Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles

Khatkar, Anju Boora; Kaur, Amarjeet

doi:10.1007/s11694-018-9838-9

Cited by 27 publications

(30 citation statements)

References 33 publications

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“…The cooking time increased from 5.18 to 7.32 min for CMC and from 5.18 min to 8.50 min for guar gum formulation. The increase in cooking time with addition of hydrocolloid has also been reported by Kaur et al (2015) and Khatkar and Kaur (2018b). The increase in cooking time may be attributed to restriction of water availability to the starch granules in noodle strands causing delay in swelling and gelatinization.…”

Section: Resultssupporting

confidence: 76%

“…However, there was drastic decrease in cohesiveness with addition of guar gum in formulation. Khatkar and Kaur (2018b) also reported increased hardness, adhesiveness and springiness with addition of gum in noodles. The increase in hardness, cohesiveness and springiness might be because of formation of strong and firm network of starch polymer and hydrocolloid binding soluble starch imparting a hard and springy texture to noodles (Khatkar and Kaur, 2018b).…”

Section: Resultsmentioning

confidence: 94%

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Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

Shere

Sahni

Devkatte

et al. 2020

NFS

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Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 94%

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

Shere

Sahni

Devkatte

et al. 2020

NFS

View full text Add to dashboard Cite

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“…The above results were associated with the water absorption of cooked noodles, and more water absorption corresponded to less hardness. Moreover,Khatkar and Kaur (2018) andKhatkar et al (2021) reported a similar result which indicated that the incorporation of SPCs into semolina increased the noodle hardness. The increase of the hardness of SPC enriched noodles might be due to the firm network formation by the interaction between starch and SPC (Khatkar…”

mentioning

confidence: 67%

“…For instance, noodles prepared with SPC fortified semolina showed longer cooking time, higher cooking loss, higher hardness, and adhesiveness, but lower springiness, cohesiveness, chewiness, resilience, L*, a*, and b* values (Khatkar & Kaur, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Soy protein products could improve the nutrition of the noodles, but they also had negative impacts on noodle quality. For instance, noodles prepared with SPC fortified semolina showed longer cooking time, higher cooking loss, higher hardness, and adhesiveness, but lower springiness, cohesiveness, chewiness, resilience, L *, a *, and b * values (Khatkar & Kaur, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Zhang

Guo

Xiong

et al. 2022

Food Processing Preservation

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Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were used to fortify flour nutrition, and the rheological properties of dough and qualities of noodles were determined. Soy proteins increased the peak viscosity of flour paste. Dough fortified with TSP also exhibited more solid-like behavior with the highest storage modulus, while dough fortified with SPH showed the lowest storage modulus. Soy proteins increased the cooking loss of noodles. The protein loss of SPH-W noodles was up to 32.0%, much higher than wheat noodles, 13.3%, while the protein loss of TSP-W noodles was only 14.3%. Three types of soy proteins weakened the gluten network on different levels. The larger protein molecules in TSP linked with glutenin and formed the higher molecular polymers, counterbalancing the weakening effects deriving from the interfering with the glutenin-glutenin linkages. Therefore, TSP is more suitable to utilize in noodles. Practical applicationsWheat flour noodles are widely consumed in most countries, so the protein quality in noodles is critical to consumer health. The essential amino acid, lysine, is relatively deficient in wheat proteins. Soy protein is rich in lysine and could be used to fortify the nutrition of flour products. However, some negative effects of soy protein on the qualities of flour products have been observed. Therefore, we modified Soy protein isolate (SPI), hoping to increase the interaction between soy protein and wheat protein, and reduce the negative impacts of soy protein on qualities of noodles. Results showed texturized soy protein exhibited fewer negative effects on noodle qualities than SPI and soy protein hydrolysate. The results presented in this study provided us with some useful information about how to select soy proteins to fortify noodle nutrition.

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

et al. 2019

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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.

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Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles

Cited by 27 publications

References 33 publications

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

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

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