Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles

Parvin, Rezoana; Farzana, Tasnim; Mohajan, Suman; Rahman, Hafızur; Rahman, Shaikh Shahinur

doi:10.1016/j.nfs.2020.07.002

Cited by 44 publications

(20 citation statements)

References 14 publications

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“…DTN were prepared following the method described by Parvin et al [ 16 ]. The basic noodle formula consisted of 100 g of wheat flour, 45 mL of distilled water, and 1 g of salt.…”

Section: Methodsmentioning

confidence: 99%

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Kayama¹,

Wei

Yuan³

et al. 2022

Foods

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Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. Between 0.5% and 2% TP addition decreased the cooking time, cooking loss, and water absorption of DTN, regardless of concentrations. TP decreased the brightness (L*) of the DTN while increasing the greenness (|−a*|) and yellowness (b*) values of matcha tea noodles (MTN) and green tea noodles (GTN), as well as the redness (a*) and yellowness (b*) values of black tea noodles (BTN). The results of the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) scavenging activity (10.84–95%), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free scavenging activity (2.03–92.23%), and total phenolic content (TPC) (97.32–540.97 mg/g) of the noodles increased as the TP addition increased. Besides, TP also enriched the flavor of the DTN, with alcohol, aldehydes, and ethers being the main components. In conclusion, the addition of TP positively improved the quality of the DTN and increased its antioxidative potential.

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“…DTN were prepared following the method described by Parvin et al [ 16 ]. The basic noodle formula consisted of 100 g of wheat flour, 45 mL of distilled water, and 1 g of salt.…”

Section: Methodsmentioning

confidence: 99%

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Kayama¹,

Wei

Yuan³

et al. 2022

Foods

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“…Soluble protein and non-protein nitrogen were calculated by determining soluble nitrogen by the Kjeldahl method and carbohydrate content was determined by the calculated difference method. Sodium, potassium, and calcium were estimated by the flame photometric method [19]. Vitamin C was determined using the Indophenol method described by Food Analysis Laboratory Manual [20].…”

Section: Nutritional Analysismentioning

confidence: 99%

Nutritional Analysis and Determination of Heavy Metal Content of Some Spices from the Northern Region, Bangladesh

Islam¹,

Rahman²,

Das³

et al. 2022

FNS

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Spices are generally consumed because of their medicinal properties, taste, and add flavor to food. Objectives: To determine the nutrient contents and heavy metals of five commonly consumed spices, namely turmeric (Curcuma longa), bay leaf (Laurus nobilis), red chili (Capsicum annuum), coriander (Coriander sativum), and black cumin (Nigella sativa) were collected from the local market of Northern zone, Bangladesh and were analyzed. Methods: Nutrient composition was assessed by proximate analysis, trace and heavy metals by atomic absorption spectrophotometry while the indophenol method was used to determine vitamin C. Result: The results revealed that spices are good sources of carbohydrate, fiber, and fat. The highest levels of carbohydrates, dietary fiber, protein, and fat were observed in turmeric (71.1%), black cumin (40.0%), red chili (16.77%), and coriander (17.8%) respectively. Vitamin C was present in trace amounts ranging from 0.04 to 0.1 mg/100g, except black cumin (35.0 mg/100g). Essential trace minerals like sodium, potassium, calcium, magnesium, and iron were significantly present in black cumin and bay leaf. Most of the heavy metal levels in the spices were appreciable amounts i.e. much lesser than the statutory safe limit approved by WHO and FAO for some of the samples. Conclusion: The current study concluded that the investigated spices are nutritionally rich, and heavy metal levels in the examined samples are safe for human consumption.

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“…For example, 1 to 3% of β-glucans from Lentinus edodes in bakery foods [51], 5-15% of chestnut mushroom (Agrocybe aegerita) in extruded snacks [52], 5-15% of Pleurotus sajor-caju in biscuits [53], 10-30% of Lentinula edodes in cookies and steam buns [54], or 4-12% of Pleurotus sajor caju in biscuits [55]. Pleurotus ostreatus has also successfully replaced wheat flour in noodles [56,57]. In general, the introduction of mushroom flour impoverishes pasting properties, providing darker products and adding firmness.…”

Section: Flour Replacermentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles

Cited by 44 publications

References 14 publications

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Nutritional Analysis and Determination of Heavy Metal Content of Some Spices from the Northern Region, Bangladesh

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

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