Development and Quality Evaluation of Extruded Product of Rice Flour Incorporated With Beetroot (Beta Vulgaris) Pomace and Pulse Powder

Sinha, Pushyamitra; Masih, Dorcus

doi:10.15373/22778179/august2014/42

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These bioactive compounds present in beetroot act as antioxidant, anti-inflammatory, anticarcinogenic, hepatoprotective, antidiabetic, and cholesterol-lowering and wound-healing components (Chhikara, Kushwaha, Sharma, Gat, & Panghal, 2019). Beetroot has been added in the form of juice, pomace powder, and dried root powder in noodles and extrudates by various researchers (Kim et al, 2015;Shim, Kim, & Bae, 2003;Sinha & Masih, 2014). Beetroot has been used in different products like yoghurt (Yadav, Masih, & Sonkar, 2016), probiotic drink (Panghal, Virkar et al, 2017), ice cream (Manoharan, Ramasamy, Kumar, Dhanalashmi, & Balakrishnan, 2012), jelly (Chaudhari & Nikam, 2015), candy (Fatma, Sharma, Singh, Jha, & Kumar, 2016), multigrain snacks (Dhadage, Shinde, & Gadhave, 2014), and cookies (Amnah, 2013;Youssef & Mousa, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Beetroot has been used in different products like yoghurt (Yadav, Masih, & Sonkar, 2016), probiotic drink (Panghal, Virkar et al, 2017), ice cream (Manoharan, Ramasamy, Kumar, Dhanalashmi, & Balakrishnan, 2012), jelly (Chaudhari & Nikam, 2015), candy (Fatma, Sharma, Singh, Jha, & Kumar, 2016), multigrain snacks (Dhadage, Shinde, & Gadhave, 2014), and cookies (Amnah, 2013;Youssef & Mousa, 2012). Beetroot has been added in the form of juice, pomace powder, and dried root powder in noodles and extrudates by various researchers (Kim et al, 2015;Shim, Kim, & Bae, 2003;Sinha & Masih, 2014). In these studies, the pasting properties and antioxidant potential of nutritionally improved noodles are missing.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

et al. 2019

View full text Add to dashboard Cite

Background and objectives:Noodles are staple food for many Asian countries as these are easy to prepare, economic, and convenient, thus gaining popularity throughout world. However, wheat flour-based noodles are deficient in essential nutrients. So, the present study was planned to investigate the potential of beetroot pulp (0%, 10%, 20%, 30%, and 40%) as a component in noodle manufacturing to improve the nutritional status. Phytochemical analysis, cooking qualities, pasting properties, color, and sensory profile of Asian noodles were determined. Findings: Study revealed that beetroot pulp addition to wheat flour greatly influenced the cooking, color, functional, phytochemical, nutritional, and sensory characteristic of formulated noodles. Pulp addition significantly (p < 0.05) improved the nutritional value, bioactive compounds, and the color intensity. On increasing the level of incorporation of beetroot (0%-40%), there was an increment in antioxidant activity (free radical scavenging activity, determined according to the elimination of DPPH radicals) (21.20 ± 0.10%-50.30 ± 1.0%), total phenol content determined by the Folin-Ciocalteu reaction (117.02 ± 1.0-152.20 ± 1.0 mg/ 100 g), and betalains content (0-140.48 ± 0.01 mg/100 g). Lightness of color value significantly decreased from 68.27 ± 0.051 to 35.7 ± 0.30, indicating darker color on pulp addition. There was an increase in fat uptake (15.96 ± 0.070%-18.76 ± 0.5%), cooking time (5 ± 0.10-6 ± 0.20 min), and gruel losses (0.075 ± 0.005-0.195 ± 0.002 g/100 g) with pulp addition. Conclusions: Noodles with 30% beetroot pulp were considered best as this significantly improved (p < 0.05) the nutritional, phytochemical, cooking, and sensory quality attributes. This particular level can be recommended for delivering staple food with better nutritional contents and suitable cooking as well as eating quality parameters. Significance and novelty: The research explored the possibility of beetroot pulp addition to noodle for the development of functional staple food. K E Y W O R D Santioxidant, betalains, carotenoids, cooking quality, pasting properties

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

et al. 2019

View full text Add to dashboard Cite

show abstract

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

Adamczyk

Posadzka

Witczak

2023

Foods

View full text Add to dashboard Cite

This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye–wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye–wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample.

show abstract

Development and Quality Evaluation of Extruded Product of Rice Flour Incorporated With Beetroot (Beta Vulgaris) Pomace and Pulse Powder

Cited by 2 publications

References 0 publications

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

Contact Info

Product

Resources

About