Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

Kuen, Ng Hui; Hamid, Mansoor Abdul; Mamat, Hasmadi; Akanda, Jahurul Haque; Ahmad, Fisal

doi:10.2991/iconhomecs-17.2018.43

Cited by 6 publications

(9 citation statements)

References 40 publications

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“…The degree of volume increase during boiling of the noodles was affected by starch gelatinization and protein hydration related to the size of the starch (Kang et al, 2017). Kuen et al (2017) found the rehydration rate of noodles to range between 97.22% and 98.35%, which is slightly above the current study, while Özyurt et al (2015) reported the volume increase of noodles to be in the range of 45% to 124%, which is comparable with the results obtained in the current study of 83.53% to 100%.…”

Section: Hardness Of Noodlessupporting

confidence: 80%

“…The significant cooking loss obtained in F3 may have resulted from the reduced gluten strength in high RS flours. Therefore, the noodles' structure experienced disruption and weakening, which allowed the leaching of many soluble solids from the noodles into the cooking water (Espinosa-Solis et al, 2019; Kuen et al, 2017). Since the cooking losses in all four formulations were less than 12%, it was an indication that all the noodles produced were of good quality and highly accepted by consumers (Fu, 2008).…”

Section: Hardness Of Noodlesmentioning

confidence: 99%

“…The microstructure of the noodles showed that sample F0 was tightly packed, and after the addition of starchy flour, visible pores were present in the F2 noodles. The structural appearance of the noodles may have resulted from loosely bound fibers from high RS flours dissolving in water, leaving air spaces (Kuen et al, 2017). Another reason could be that the control sample and F2 have a different pasting degree, and the quantities of soluble amylose and amylopectin vary between them (Guo et al, 2006).…”

Section: Morphological Properties Of Noodles By Semmentioning

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 Noodlessupporting

confidence: 80%

Section: Hardness Of Noodlesmentioning

confidence: 99%

Section: Morphological Properties Of Noodles By Semmentioning

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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“…The higher value was found in control during storage of 90 days than standardized treatment T3. The results were in concurrence with Kuen et al [30][31][32] who shown that there was an increasing in trend of water activity from 0.243 to 0.396 in 6 months of storage in instant noodles [33][34][35][36].…”

Section: Storage Stability Studysupporting

confidence: 88%

Development of Functionally Enriched Cold Extruded Product Using Black Bean and Finger Millet

Poorvitha M.,

Narayanan,

Valli C.

et al. 2023

CJAST

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Extrusion is a unique method for preparing pasta, which is generally produced from refined wheat flour. However, preparation of pasta from black bean and millets are not prevalent. Millets and Black bean contain good source of protein and fibre. The present study was undertaken to develop pasta which is rich in protein, anthocyanin and dietary fibre. The study conducted included five trials along with control and significant ingredients like Refined Wheat Flour (RWF), Sprouted Finger millet flour (FMF), Black bean flour (BBF) in different proportions as T1- RWF: F: B - 80: 10: 10 and T2- RWF: F: B- 60: 20: 20, T3- 40: 30: 30, T4- 20: 40: 40, T5- 0: 50: 50 and control C- RWF: F: B- 100: 0: 0, along with xanthan gum of 2%, salt of 2% and 8% rice bran oil. These ingredients were mixed, kneaded and extruded in a cold extruder at a screw speed of 80 rpm and temperature of 40oC. Before drying, steaming was carried out for 15 mins. The extruded pasta was tray dried at 700C for 6 hours, cooled and then stored at room temperature. The standardization of the developed pasta was done using VETSTAT tool by assessing its physical and cooking quality parameters such as water absorption index, water solubility index, cooking time, cooking loss and swelling index. Proximate and sensory analysis were also carried out. Among the trials studied, T3- RWF: F: B- 40:30:30 was preferred as the standardized treatment based on the physical, cooking quality parameters and higher sensory scores for appearance and color, body and texture, flavour and overall acceptability. Thus, this study proved that indigenous black bean flour and sprouted finger millet flour can be partially substituted for refined wheat flour in the preparation of enriched cold extrudate like pasta. This developed novel product can satisfy the taste, satiety-oriented dieting and promote healthy aesthetic food habits of consumers.

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“…The addition of CF and GBF affected the quality of macaroni products according to a nutritional point of view, decreasing carbohydrate content, but increasing RS and increasing other quality values, especially protein, fiber, and ash (Table 3). Furthermore, chickpeas are high in essential amino acids like lysine, histidine, phenylalanine, valine, and threonine (Kuen et al, 2017). Therefore, it would be the perfect dietary supplement combined with WF to improve protein quality and ensure a better overall amino acid balance.…”

Section: Effect Of Mixing Ratio Of Wf:cf:gbf On the Chemical Componen...mentioning

confidence: 99%

Formulation and quality characteristics of macaroni substituted with chickpea and banana flour

Thủy

Yen

Tien

et al. 2023

Food Sci. Technol (Campinas)

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The objective of this study was to develop macaroni products from chickpea and green bananas flours by partial substitution wheat flour in order to improve the nutritional composition of the product in the direction of increasing the content of resistant starch, fiber, ash and high quality protein. Four macaroni formulas were established with the control recipe. In five designed recipes, the amount of flour used was gradually reduced from 100% to 70%, while the amount of chickpea and green banana flour substituted increased from 0% to 16% and 0% to 14%, corresponding. The physicochemical characteristics including cooking quality, microstructure, color and nutritional characteristics of macaroni were evaluated. Sensory evaluation of the products created from the formulations was also carried out. The research results have shown that substituting chickpea flour and green banana flour in macaroni formulations affected the physical and chemical properties of the final product. Among the 5 designed formulations, the F3 formula replacing wheat flour with 13% chickpea flour and 10% green banana flour was selected as this product improved the desired nutritional properties. The macaroni product made from the F3 formula contained higher levels of protein, resistant starch, lipids, ash and fiber than the control sample, while the lower carbohydrates have been noted. The rehydration rates, volume gain and cooking loss of F3 product were recorded at values of 67.3%, 91.45% and 3.77%, respectively. The highest number of sensory assessors preferred (80-100%) to the F3 product compared to the macaroni products made up of the remaining formulations.

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Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

Cited by 6 publications

References 40 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

Development of Functionally Enriched Cold Extruded Product Using Black Bean and Finger Millet

Formulation and quality characteristics of macaroni substituted with chickpea and banana flour

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