Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Ghanate, Aarti S.; Annapure, Uday S.

doi:10.1007/s13197-019-03788-5

Cited by 8 publications

(4 citation statements)

References 26 publications

(33 reference statements)

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“…Furthermore, the DST was highly positively correlated with the firmness of cooked hollow noodles ( r = .855, p < .01) while was negatively related to the NWA of hollow noodles ( r = −.617, p < .05). Similar results were obtained by previous researches (Ghanate & Annapure, 2019 ; Yue et al., 2017 ). A longer stability time could strengthen the gluten of the dough and formed a tight gluten network structure, thus preventing noodles from absorbing water.…”

Section: Resultssupporting

confidence: 92%

Section: Relationship Between Wheat Flour Characteristics and Hollow ...supporting

confidence: 93%

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Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

Xiong

Liu

Song

2021

Food Science & Nutrition

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Noodles, as the low-cost, convenience staple foods, are prepared mostly from wheat flour. Nowadays, consumers pay more attention to nutritional and healthy noodle products and require the noodles with ready-to-eat convenience and superior flavor and taste.Fermentation can convert wheat flour dough into inviting, toothsome and digestible products, and this technology is mainly used in the production of bread and steamed bread. However, in order to improve the nutrition, functional, sensory, and technological characteristics of noodle products, fermentation step as an innovative strategy was applied to pasta making (Montemurro et al., 2019).

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Section: Resultssupporting

confidence: 92%

Section: Relationship Between Wheat Flour Characteristics and Hollow ...supporting

confidence: 93%

Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

Xiong

Liu

Song

2021

Food Science & Nutrition

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“…Rice noodles produced using KFR24 had slightly increased cooking loss compared to those using NR. This result may occur because of the increased dough water absorption of KFR24, as cooking loss is positively correlated with dough water absorption (Ghanate & Annapure, 2019). Despite the cooking loss in noodles prepared from KFR24 and KFR48, the cooked noodles were firm and had reduced adhesiveness.…”

Section: Resultsmentioning

confidence: 99%

Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten‐free noodles

Park

Woo

Park

et al. 2021

Journal of Food Science

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To use rice flour as an ingredient in gluten-free noodles, improved texture properties such as increased hardness and reduced adhesiveness are required. We investigated the physicochemical characteristics of rice flour obtained by fermenting japonica rice with koji, determined the pasting and textural properties of the resulting gel, and suggested a method for producing glutenfree noodles. Koji-fermented rice flour was obtained by fermenting rice grains for 24 and 48 h. Koji fermentation reduced the protein and ash content of the rice and lowered the pH. The change in amylose content was not significant, but the short-to-long-chain ratio of amylopectin increased. Changes in the structural and compositional characteristics facilitated swelling of the rice flour and starch leaching. Variations in the gelatinization and hydration properties of the rice flour increased its peak viscosity and gel hardness, and reduced its gel adhesiveness. Noodles made from koji-fermented rice flour have improved physical features, such as modified textural properties resulting from a gel texture and increased whiteness, indicating that koji-fermented rice flour is a desirable noodle ingredient for gluten-free foods.

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“…Wheat grows worldwide as a major cereal source; however, the demand has increased exponentially. Wheat flour is crucial for bakeries and many household products [ 122 ]. Other emerging edible flours are required to supplement the demand with cost-effective and fortification functions.…”

Section: The Mangrove Fruit In the Intermediary Stage Of Processed Foodmentioning

confidence: 99%

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

et al. 2022

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Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

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Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Cited by 8 publications

References 26 publications

Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten‐free noodles

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

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