Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour

Bayomy, Hala M.; Alamri, Eman

doi:10.1016/j.jksus.2022.101833

Cited by 18 publications

(8 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Noodles can provide roughly 15% of the calories that Indonesian adults need. The calorie content of noodles in this study (339-342 kcal/100g) was lower than the wheat noodles studied by Bayomy et al [23] (40.1 kcal/100g) but ranged in the total calorie value of noodles with lentils and chickpeas based. The carbohydrate content of wheat noodles is about 81.49%, while the carbohydrate content of lentil-based noodles and chickpeabased noodles ranges from 74-78% [23].…”

Section: Resultscontrasting

confidence: 78%

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Wahjuningsih¹,

Haslina²,

Nazir³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Food can fulfill both functional needs that are beneficial for health and nutritional requirements. Using mocaf (modified cassava flour) has been studied to produce food-processed products with good sensory characteristics, such as dry noodles. Latoh, which is rich in phenolic content and antioxidant activity, can further enhance the functional properties of noodles in addition to serving as a binder. Additionally, the addition of sago starch can improve the texture of the noodles and serve as a source of dietary fiber. This study aimed to study the nutritional value and functional properties of mocaf noodles by adding sago starch and latoh. There were six formula with varying percentages of mocaf flour, including sago with a ratio of 60%:10% (M1), 50%:20% (M2), 40%:30% (M3), 30%:40% (M4), 20%:40% (M5), and 10%:60% (M6), each formula containing 2% latoh flour. The result showed that mocaf noodle contained ash content about 1.32-1,32%, protein content 3.9-4.37%, fat content 0.41-0.67%, carbohydrate content 82.39-83.43% and total calories 339-343 kcal/100g noodles. Formula M3 had higher antioxidant activity (6.6%) and total dietary fiber content (11,54%) compared to other samples. The resistant starch content of noodles ranged from 8.7-12.64% with starch digestibility ranging from 27.27-61.05%. In conclusion, incorporating 30% sago starch, 40% mocaf, and 2% latoh flour in a formula has been found to increase dietary fiber and decrease starch digestibility. This suggests that the formula has the potential to be developed as a functional food.

show abstract

Section: Resultscontrasting

confidence: 78%

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Wahjuningsih¹,

Haslina²,

Nazir³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

show abstract

“…Pasta containing more wheat starch takes a longer cooking time, so replacing wheat durum semolina in pasta with non-starchy ingredients can lead to a shorter cooking time. These results agree with those reported by Bayomy & Alamri (2022) in pasta containing graded levels of chickpea or lentil flour.…”

Section: Cooking Propertiessupporting

confidence: 93%

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Rozan

El-Shshtawy²,

Boriy³

2022

Egypt. J. Food Sci.

View full text Add to dashboard Cite

C ORNSILK is one of the agricultural wastes of great nutritional and therapeutic benefit. This research aimed to study the chemical composition, antioxidant activity, phenolic content, and phenolic compounds profile of cornsilk powder (CSP) and the effect of adding it on the nutritional value, color, textural properties, cooking quality, and sensory attributes of pasta. The results showed a higher content of mineral elements in CSP compared to durum wheat semolina (DWS). The total phenolic content in CSP (10.68±0.1 mg GAE/g) was significantly (p<0.05) higher compared to DWS (0.478±0.07 mg GAE/g). The ethanolic extract of CSP recorded a significantly higher DPPH radical scavenging activity (9.786±0.09 mg TE/g dry matter) than the ethanolic extract of DWS (4.108±0.1 mg TE/g dry matter) (p<0.05). Likewise, for the FRAP assay, which was 12.494 ± 0.19 and 2.624 ± 0.14 µmol Fe +2 /g dry matter in CSP and DWS, respectively. The most five abundant phenolic compounds in CSP dry samples were gallic, rosmarinic, rutin, catechin, and kaempferol. The addition of CSP into DWS-pasta caused a significant gradual increase in protein, ash, and fiber, while the addition of CSP caused a significant decrease in the carbohydrate content and the energy value (p<0.05). DWS was lighter than the CSP, while CSP was higher in both redness (a* value) and yellowness (b* value) than the DWS. The redness and yellowness values increased significantly in both uncooked and cooked pasta by increasing the enriching with CSP. The cooking properties and firmness of the 2.5-CSP enriched pasta were not affected much compared to the control, while some effect was shown in these parameters by increasing the enrichment percentage. Sensory evaluation indicated that CSP can be incorporated into pasta ingredients in 10%, without any significant effect on consumers' sensory acceptability. Shortly, these results reflect a nutritional and distinct health value of corn silk as an additive to DWS pasta.

show abstract

“…In contrast, a significant (p ≤ 0.05) decrease in carbohydrates (3.20-7.14%) was observed in all combinations. Similar trends were obtained for ash, proteins, fibers, fat, carbohydrates, and energy in [33] study. An increase in ash value is likely due to increased amount in minerals [34].…”

Section: Nutritional Attributessupporting

confidence: 87%

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

Benayad

Taghouti²,

Benali³

et al. 2022

Foods

View full text Add to dashboard Cite

In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal–Wallis and Mann—Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh.

show abstract

Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour

Cited by 18 publications

References 27 publications

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

Contact Info

Product

Resources

About