Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Inglett, George E.; Peterson, Steven C.; Carriere, C. J.; Maneepun, Saipin

doi:10.1016/j.foodchem.2003.08.023

Cited by 82 publications

(74 citation statements)

References 12 publications

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“…A panel of ten people (10 trained females, aged between 18-40 years) assessed the samples according to the 9-point hedonic scale. The scale is verbally anchored with nine categories, as follows: like extremely, like very much, like moderately, like slightly, neither like or dislike, dislike slightly, dislike moderately, dislike very much and dislike extremely (Inglet et al 2005). The panellists were asked to assign nine points for their favourite samples and one point for their least favourite, as well as to make an overall assessment regarding the suitability of the curcumin-added samples for consumption.…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.

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Section: Methodsmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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“…Therefore, several oat hydrocolloids are being developed to increase the β-glucan content of particular oat product. The oat hydrocolloid products with β-glucan possess numerous functional food applications in order to modify starch gelatinization and retrodegradation, maintain consistent rheology and texture of food products, reduce calories and fat content in food and also impart thawing/freezing stability (Inglett et al, 2014).…”

Section: Issn: 2319-7706 Volume 6 Number 12 (2017) Pp 204-213mentioning

confidence: 99%

Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

Kudake¹,

Pawar²,

Muley³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Cereal grains as available sources of β-D-glucans are suitable for food supplementation and functional food development [Inglett et al, 2005;Ehrenbergerová et al, 2008]. β-D-glucans, especially in hydrocolloid form [Lazaridou et al, 2004;Lee et al, 2009], improve rheological properties of dough [Butt et al, 2008].…”

Section: Introductionmentioning

confidence: 99%

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2013

Pol. J. Food Nutr. Sci.

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Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortifi ed breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively infl uence the total tastiness. Quality of fortifi ed fresh tomato ketchups and stored for 180 days, were also not negatively infl uenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-benefi cial foods.

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Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Cited by 82 publications

References 12 publications

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

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