Structural and quality evaluation of soy enriched functional noodles

Rani, Savita; Singh, Rakhi; Kamble, Dinkar B.; Upadhyay‬, Ashutosh; Kaur, Barjinder Pal

doi:10.1016/j.fbio.2019.100465

Cited by 42 publications

(45 citation statements)

References 40 publications

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“…Cold extrusion is an ideal process to produce pasta fortified with legumes, although this fortification is a new process. The principal studies in the literature showed the fortification of wheat flour with legumes such as soya, pea, lentil, chickpea, lupin and bean [ 137 , 138 , 139 , 140 , 141 , 142 , 143 , 144 , 145 , 146 , 147 , 148 , 149 , 150 , 151 , 152 , 153 , 154 ]. These authors revealed the modifications observed in the pastas fortified in comparison to the control pasta (in general, durum wheat semolina).…”

Section: Effect Of Cold Extrusion On the Bioactive Compounds Of Pumentioning

confidence: 99%

“…Torres et al [ 153 ] reported that pasta products fortified with pigeon pea had a higher content of phytic acid than the control produced with 100% semolina. On the other hand, in the pasta fortified with germinated C. cajan in proportions of 5%, 8% and 10%, the phytic acid presented twice the amount than the control pasta [ 149 ]. Herken et al [ 154 ] analyzed the phytic acid content using the colorimetric method in unprocessed, germinated, fermented and cooked pasta made from cowpeas.…”

Section: Effect Of Cold Extrusion On the Bioactive Compounds Of Pumentioning

confidence: 99%

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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Pedrosa

Guillamón²,

Arribas

2021

Foods

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Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

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Section: Effect Of Cold Extrusion On the Bioactive Compounds Of Pumentioning

confidence: 99%

Section: Effect Of Cold Extrusion On the Bioactive Compounds Of Pumentioning

confidence: 99%

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Pedrosa

Guillamón²,

Arribas

2021

Foods

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“…FTIR spectroscopy may show structural similarities or differences between samples based on the presence or absence of specific functional groups (Rani, Singh, Kamble, Upadhyay, & Kaur, 2019). Quintana et al (2017) studied the FTIR spectra of frozen whole and defatted okara specimens in the 4,000-500 cm −1 wavelength range.…”

Section: Structural Characteristics Of Okaramentioning

confidence: 99%

Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review

Kamble

Rani

2020

Legume Science

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Okara is a by‐product of soymilk production with a rich nutritional profile, particularly in proteins, fibers, lipids, and bioactive components. Okara has the potential for value‐added production and utilization—choices that, at the same time, deliver on the promise of increased economic advantages along with a reduction in environmental pollution. Research on bioactive constituents, in vitro digestibility and structural aspects (microstructure and infrared spectroscopy) suggests its potential as an ingredient with high bioactive components and digestibility score, along with varied structural strength, which may be of great importance to the food industry while developing new products with okara integration. Further, various food formulations made from the addition of okara flour also suggested the potential of this low‐cost waste ingredient to enhance the nutritional value and address the various health‐related issues such as obesity, diabetes and hyperlipidemia diseases. Therefore, this mini review summarizes the existing literature with a view to establish an extensive knowledge base for the composition and utilization of okara. In addition, structural and digestibility aspects of okara are also highlighted as they may determine the quality and acceptability of the product.

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“…Soy protein isolate (SPI) has been used in food systems for its functional, sensory, and nutritional characteristics (Rani, Singh, Kamble, Upadhyay, & Kaur, 2019). It has been used for improving the texture and structure of noodles (Foo, Yew, Liong, & Azhar, 2011).…”

Section: Introductionmentioning

confidence: 99%

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

Ojukwu

Tan

Easa

2020

Journal of Food Science

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A process for enhancing textural and cooking properties of fresh rice flour‐soy protein isolate noodles (RNS) to match those of yellow alkaline noodles (YAN) was developed by incorporating microbial transglutaminase (RNS‐MTG), glucono‐δ‐lactone (RNS‐GDL), and both MTG and GDL into the RNS noodles (RNS‐COM). The formation of γ‐glutamyl‐lysine bonds in RNS‐COM and RNS‐MTG was shown by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Scanning electron microscope showed that compared to others, the structure of RNS‐COM was denser, smoother with extensive apparent interconnectivity of aggregates. The optimum cooking time was in the order: YAN > RNS‐COM > RNS‐MTG > RNS‐GDL > RN (rice flour noodles); tensile strength was in the order: YAN > RNS‐COM > RNS‐MTG > RNS‐GDL > RN; and elasticity were in the order: YAN > RNS‐COM > RNS‐MTG, RNS‐GDL > RN. Overall, RNS‐COM showed similar textural and structural breakdown parameters as compared to those of YAN. Changes in microstructures and improvement of RNS‐COM in certain properties were likely due to enhanced crosslinking of proteins attributed to MTG‐ and GDL‐induced cold gelation of proteins at reduced pH value. It is possible to use the combination of MTG and GDL to improve textural and mechanical properties of RNS comparable to those of YAN. Practical Application Combined MTG and GDL yield rice flour noodles with improved textural properties. The restructured rice flour noodles have the potential to replace yellow alkaline noodles.

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Structural and quality evaluation of soy enriched functional noodles

Cited by 42 publications

References 40 publications

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

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