Development of fresh and dried noodle products with high resistant starch content from banana flour

Tangthanantorn, Jidapa; Wichienchot, Santad; Sirivongpaisal, Piyarat

doi:10.1590/fst.68720

Cited by 14 publications

(16 citation statements)

References 34 publications

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“…However, F1 and F3 had a significant difference from the other samples. The highest rehydration rate was in the control formulation, (Tangthanantorn et al, 2021). Generally, a higher water rehydration rate is a desirable property for noodle products (Hastuti et al, 2021).…”

Section: Hardness Of Noodlesmentioning

confidence: 94%

“…The supplementation of pasta products with high RS flour affects their microstructure, increasing pore sizes, as is evident in scanning electron microscopy (SEM) analyses (Han et al, 2021). Several studies have been carried out on the effects of supplementing pasta products with specific starchy vegetable flour high in resistant starch content (noodles) (Tangthanantorn et al, 2021). However, limited research has been carried out on the effects on noodles of combining several starchy vegetable flours containing resistant starch.…”

Section: Introductionmentioning

confidence: 99%

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Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion.In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.

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Section: Hardness Of Noodlesmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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“…This result was similar to the trend of previous studies, which found that the addition of hydrocolloids (xanthan gum, guar gum, etc.) increased the hardness, adhesiveness, chewiness and resilience of the noodles [ 10 , 11 ]. The increase in hardness and chewiness of the noodles was beneficial in enhancing the noodles’ texture and strength [ 13 ].…”

Section: Results and Analysismentioning

confidence: 99%

“…Cooking loss rate is often used as an indicator to evaluate the cooking characteristics of noodles [ 10 ]. As can be seen in Figure 2 , the cooking loss of the noodles increased from 5.25% to 5.43% after adding TF.…”

Section: Results and Analysismentioning

confidence: 99%

“…Adding SA to noodles can contribute to a uniform and compact structure, and improve the rheological properties of dough, and texture properties of noodles [ 9 ]. Guar gum (GG) is a water-soluble non-ionic polysaccharide, which can increase the tensile strength and elasticity of noodles, and decrease the cooking loss [ 10 ]. Xanthan gum (XG) is an extracellular heteropolysaccharide secreted by the microorganism xanthomonas campestris .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles

Zhang

Chen

et al. 2022

Foods

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To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet content, and degradation temperature in noodles. Meanwhile, it elevated the deeply bound water content and retarded water mobility. In addition, the content of slowly digestible starch and resistant starch in the noodles increased with the addition of 3% TF. It was found that the effect of 3% TF on the above data was not different from the effects of the three hydrocolloids (respectively, their optimal additions), and improved the quality characteristics of the noodles. The results provide guidance for the application of TF and the development of a new natural hydrocolloid and nutritionally fortified noodles.

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Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

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This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

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Development of fresh and dried noodle products with high resistant starch content from banana flour

Cited by 14 publications

References 34 publications

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

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