Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone

Ojukwu, Moses; Ahaotu, Ndidiamaka; Easa, Azhar Mat

doi:10.1111/ijfs.15491

Cited by 6 publications

(2 citation statements)

References 52 publications

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“…The subsequent air-dried RNS-COM had shorter cooking times, lower cooking losses, and higher yields. The microstructures of the steamed and dried combinedly-treated RNS-COM differed noticeably, but the relative crystalline structure of starch was preserved just after the steaming and drying treatments [40].…”

Section: Air-dried Rns-com (Rns-com = Rice Noodles With 5% Spi Crossl...mentioning

confidence: 96%

Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles

Ojukwu¹,

Easa²

2022

Soybean - Recent Advances in Research and Applications

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Soy protein isolate (SPI) may serve as a health-enhancing functional ingredient in many food products due to the content of isoflavones. However, the high protein content may also be exploited as a structure modifier in gluten-free noodles. We applied Soy protein isolate to improve rice flour noodles’ structure, textural, and cooking properties by combining cross-linking and cold gelation of soy protein isolate using microbial transglutaminase and glucono-δ-lactone, respectively. The simultaneous cross-linking yielded noodles with improved structure and textural properties, mainly due to a more robust microstructure resulting from an increase in intermolecular protein cross-linking promoted by microbial transglutaminase and glucono-δ-lactone. However, the structurally enhanced noodles showed longer cooking time and reduced cooking yield upon drying. This was solved by employing pre-drying steaming treatments for 5 or 10 min to yield noodles with shorter cooking times, lower cooking losses, and improved cooking yield. We have also developed an alternative process technology using superheated steam (SHS) technology. The superheated steam technology made it possible to open up the structurally enhanced air-dried noodles by promoting faster gelatinization, as evidenced by reduced enthalpy, increased cooking yield, and sustained crystallinity of the starch granules noodle matrix.

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Section: Air-dried Rns-com (Rns-com = Rice Noodles With 5% Spi Crossl...mentioning

confidence: 96%

Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles

Ojukwu¹,

Easa²

2022

Soybean - Recent Advances in Research and Applications

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“…After drying, the RNS, with improved texture and structure, had a longer cooking time and a lower cooking yield, which could be remedied by steaming for 5 or 10 min before drying. The cooking time of the resultant RNS was 6.24 min, while the cooking loss and cooking yield reduced and improved, respectively (Ojukwu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Ojukwu

Tan

Murad

et al. 2022

Food sci. technol. int.

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In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.

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Transglutaminase in noodles, pastas, and baked products

Gharibzahedi,

Altintas

2024

Transglutaminase

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Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone

Cited by 6 publications

References 52 publications

Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles

Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Transglutaminase in noodles, pastas, and baked products

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