Effect of storage on the selected properties of macaroni enriched with wheat germ

Pınarlı, İlkay; İbanoğlu, Şenol; Öner, Mehmet D.

doi:10.1016/j.jfoodeng.2003.10.005

Cited by 54 publications

(46 citation statements)

References 8 publications

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“…It was also verified by Almeida et al, (2013) that wheat bran is the fibre source that has a greatest effect such as reducing lightness and hue angle, increasing chroma, making darker crumb color, due to its inherent color. Pınarlı et al, (2004) reported that microwave application on wheat germ, decreased the lightness, increased the redness values compared to the control samples. Demir and Elgün (2013) reported that stabilization applications such as autoclave and microwave on whole wheat flour increased the redness (a*) values of bread crumb and crust colour compared to the control samples.…”

Section: Resultsmentioning

confidence: 98%

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Ertaş¹

2016

J Food Health Sci

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Abstract:The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of leavened and unleavened flat bread was studied. Wheat bran was stabilized with three applications (hot air oven, microwave and autoclave). The stabilization methods affected the physical characteristics of bazlama (thickness, spread factor) and yufka (diameter, thickness, spread factor) samples. In bazlama samples, substitution of stabilized wheat bran (SWB) lead to significant decrease in L* and increase in a* and b* values compared to the control bazlama. While autoclave and microwave stabilization methods are the most effective methods to decrease the phytic acid content for bazlama samples, for yufka samples; autoclave stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of bazlama and yufka samples significantly (p<0.05) increased with SWB substitution. Thus, autoclave stabilization could be used for wheat bran stabilization to improve the nutritional quality of bazlama and yufka samples.

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Section: Resultsmentioning

confidence: 98%

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Ertaş¹

2016

J Food Health Sci

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“…A weak gluten matrix could allow the easy penetration of moisture and swelling of starch during cooking. Also, MD and SD semolina had higher protein content, and hence, a greater gluten matrix and a lower starch content than WD semolina, which might explain their lower water absorption upon cooking (Pinarli et al. 2004).…”

Section: Resultsmentioning

confidence: 99%

Semolina and Hydration Level During Extrusion Affect Quality of Fresh Pasta Containing Flaxseed Flour

Sinha

Manthey²

2008

Journal of Food Processing and Preservation

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Flaxseed (Linum usitatissimum L.) is an emerging food ingredient because of its several health benefits. Research was conducted to determine the effects of semolina, hydration level during extrusion and flaxseed flour concentration on the physical and cooking characteristics of freshly extruded pasta. The appearance of fresh pasta reflected the appearance of the ingredients. Fresh pasta became darker and redder as flaxseed flour concentration increased. Flaxseed flour did not affect cooking loss or water absorption during cooking of fresh pasta. However, flaxseed flour reduced the cooked firmness of fresh pasta by decreasing the dough strength. The cooked firmness of fresh pasta containing flaxseed flour was improved by using a semolina that makes a strong dough rather than a weak dough, and by extruding at a low (29%) compared to high (31%) hydration level. PRACTICAL APPLICATIONS Research results reported in this article would be useful in the development of a processing protocol for fresh pasta containing flaxseed flour and possibly other nontraditional ingredients. The results provide support for the need to use a strong dough‐forming semolina and to extrude the semolina–flaxseed flour mixture at a low hydration level (29%) in order to produce a fresh pasta that has desirable cooking/cooked properties.

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“…The cooked sample was dried overnight in a vacuum oven (708C, 70 mm Hg) to obtain a dry mass. The quality parameters were calculated as follows [16]:…”

Section: Cooking Qualitymentioning

confidence: 99%

The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta

2013

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Drying is one of the most important stages in pasta production because of its influence on texture and colour. Whole grain pasta has been associated with greater cooking loss and softer texture. The objective of this research was to examine the impact of the drying profile and whole grain content on pasting and physicochemical properties of starch in macaroni and see how the qualitative properties of macaroni are affected. A flour Â drying interaction was detected in pasting properties of the samples with differences observed in peak viscosity, peak time and final viscosity in whole grains following drying. Hot stage microscopy showed restricted granule swelling following treatment, reducing amylose leaching, which partly governs viscosity. DSC showed a significant increase in ALC formation upon treatment, which can also reduce leaching. While the interaction between these main effects was significant for cooking loss, firmness and adhesiveness measured instrumentally, differences between drying conditions for either textural attribute could not be detected using a trained panel.

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Effect of storage on the selected properties of macaroni enriched with wheat germ

Cited by 54 publications

References 8 publications

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

The Effect of Microwave, Autoclave and Hot Air Oven Stabilized Wheat Bran Substitution on Nutritional and Sensorial Properties of Flat Breads

Semolina and Hydration Level During Extrusion Affect Quality of Fresh Pasta Containing Flaxseed Flour

The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta

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