Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

Victoriano, Lizbeth González; Vera, Norma Güemes; Soto-Simental, Sergio; Hernández, Juan Pablo; Lira, Aurora Quintero; Piloni‐Martini, Javier

doi:10.1590/fst.30219

Cited by 10 publications

(10 citation statements)

References 49 publications

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“…The lightness L* and yellowness b* decrease with an increase in legume and sweet potato flours, which is associated with low acceptability among consumers (Morris, 2018). The hardness of noodles increases with increased supplementation of chayotextle flour (Victoriano et al, 2020). 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.…”

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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“…It is a rich source of carbohydrates, protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, niacin, ascorbic acid, water and starch (Hernandez-Uribe et al, 2011). Their high content in starch polymer makes it ideal to produce food products as pasta and noodles (Hernandez-Uribe et al, 2011;Cruz-Villegas et al, 2016;Victoriano et al, 2020). Flores-Silva et al (2014) reported the use of chickpea, unripe plantain and maize flours in the preparation of gluten-free spaghetti.…”

Section: Introductionmentioning

confidence: 99%

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

Chavarría‐Fernández

Berríos

Pan

et al. 2021

Int J of Food Sci Tech

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Summary The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the physicochemical properties and cooking quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5% and 40%). The proximal composition of the flours showed that both NCHF and CHFMD flours lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. Pasting properties such as peak viscosity, breakdown, setback and final viscosity were influenced by NCHF and CHFMD concentrations. Brightness (ΔL*) was significantly reduced by inclusion of increasing CHFMD levels. True density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.

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“…The dough hardness is affected by the competition of gluten with fiber to water [58]. In 2019, the interaction SMxV indicated a strong negative correlation between wet gluten and dough hardness (Figure 2.…”

Section: Dough Texture Profilementioning

confidence: 97%

Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

et al. 2023

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There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. This study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009–2010) years switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were, respectively, lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were higher under CA (15.70% vs. 14.42 ± 0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). These results have, in turn, affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In addition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020, respectively). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals.

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Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

Cited by 10 publications

References 49 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

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

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