Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

Shobha, D.; Vijayalakshmi, D.; Puttaramnaik,; Asha, K. J.

doi:10.1007/s13197-015-1890-4

Cited by 21 publications

(18 citation statements)

References 24 publications

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“…A higher A 460nm value indicates more dissolution in the noodle soup and worse cooking resistance (Shobha et al, 2015). It was probably because the integrity of the gluten network was destroyed by the fibers within the green wheat flour, which was verified by SEM ( Figure 1).…”

Section: Color Analysis and Cooking Character Of Noodlesmentioning

confidence: 84%

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Zhang

Zhao

Song

et al. 2021

J. Food Process. Preserv.

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Green wheats are reaped in the late milk-ripening stage of the wheat-growing period, approximately 25-30 d post anthesis (dpa) (YIN et al., 2012). It is becoming a universal food, with one million tons of green wheat kernel products produced annually in the Middle East and it is commonly known as frekeh, frikeh, or freekah in Middle Eastern and European countries, and has been processed traditionally, such as by drying or baking. Fresh green wheat, which is chewy and slightly sweet, has been eaten directly as a satiating food in China in the past century. With increasing research into the characteristics of green wheat, its nutritional benefits are becoming increasingly well known. Immature wheat has been reported to contain a high content of fructo-oligosaccharides providing important biological functions, which were unavailable in mature wheat (Bayram, 2008). Additionally, the mineral composition of frekeh showed high amounts of calcium, magnesium, and potassium, and that its nutritional value was superior to that of wheat (Bird & Mular, 2003). Green wheat kernel contains more dietary fiber than wheat, which contributes to a reduction of glycemic index (GI). GI reflects the effect of foods on postprandial blood glucose response compared with a reference food. With increasing health awareness, low-GI food has become increasingly popular because it can reduce the incidence of chronic diseases (Mogoş et al., 2017). Furthermore, green wheat is rich in chlorophyll, which contains trace iron and is considered as a natural hematopoietic material, with chlorophyll and its derivatives having an antianemia effect. Although delicious, fresh green wheat kernel has a high moisture content (40%-45%) (Song et al., 2013), and is vulnerable to the environment, leading to a short shelf life. Therefore, green wheat kernel must be processed or frozen immediately for further use after

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Section: Color Analysis and Cooking Character Of Noodlesmentioning

confidence: 84%

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Zhang

Zhao

Song

et al. 2021

J. Food Process. Preserv.

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“…It is known that the chemical composition of flour will influence the food texture and aroma (Collar et al, 2015 ; Shobha et al, 2015 ). Additionally, the maize populations that produce better-quality broa have higher protein values and lower breakdown values when compared to commercial maize varieties (Brites et al, 2010 ).…”

Section: Discussionmentioning

confidence: 99%

Setting Up Decision-Making Tools toward a Quality-Oriented Participatory Maize Breeding Program

et al. 2017

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Previous studies have reported promising differences in the quality of kernels from farmers' maize populations collected in a Portuguese region known to produce maize-based bread. However, several limitations have been identified in the previous characterizations of those populations, such as a limited set of quality traits accessed and a missing accurate agronomic performance evaluation. The objectives of this study were to perform a more detailed quality characterization of Portuguese farmers' maize populations; to estimate their agronomic performance in a broader range of environments; and to integrate quality, agronomic, and molecular data in the setting up of decision-making tools for the establishment of a quality-oriented participatory maize breeding program. Sixteen farmers' maize populations, together with 10 other maize populations chosen for comparison purposes, were multiplied in a common-garden experiment for quality evaluation. Flour obtained from each population was used to study kernel composition (protein, fat, fiber), flour's pasting behavior, and bioactive compound levels (carotenoids, tocopherols, phenolic compounds). These maize populations were evaluated for grain yield and ear weight in nine locations across Portugal; the populations' adaptability and stability were evaluated using additive main effects and multiplication interaction (AMMI) model analysis. The phenotypic characterization of each population was complemented with a molecular characterization, in which 30 individuals per population were genotyped with 20 microsatellites. Almost all farmers' populations were clustered into the same quality-group characterized by high levels of protein and fiber, low levels of carotenoids, volatile aldehydes, α- and δ-tocopherols, and breakdown viscosity. Within this quality-group, variability on particular quality traits (color and some bioactive compounds) could still be found. Regarding the agronomic performance, farmers' maize populations had low, but considerably stable, grain yields across the tested environments. As for their genetic diversity, each farmers' population was genetically heterogeneous; nonetheless, all farmers' populations were distinct from each other's. In conclusion, and taking into consideration different quality improvement objectives, the integration of the data generated within this study allowed the outline and exploration of alternative directions for future breeding activities. As a consequence, more informed choices will optimize the use of the resources available and improve the efficiency of participatory breeding activities.

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“…Traditionally, wheat flour has been mainly used for noodles preparation. However, several varieties of noodles have been reported which were prepared by using rice, buckwheat or starches derived from potato, sweet potato, and pulses [2,3,4]. Increasing economic development and awareness for healthy lifestyle among the consumers, emphasize noodles which are enriched with natural protein and other functional components derived from plants sources [5].…”

Section: Introductionmentioning

confidence: 99%

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Sun

Liao

Zhang

et al. 2019

Foods

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Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

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Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

Cited by 21 publications

References 24 publications

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Setting Up Decision-Making Tools toward a Quality-Oriented Participatory Maize Breeding Program

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

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