Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract

Kazemi, Milad; Karim, Roselina; Mirhosseini, Hamed; Hamid, Azizah Abdul; Tamnak, Sahar

doi:10.1007/s11947-016-1825-8

Cited by 20 publications

(17 citation statements)

References 55 publications

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“…Enrichment of noodles and pasta products with nutritive ingredients such as flour of legumes and pseudo-cereals, the bran and germ of grains, essential minerals, vitamins, antioxidant and natural pigments, flavors, antimicrobial agents and essential oils can considerably enhance the nutritional quality of these strategic products (Basman et al, 2006;Gulia et al, 2014;Elobeid et al, 2014;Li et al, 2014b;Bilgiçli and İbanoğlu, 2015;Piwińska et al, 2016;Sęczyk et al, 2016;Kazemi et al, 2017;Mridula et al, 2017;Shahsavani and Mostaghim, 2017). Fortification can be usually carried out by direct adding the functional constituents to the used flours or liquid and powdered seasonings.…”

Section: Nutritional and Health Aspectsmentioning

confidence: 99%

Microbial transglutaminase in noodle and pasta processing

Gharibzahedi

Yousefi

Chronakis

2017

Critical Reviews in Food Science and Nutrition

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Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products. Digestibility, nutritional and health aspects of the MTGase-enriched formulations are also reviewed with a vision toward physical functions and safety outcomes of MTGases isolated from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural characteristics of final products with the low- or high-protein flour. Compared with the control samples, the MTGase-supplemented products indicate slower digestion rates and better sensory and cooking properties without any remarkable color instability.

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Section: Nutritional and Health Aspectsmentioning

confidence: 99%

Microbial transglutaminase in noodle and pasta processing

Gharibzahedi

Yousefi

Chronakis

2017

Critical Reviews in Food Science and Nutrition

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“…The authors also provided an overview of the possible value‐added products that can be produced from its discarded agro‐byproducts, like medicines, bioactive compounds, and development of nanoparticles. The addition of pomegranate peel improved the bioactive and physical properties in noodles (Kazemi, Karim, Mirhosseini, Hamid, & Tamnak, ), bread (Martins, Pinho, & Ferreira, ), and reduction the level of free radicals and the pathogenic microbial population in lamb meat patties (Andrés, Petrón, Adámez, López, & Timón, ). Taken into account the concentration of phenolic compounds, Galaz et al.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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“…The addition of appropriate amounts of BGP could help to strengthen the gluten network of rye flour dough through its rich Maillard reaction products and garlic polysaccharide degradation compounds (mainly fructose and oligo-fructose) (Zhang et al, 2015) to interact with the proteins in rye flour dough. Nevertheless, an excessive addition of BGP dilute the gluten network in noodles (Kazemi et al, 2016) and weaken the structure of the gluten network to cause exposure of starch granules to some degree, thus resulting in an increase of cooking loss compared with that of 2.0% or 3.0% BGP-fortified rye flour noodle.…”

Section: Effect Of Bgp On the Cooking Properties Of Rye Flour Noodlesmentioning

confidence: 99%

“…This may be due to that storage proteins in rye are partially homologous to those of wheat, but they lack the ability to form a three-dimensional viscoelastic protein network (Redant et al, 2017). Several studies reported that the incorporation of natural products with functional compounds like antioxidants or soluble dietary fiber could be an effective way for developing healthy and high-quality noodles (Choo & Aziz, 2010;Kazemi, Karim, Mirhosseini, Hamid, & Tamnak, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Liu

Yang

Guo

et al. 2018

CyTA - Journal of Food

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2018) Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secalecereale L.) flour noodles, ABSTRACT The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that less than 5.0% BGP addition did not affect the sensory properties of rye flour noodles. However, considering color, cooking quality, microstructure and textural properties, noodles fortified 2.0% or 3.0% were the most acceptable products among all prepared noodle samples. Therefore, black garlic can be used as a rich source of varieties of active compounds, i.e. natural antioxidants and dietary fiber, to reinforce new functional noodle products.Efectos de la adición de ajo negro en las propiedades reológicas, texturales y sensoriales de fideos de harina de centeno (Secale cereale L.)La presente investigación se propuso producir fideos de harina de centeno enriquecidos con ajo negro que tuvieran buena calidad de cocción. Con este propósito se examinaron el color, la calidad de cocción, la microestructura y las propiedades texturales y sensoriales de fideos de harina de centeno, con y sin pulpa de ajo negro (BGP). Los resultados revelan que la adición de menos de 5.0% de BGP no afectó las propiedades sensoriales de los fideos. Sin embargo, en términos de su color, calidad de cocción, microestructura y propiedades texturales, los fideos enriquecidos al 2.0% o 3.0% fueron los productos más aceptables de todas las muestras de fideos preparadas. Por lo tanto, se concluye que el ajo negro puede utilizarse como una fuente rica en diversos compuestos activos, esto es, antioxidantes naturales y fibra dietética, para enriquecer nuevos productos funcionales de fideos. ARTICLE HISTORY

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Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract

Cited by 20 publications

References 55 publications

Microbial transglutaminase in noodle and pasta processing

Microbial transglutaminase in noodle and pasta processing

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

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