Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Han, Lihong; Lu, Zhanhui; Zhang, Jia-Jia; Chakravarty, Bipasha; Jin, Lanyi; Cao, Xiaohong

doi:10.1080/10942912.2021.1873360

Cited by 10 publications

(11 citation statements)

References 45 publications

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“…In order to achieve acceptable products, a balance has to be established between consumer acceptability, quality characteristics, and nutrient content in the formulation of pasta products. The supplementation of pasta products with high RS flour affects their microstructure, increasing pore sizes, as is evident in scanning electron microscopy (SEM) analyses (Han et al, 2021). Several studies have been carried out on the effects of supplementing pasta products with specific starchy vegetable flour high in resistant starch content (noodles) (Tangthanantorn et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion.In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.

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Section: Introductionmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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“…In a study, Han et al. (2021) conducted the SDS‐PAGE of chickpea flour and described the six major protein bands with estimated molecular weights of 55, 52.5, 40.2, 38.5, 35.3 23 kDa. Li et al.…”

Section: Resultsmentioning

confidence: 99%

“…The concentration of rice in bar #3 was 5% only, which might exhibit 0.3% protein compared to 2% protein in gram flour. In a study, Han et al (2021) conducted the SDS-PAGE of chickpea flour and described the six major protein bands with estimated molecular weights of 55, 52.5, 40.2, 38.5, 35.3 23 kDa. Li et al (2021) reported that the rice protein bands fall between 14 and 66 kDa, which are not visible in the present study due to the low concentration of rice.…”

Section: Ace-imentioning

confidence: 99%

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Jabeen

Javed

Hettiarachchy

et al. 2022

Food Science & Nutrition

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Three energy‐rich protein (ERP) bars were prepared to meet the daily recommended dietary allowance (RDA) for the protein of Pakistani athletes. The bars were developed using dates, cheddar cheese (CC), whey protein isolate (WPI), roasted chickpea flour, and rice flour in different proportions. Bar #1 contained 64 g dates, 16 g dried apricots, 12 g WPI, and 8 g ripened CC. Bar #2 contained the same proportion of these ingredients with an addition of 12.5 g roasted chickpea flour, while bar #3 contained 6.25 g roasted rice and 6.25 g roasted chickpea flour. All the ingredients were homogeneously mixed into paste to form bars weighing 100–110 g per serving size. These bars were studied for the compositional analysis (moisture, protein, and lipid content), protein characterization through sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and in vitro determination of the angiotensin I‐converting enzyme (ACE‐I) antihypertensive activity. Moisture and lipid content in bars were 22% and 0.057%–0.313%, respectively, while protein, fiber, and ash contents varied from 22.3% to 23.6%, 6.66 to 5.81, and 2.12% to 2.44%, respectively. The minimum energy content was recorded (272.70 Kcal/100 g) in bar #1 while bar #3 showed the highest energy content 274.65 Kcal/110 g with the addition of (5%) roasted chickpea and rice flour, respectively. Electrophoresis analysis of proteins in bar # 1 (cheese +WPI) showed the four bands at 62, 24, 20, and 12 kDa. Bar #2 (10% roasted chickpea flour) showed some additional bands at 40, 36, 34, and 28 kDa while relatively lower antihypertensive activity than bars #1 and 3. The study revealed that adding 10% roasted chickpea flour (bar #2) increased the protein content and diversity in proteins. It provided 40% proteins to athletes and could be helpful to meet their R.D.A. by consuming two bars/day.

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“…Dough properties were characterised using the methods of Han et al [ 31 ] with modifications, using a Mixolab rheometer (Chopin Technologies, France) and the Chopin + protocol (Chopin Applications Laboratory, July 2009). Bread dough was made following the manufacturer's procedure with modifications using the proportion of ingredients in Table 1 .…”

Section: Methodsmentioning

confidence: 99%

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

Osei Tutu,

Amissah,

Amissah

et al. 2024

Heliyon

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Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Cited by 10 publications

References 45 publications

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

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