Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

Levent, Hacer; Koyuncu, Mehmet; Bilgiçli, Nermin; Adıgüzel, Emre; Dedeoğlu, Mustafa

doi:10.1016/j.lwt.2020.109470

Cited by 31 publications

(20 citation statements)

References 34 publications

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“…In similar studies, the moisture contents of noodle samples obtained from dephytinized cereal bran (rice, rye, wheat, and oat) were found to range between 4.64 and 6.81 g/100 g, ash content to range between 1.05 and 1.41 g/100 g, and total dietary fiber content to vary between 3.40 and 11.25 g/100 g (Levent et al, 2020). On the other hand, it was found that the addition of defatted rice bran and inulin into gluten‐free noodles caused an increase in ash and dietary fiber contents (Raungrusmee, Shrestha, Sadiq, & Anal, 2020).…”

Section: Resultsmentioning

confidence: 91%

“…In general, the important parameters of noodles that affect the preference and the satisfaction of consumers are color, surface appearance, texture, taste, cooking loss, firmness, cohesiveness, and sensory features (Zhou et al, 2013). At this point, it is known that the types and characteristics of uncooked materials used in noodle production affect the quality of the final product (Levent, Koyuncu, Bilgiçli, Adıgüzel, & Dedeoğlu, 2020). In order to make noodle samples more different, functional additives have been added into the product recipe such as bamboo leaf powder (Sook, 2004), apricot kernel flour (Eyidemir & Hayta, 2009), green banana flour (Saifullah, Abbas, Yeoh, & Azhar, 2009), sweet potato (Menon, Padmaja, Jyothi, Asha, & Sajeev, 2016), oat bran (Mitra, Cato, James, & Solah, 2012), milk protein (Li, Li, Gao, Hu, & Zan, 2017), linseed (Zhu & Li, 2019), green tea (Yu, Zhou, Zhu, Guo, & Peng, 2019), wheat bran (Zhang, Li, Li, & Liu, 2019), cereal bran (Levent et al, 2020), Artemisia sphaerocephala Krasch (ASK) gum (Jia, Ma, & Hu, 2020), and pomelo fruit segments (Reshmi, Sudha, & Shashirekha, 2020) in recent years.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Saraç

2021

Journal of Texture Studies

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In the present study, the effects of non‐starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish‐type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non‐starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite—elimination and choice translating reality (ELECTRE), one of the multi‐criteria decision‐making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.

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Section: Resultsmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Saraç

2021

Journal of Texture Studies

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“…Different studies demonstrate that various exogenous phytases can efficiently reduce phytic acid content from 20% to 100%, depending on reaction conditions [ 30 , 31 ]. The results in this study show that under used reaction conditions up to 30% of phytic acid could be degraded.…”

Section: Resultsmentioning

confidence: 99%

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Kaleda

Talvistu

Tamm

et al. 2020

Foods

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Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.

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“…In a recent study, cereal brans (from rice, rye, wheat and oat) were dephytinized by two different methodologies (phytase enzyme and malt flour) and further used in noodle and pasta formulation (at 20%). The resulted products exhibited low levels of this anti-nutritional compound and, at the same time, increased fibre and phenolic contents [182]. The use of fermented maize milling by-products (25%) in bread making gave also very positive results.…”

Section: Valorisation Of Cereal By-products Through New Product Develmentioning

confidence: 95%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

Cited by 31 publications

References 34 publications

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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