Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch

Menon, Renjusha; Padmaja, G.; Sajeev, M. S.

doi:10.1016/j.foodchem.2015.02.148

Cited by 38 publications

(19 citation statements)

References 36 publications

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“…Sensory evaluation was carried out by 10 trained panelists (5 females and 5 male; age, 22~43 years) using quantitative descriptive analysis (QDA) (Lawless and Heymann 2010;Menon et al 2015). The evaluation standard and the attributes' weights were selected according to SB/T10137-1993 Bthe quality evaluation standard of noodles^with some adjustments for the properties of frozen noodles.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Zhili

Wang

et al. 2016

J Food Sci Technol

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Effects of hydrocolloids such as Sodium polyacrylate, xanthan gum and sodium alginate on the energy consumption and quality of frozen cooked noodles were investigated. Results showed that gelatinization temperature (GT) shortened significantly and texture properties (hardness, firmness, break strength) of frozen cooked noodle were significantly improved by adding different hydrocolloid additives (P < 0.05). Nevertheless, there were no significant differences of glass-transition temperature between hydrocolloid fortified and non fortified frozen cooked noodles. Moreover, the hydrocolloids improved quality of cooked noodle and increased energy consumption, however, xanthan gum showed the best results. The optimized constituents were: sodium polyacrylate 0.13 %, xanthan gum 0.86 %, sodium alginate 0.18 % with predicted sensory scores of 90.30. The study showed that hydrocolloids could be used as modifying agents in frozen cooked noodle process.

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Section: Sensory Evaluationmentioning

confidence: 99%

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Zhili

Wang

et al. 2016

J Food Sci Technol

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“…Skrabanja et al indicated that bread with buckwheat has lower GI, which was consistent with our results. Several researches also had shown that dietary fiber addition into wheat flour products could reduce the rate of starch hydrolysis compared to the control samples …”

Section: Resultsmentioning

confidence: 99%

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

et al. 2019

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The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starch digestion, of noodles are investigated. Incorporation of TBF significantly changes the physical character of noodles. As TBF levels increase in noodles, the color of dough sheet become darker and noodle texture is affected deleteriously. Starch gelatinization temperature increases with TBF inclusion, and the relaxation time by low‐field nuclear magnetic resonance (LF‐NMR) system (including T21, T22, and T23) decreases due to the close combination of water with macromolecule such as protein and starch. Near‐infrared reflectance spectroscopy (NIRS) results in all of the cooked noodles show that both energy, and protein content, decrease significantly. Compared with noodles without substitution, TBF noodles reduce the production of reducing sugar released during an in vitro starch digestion. These findings suggest that incorporation of TBF in noodles could improve noodle nutrition but care is required to ensure appropriate textural characteristics are maintained.

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“…Cooking time: Fifty grams of pasta was taken and added into beaker containing 500 ml of boiling water. Cooking time was noted down until disappearance center core of pasta (Menon, et al,2015). Then the sample was drained and cooked water was collected for further analysis.…”

Section: Cooking Quality Analysismentioning

confidence: 99%

Optimization of ingredients composition of non wheat pasta based on cooking quality using response surface methodology (RSM)

Prema¹,

Abirami²,

Nandhini³

et al. 2018

AJDFR

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The purpose of this study was to develop non wheat millet pasta. Box Benhken Design (BBD) under Response Surface Methodology (RSM) was used to find the better composition by considering cooking quality parameter such as cooking time, solid gruel loss, volume expansion and bulk density. Pasta was prepared using tapioca flour, foxtail millet flour and barnyard millet flour, corn flour, water and salt. The corn flour and the salt quantities were kept constant and the remaining flours varied. The dough prepared manually and extruded using cold extruder followed by it was steamed at 80ºC for 10 min and dried at hot air oven at 60ºC. Ingredients were optimized based on derringer’s desirability function. The optimized composition was found to be tapioca flour (50%), foxtail millet flour (24.6%) and barnyard millet flour (65.78 %), at this composition cooking time was 7.17 min, solid gruel loss was 6.198%, volume expansion was 6.99%, bulk density was 321.95kg/m3, carbohydrate was 71.5%, protein was 4.6% and fat was 1.1% with the desirability of 0.829.

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Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch

Cited by 38 publications

References 36 publications

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Effect of hydrocolloids on the energy consumption and quality of frozen noodles

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

Optimization of ingredients composition of non wheat pasta based on cooking quality using response surface methodology (RSM)

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