Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

Bhise, Suresh; Kaur, Amarjeet; Aggarwal, Poonam

doi:10.1007/s13197-014-1630-1

Cited by 33 publications

(17 citation statements)

References 12 publications

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“…Foaming activity and stability for the raw and precooked flour blends were examined; however, only the raw flours were able to form foams (FA = 203% for CS; FA = 169% for CM), which were inherently very unstable (Table ). The poor FA of blends containing maize flour has also been reported by Bhise, Kaur, and Aggarwal (). They substituted 0%–40% extruded defatted sunflower seeds with maize flour, and found low FA ranging from 6% to 20%.…”

Section: Resultssupporting

confidence: 70%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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Background and objectives The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. Findings Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. Conclusions Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. Significance and novelty A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends.

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Section: Resultssupporting

confidence: 70%

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

et al. 2019

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“…Similar results were represented by Giacomino et al (2013) in cereal bars, enriched with an extruded flax seed meal which provide an adequate nutritional quality of proteins, dietary fiber and v6:v3 ratio. With incorporation of 10% flaxseed flour for the preparation of extruded noodles indicated improvement in protein content, but as the level of flaxseed flour increased it shows the negative effect on sensory, color and cooking characteristics of noodles (Bhise et al, 2014).…”

Section: Extruded Productsmentioning

confidence: 98%

Recent advances in utilization of flaxseed as potential source for value addition

Kaur

Waghmare

Kumar

et al. 2018

OCL

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Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

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“…Sunflower‐protein based ingredients have been added to noodles, wheat bread, and cookies for increased protein, fiber, and functional properties (Nesterenko and others ; Bhise and others , ; Shchekoldina and Aider ). When panelists assessed texture, appearance, taste, color, and overall acceptability, the highest scores were given for noodles and cookies with 10% sunflower protein and wheat bread with 5% sunflower protein (Nesterenko and others ; Bhise and others , ; Shchekoldina and Aider ). The addition of sunflower proteins to noodles and cookies is thus promising when added below 10%, and it may be possible to add it at higher amounts in other food matrices where the color may not be considered a negative sensory effect.…”

Section: Applications Of Sunflower Protein In Foodmentioning

confidence: 99%

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

Wildermuth¹,

Young²,

Were³

2016

Comp Rev Food Sci Food Safe

102

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Sunflower seeds are used to produce oil for human consumption, but its protein meal by-product has long been used as animal feed. Formation of green-colored complexes through oxidized chlorogenic acid(CGA)-protein interactions is a primary reason why defatted sunflower protein has not been widely utilized by the food industry. Sunflower protein possesses many properties that make it an appealing alternative protein source from both a marketing and formulation perspective, including its low cost, absence of major allergens, low antitrypsin inhibitors, and its status as both vegan and "clean" label friendly. With the global demand for sunflower oil and novel protein sources expected to increase and waste recovery a concern for many, providing uses for the sunflower meal and its fiber and polyphenol components would provide added value to by-products from sunflower oil processing. This review addresses the unique green pigmentation associated with the interaction of sunflower protein and oxidized CGA by outlining the sunflower oil and protein meal market, CGA reactions contributing to greening, methods for CGA extraction, and the effect of processing on sunflower protein quality and the greening reaction. This review also addresses potential food applications of sunflower protein-based ingredients, such as addition of texturized protein to food products; a microencapsulation matrix for antioxidants; edible, flexible biodegradable films; and even use of sunflower butter as an alternative to peanut butter where the green color is not considered undesirable. Continued studies are needed to make sunflower-based products and CGA-extraction processes available across the global marketplace.

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Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

Cited by 33 publications

References 12 publications

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

Recent advances in utilization of flaxseed as potential source for value addition

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

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