Fibre–enriched and whole wheat noodles

Ross, Andrew

doi:10.1533/9780857095787.3.291

Cited by 2 publications

(2 citation statements)

References 57 publications

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“…130 Protective garments that reduce soldiers' risk from chemical exposure have been designed from electrospun nanofibres. 131 The transport properties of elastomeric electrospun mats have been investigated and suggested for using in protective clothing. 132 The layered composite material were incorporated with electrospun nanofibres and utilized as protective clothing.…”

Section: Protective Textile Materialsmentioning

confidence: 99%

Nano Fibres by Electro spinning: Properties and Applications

Nayak¹,

Padhye²

2017

JTEFT

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Electro spinning is a simple and versatile technique applicable to a wide range of polymers and solvents for the production of materials in nanometer scale. The nano fibrous materials produced by electro spinning process exhibit novel and significantly improved physical, chemical and biological properties. The small fibre diameter and the porous structure of the electrospun surfaces enable them for a wide range of applications such as wound dressing, tissue engineering scaffolds, vascular grafts, filters, membranes and sensors. In this article the principle, setup, materials used and the factors affecting the electro spinning process have been described. Also the properties & applications of electrospun fibres and the limitations & future scope of electro spinning process have been highlighted.

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Section: Protective Textile Materialsmentioning

confidence: 99%

Nano Fibres by Electro spinning: Properties and Applications

Nayak¹,

Padhye²

2017

JTEFT

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“…[7]. Recently, food manufacturers have responded to consumer demands for foods with higher fiber content by developing products in which high-fiber ingredients are used dietary fiber can also impart some functional properties to foods, e.g.…”

Section: Introductionmentioning

confidence: 99%

Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

KN¹,

Ac²,

Is³

et al. 2016

J Food Process Technol

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The protein and fiber rich noodles were prepared by incorporation of defatted soy flour (DSF) and defatted rice bran (DRB). The quantity DSF and DRB was used at 10% and 6% respectively for incorporation. The chemical composition of incorporated noodles utters the information such as, moisture 8.43%, total carbohydrate 68.30%, crude protein 14.29%, crude fat 4.98%, crude fiber 4.02%, ash 1.54% and calcium 498 mg/100 g which reveals it's a good source of nutrients. The cooking quality was also examined and conclusions are; cooking time 7.30 min, cooking loss 1.25 g and water uptake 10.5 g. The DSF and DRB greatly affect the chemical composition and cooking quality of noodles, as soy and rice bran are the rich sources of protein and fiber respectively. The shelf life study was conducted by undertaking microbial study of noodles packed in different packaging material's viz. HDPE and LDPE. Though TPC of HDPE packed noodles was between 0.1 × 10 2 and 0.35 × 10 2 CFU/gm during whole tenure of study. The yeast and mold count was ranged from 0.06 × 10 2 to 0.12 × 10 2 CFU/gm. Simultaneously LDPE packed noodles showed TPC from 0.1 × 10 2 to 0.42 × 10 2 CFU/gm and yeast and mold was between 0.06 × 10 2 and 0.26 × 10 2 CFU/gm while study. The comprehensive study of shelf life demonstrates that HDPE packed noodles have better shelf life than LDPE packed noodles as it having less microbial growth.

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Fibre–enriched and whole wheat noodles

Cited by 2 publications

References 57 publications

Nano Fibres by Electro spinning: Properties and Applications

Nano Fibres by Electro spinning: Properties and Applications

Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

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