Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Li, Po‐Hsien; Lu, Wen‐Chien; Hsieh, Chang‐Wei; Li, Tai-Chen; Huang, Dawei

doi:10.5539/jas.v7n6p84

Cited by 13 publications

(8 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase of water absorption could be explained by the important number of hydroxyl groups existing in the fiber structure, which allow more water interactions through hydrogen bonding 5.9 ±0.0* 6.6 ±0.1* 211.2 ±8.2* 6.9 ±0.0* Note: PPpumpkin powder, OCToptimal cooking time, PWApasta water absorption, * denotes statisticaly significan difference at p -0.05 level. CL is defined as the amount of solids that dissolve in water during cooking and may be an indicator of noodle structural integrity during cooking (Li et al, 2015). As a result, the cooking water becomes cloudy and thick (Ajila et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Minarovičová

Lauková

Kohajdová

et al. 2017

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Minarovičová

Lauková

Kohajdová

et al. 2017

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…CWA indicates the amount of water absorbed by the pasta during cooking [31]. According to the MSZ 20500/1-1985 standard, CWA must be at least 100% of the dry pasta mass.…”

Section: Cooking Properties Of Pastamentioning

confidence: 99%

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Bchir

Karoui

Danthine

et al. 2022

Foods

View full text Add to dashboard Cite

This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.

show abstract

“…Cooking loss is amount of solids that dissolve in water during cooking and may be an indicator of noodles structure integrity during cooking Li et al, (2015). Cooking loss is commonly used as predictor of overall noodle cooking performance Tudorica et al, (2002).…”

Section: Cooking Lossmentioning

confidence: 99%

“…Water absorption is indication of quantity of water absorbed by the noodles during cooking, an important characteristics in deciding the cooking quality Li et al, (2015). Results indicated that, there was slight increase in water absorption and consequently in cooking weight of noodles.…”

Section: Water Absorptionmentioning

confidence: 99%

Studies on Production of Functional Noodles with Incorporation of Spinach Puree

Shere¹,

Devkatte²,

Pawar³

2018

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Cited by 13 publications

References 25 publications

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

Studies on Production of Functional Noodles with Incorporation of Spinach Puree

Contact Info

Product

Resources

About