Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle

Abstract

Background and objectivesNoodles from rice are consumed in most of the Asian countries due to ease in preparation and good consumer acceptability. So, the present study was designed to develop protein‐enriched noodles from rice flour and chickpea (germinated flour from 7% to 30% and protein isolate from 3% to 10%) and to investigate their physicochemical, cooking, rheology, electrophoretic properties, in vitro starch and protein digestibility and sensory evaluation.FindingsThe present study was carried out to access the effect of germinated flour (7%–30%) and protein isolate (3%–10%) from chickpea on rice‐based noodle qualities. Dynamic rheology of rice‐based noodle dough showed shear thinning behavior (G′ > G″) with weak gel‐like characteristics. All the rheological models (Power law, Herschel–Bulkley, Bingham, and Casson) used were best fitted to experimental data with coefficient of regression (R2) >93%. Results showed that with increase in level of the germinated chickpea flour and protein isolate, protein content (7.22%–14.35%), antioxidant activity (22.75%–33.79%), and total phenolic content (117.65–223.35 mg GAE/100 g) of the rice‐based noodles increased significantly (p ≤ 0.05), whereas lightness, cooking time (13.35–10.13 min), cooking loss (7.38%–6.78%), cooked weight (41.40–33.15 g/100 g), percentage of starch gelatinization (65.36–41.26), and in vitro starch digestibility decreased significantly. The in vitro protein digestibility (78.68%–87.59%) of noodles increased significantly with added chickpea ingredients (germinated flour and protein isolate). The glycemic index (70.83 to 57.49) of the rice‐based noodles showed significant (p ≤ 0.05) decrease with increase in level of chickpea ingredients (germinated flour and protein isolate). The chickpea‐enriched rice‐based noodle samples were characterized by a number of polypeptide with molecular weight from 250 to 10 kDa, with increased intensity of protein bands. Rice‐based noodles prepared with chickpea flour (20%) and protein isolate (8%) showed better overall acceptability on the basis of sensory evaluation.ConclusionsNoodles prepared with germinated chickpea flour (20%) and chickpea protein isolate (8%) showed better acceptability on the basis of sensory score and recommended for noodle making with rice flour with improved noodle quality.Significance and noveltyThe research explored the possibility of germinated chickpea flour and protein isolate addition to rice for noodle formulation as functional food to target protein malnutrition, diabetes, and celiac diseases.

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

“…These results concur with our previous study on faba bean supplemented pasta where we found that medium B1-chains [degree of polymerization (DP), [13][14][15][16][17][18][19][20][21][22][23][24] showed positive correlation with RS in raw starch samples but showed no correlation in the cooked pasta [15]. Pasta is consumed after cooking while ready to eat crackers require no further processing.…”

“…Pulses are consumed in different forms and levels across countries, ethnic groups and economic classes [ 23 ]. In Asian countries, pulses are traditionally consumed as whole grains or after splitting (dahl), but in the Western countries, pulse flours are used to partially substitute wheat flour in pasta, bread and bakery products [ 15 , 23 , 24 , 25 , 26 ]. However, utilization of pulses to enhance the nutritional value of wheat-based products presents specific challenges for consumer acceptance that is dependent on texture, flavor, appearance, and color [ 5 ].…”

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

“…The dough sections were stained with a mixture of fluorescein isothiocyanate (FITC, 0.0001%) and Rhodamine B (0.001%, w/v) in N,N‐dimethylformamide to visualize starch (FITC, green) and proteins (Rhodamine B, red) under a FluoView FV300 confocal laser scanning microscope (Olympus Corp., Tokyo, Japan). Stained slides were stored at ambient temperature for 20 min, washed with distilled water to remove extra dye, and then cover slips were mounted to prevent water loss (Sofi, Singh, Chhikara, & Panghal, ). The excitation/emission wavelengths were 488 nm/518 nm for FITC and 568 nm/625 nm for Rhodamine B, and all samples were observed at high magnification to provide the best characterization of the microstructure.…”

“…The cooking characteristics of fresh noodles were evaluated according to the method described by Sofi et al. (). The optimum cooking time for each sample was determined using the AACC International Method (44‐15.02 Moisture Air‐Oven Methods AACC, 2000).…”

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

“…Cold extrusion is an ideal process to produce pasta fortified with legumes, although this fortification is a new process. The principal studies in the literature showed the fortification of wheat flour with legumes such as soya, pea, lentil, chickpea, lupin and bean [ 137 , 138 , 139 , 140 , 141 , 142 , 143 , 144 , 145 , 146 , 147 , 148 , 149 , 150 , 151 , 152 , 153 , 154 ]. These authors revealed the modifications observed in the pastas fortified in comparison to the control pasta (in general, durum wheat semolina).…”