Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta

Panghal, Anil; Kaur, Ravinder; Janghu, Sandeep; Sharma, Poorva; Sharma, Paras; Chhikara, Navnidhi

doi:10.1016/j.foodchem.2019.03.081

Cited by 59 publications

(52 citation statements)

References 22 publications

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“…Ash values ranged from 0.52 to 0.55% which was significantly higher after two months, while it was significantly lower after one months. These data are agreement with those indicated by (Panghal et al, 2019;Teterycz et al, 2020 andWójtowicz et al, 2020). Moreover, the percentage of total carbohydrates increased significantly from 74.42 at zero time to 75.09% after two months of storage.…”

Section: Chemical Composition Of Pastasupporting

confidence: 92%

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Implementation of ISO 22000 System in Spaghetti Industry

El-Rouby

Bahlol

El-Desouky

et al. 2020

Journal of Food and Dairy Sciences

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The ISO 22000 Food Safety Management System has been applied to the spaghetti industry, in order to enhance food protection, protect customers, increase customer trust and improve cost efficiency. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Pasta Factory, Shubra El Khema, Cairo, Egypt, all stages were followed up from the receiving wheat flour extract 72% to spaghetti production and storage. Beginning with the appointment of the food safety team and that the infrastructure is suitable for the production process, the spaghetti product was described, a flow chart was constructed of the manufacturing process, the hazard was analyzed and identification, the sieving stage, drying stage and packaging stage were identified as critical control points (CCPs), while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits. The results showed that no significant differences between the chemical composition of spaghetti. The heavy metal concentration of packaging material to use in packing spaghetti was within the allowable limits.

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Section: Chemical Composition Of Pastasupporting

confidence: 92%

“…The results for pasta showed that the moisture content decreased significantly from 11.93 at zero time to 11.23% after two months of storage. These data are similar with those reported by (Martinez et al, 2007;Panghal et al, 2019 andTeterycz et al, 2020). The protein content ranged from 12.27 to 12.34%.…”

Section: Chemical Composition Of Pastasupporting

confidence: 91%

Implementation of ISO 22000 System in Spaghetti Industry

El-Rouby

Bahlol

El-Desouky

et al. 2020

Journal of Food and Dairy Sciences

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“…The cooked noodles were removed and drained on paper for 5 min, and the water absorption was calculated. The water that was used for cooking was saved and evaporated on an electric furnace to measure the cooking loss (Panghal et al., ).…”

Section: Methodsmentioning

confidence: 99%

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Yang

Guan

Zhang

et al. 2020

Journal of Food Science

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Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience. But the dough and noodles made by vacuum mixer showed the best tensile and cooking properties respectively, and had overall the best performance. Confocal microscopy revealed that the protein matrix of the three doughs formed along the direction of shear flow, whereas the starch granules of dough made by the vacuum mixer were tightly wrapped in gluten, resulting in a compact and sequential gluten network. Other samples showed signs of minor structural damage (pin mixer) or the presence of holes (spiral mixer). Assessment using Pearson correlation analysis identified a number of significant correlation coefficients between the dough rheological characteristics and noodle quality. Characterization of biaxial tensile and stress relaxation was advantageous for noodle assessment prediction. The index of flow and degree of deformation were negatively correlated with tensile properties. Frequency scanning is superior in predicting cooking and stretching characteristics of noodles. Integrated Food ScienceMixers on quality of dough and noodles . . .where σ max is the maximum stress (Pa); and σ e is the stress of relaxation equilibrium (Pa).

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“…Cooking loss is an indicator of resistance to disintegration during the cooking of pasta, which is an important cooking quality attribute (Majzoobi, Ostovan, & Farahnaky, 2010; Panghal et al, 2019). In common wheat noodles, amylopectin double helices are disrupted, and amylose leaches out of the granule upon cooking (Li, Dhital, & Wei, 2017).…”

Section: Resultsmentioning

confidence: 99%

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

Liao

Liu

et al. 2020

Journal of Texture Studies

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A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.

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Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta

Cited by 59 publications

References 22 publications

Implementation of ISO 22000 System in Spaghetti Industry

Implementation of ISO 22000 System in Spaghetti Industry

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

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