Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (<i>Secale cereale</i> L.) flour noodles

Liu, Rui; Yang, Guang; Guo, Juanjuan; Wu, Tao; Sui, Wenjie; Zhang, Min

doi:10.1080/19476337.2018.1515792

Cited by 3 publications

(3 citation statements)

References 30 publications

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“…The resulting filtrate is added FeCl3 5%. The presence of tannins is indicated by a dark brown precipitate formed 15 .…”

Section: Black Garlic Extract Phytochemical Testmentioning

confidence: 99%

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Effect of Black Garlic Extract in Feminine Liquid Soap as Antibacterial (Escherichia coli)

Herliawati,

Wintariani,

Olivia

et al. 2023

Trop. H. Med. Res.

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One of the causes of infection is pathological vaginal discharge caused by Escherichia coli. Handling of this infectious disease is still limited to giving antibiotics. So, an alternative therapy is needed using herbs. Black garlic is a fermented product that has stronger antibacterial properties. Based on this, it is necessary to test the potential of liquid soap with black garlic extract as antibacterial as scientific evidence. Research Objectives: To analyze the effect of black garlic extract on women's liquid soap on the growth of Escherichia coli. This research is quantitative research with an experimental research design. In this study, the intervention given was giving black garlic extract in feminism hygiene liquid soap preparations with various doses for bacteria Escherichia coli with disc diffusion technique. Black garlic extract was tested for phytochemicals to determine the content of active compounds. The results showed that black garlic extract in feminine hygiene liquid soap inhibited the growth of Escherichia coli bacteria; at a concentration of 40%, black garlic had the highest antibacterial activity with an average inhibition zone of 12.7mm. Therefore, it is proven that black garlic extract is effective as an antibacterial Escherichia coli in the formulation of feminine hygiene liquid soap.

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“…The resulting filtrate is added FeCl3 5%. The presence of tannins is indicated by a dark brown precipitate formed 15 .…”

Section: Black Garlic Extract Phytochemical Testmentioning

confidence: 99%

“…The residue was dissolved in 20 mL of ethanol and further filtered. The filtrate was added with 0.5 mL HCl concentrated, then heated with heated water if the red color changes show positive results 15 .…”

Section: Black Garlic Extract Phytochemical Testmentioning

confidence: 99%

Effect of Black Garlic Extract in Feminine Liquid Soap as Antibacterial (Escherichia coli)

Herliawati,

Wintariani,

Olivia

et al. 2023

Trop. H. Med. Res.

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“…El contenido de fibra cruda de las algas Espirulina fideos alcalinos amarillos aumentados por la adición de polvo de algas espirulina. De igual manera en el estudio realizado por (Liu et al, 2018), elaboró fideos de harina de centeno enriquecidos con ajo negro con buena calidad de cocción. Los fideos fortificados al 2.0% o 3.0% fueron los productos más aceptables entre todas las muestras de fideos preparados.…”

Section: Fortificación En Pastasunclassified

Current challenges and future trends in nutritional fortification and reduction of harmful substances in mass consumption foods: pasta, sausages and cheeses

Perez

Negreiros

2021

manglar

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La fortificación nutricional en alimentos es de vital importancia en nuestra sociedad y más si son alimentos consumido masivamente por la gente como es el caso de las pastas, quesos y embutidos ya que los problemas que origina una mala alimentación o una ingesta inadecuada de nutrientes puede ser la puerta para enfermedades desde las más simples hasta las más complejas. Reducción de sustancias dañinas en alimentos es la disminución deliberada del contenido de componentes perjudiciales para la salud de las personas. El objetivo de esta revisión es recoger los estudios más importantes elaborados sobre la fortificación nutricional y reducción de sustancias dañinas en alimentos de consumo masivo como las pastas, quesos y embutidos haciendo referencia primero con que componentes se va fortificar y luego explicando su influencia en el valor nutricional de cada uno de los alimentos antes mencionados. Los principales hallazgos de la revisión fueron el aumento de sustancias de gran importancia nutricional como proteínas, fibras, calcio, zinc, antioxidantes, omega 3, vitaminas A, C, D y reducción de sustancias dañinas como las grasas, gluten y sodio.

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Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

Vishwakarma

Mandliya

Dalbhagat

et al. 2023

Foods

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Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles’ crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2–4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles.

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Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Cited by 3 publications

References 30 publications

Effect of Black Garlic Extract in Feminine Liquid Soap as Antibacterial (Escherichia coli)

Effect of Black Garlic Extract in Feminine Liquid Soap as Antibacterial (Escherichia coli)

Current challenges and future trends in nutritional fortification and reduction of harmful substances in mass consumption foods: pasta, sausages and cheeses

Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

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