has also been shown to be capable of being sheeted and cut into noodles (Jeong, Kim, & Lee, ; Jeong, Kim, Yoon, & Lee, ).…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality

Akın

Bean

Smith

et al. 2019

Journal of Food Science

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Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour.Practical Application: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.

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Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

Cited by 60 publications

References 17 publications

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality

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