The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition

Herken, Emine Nur; İbanogˇlu, Şenol; Öner, Mehmet D.; İbanogˇlu, Esra

doi:10.1016/j.foodchem.2005.06.042

Cited by 12 publications

(11 citation statements)

References 20 publications

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“…However, low levels of shrimp meat replacement in that study did not result in significantly different IVPD values. Another study on cowpea flour enriched macaroni also showed that 20% cowpea flour replacement did not increase the IVPD value of macaroni (Nur Herken, İbanogˇlu, Öner, & İbanogˇlu, 2006). Our study is the first to report a significant IVPD value with the addition of 45% meat emulsion into pasta formulation.…”

Section: In Vitro Protein Digestibilitysupporting

confidence: 51%

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

et al. 2016

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Section: In Vitro Protein Digestibilitysupporting

confidence: 51%

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

et al. 2016

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“…drying temperature) (De Zorzi et al, 2007) than by the protein content. It had previously been demonstrated that adding protein from shrimp (up to 20%) (Shekhar & Prabhasankar, 2012) or cowpea flour (Herken, Ibanoglu, Mehmet, & Ibanoglu, 2006) did not affect the protein digestibility in the pasta formulation.…”

Section: In Vitro Cooked Pasta Protein Digestionmentioning

confidence: 99%

Digestibility of pasta made with three wheat types: A preliminary study

2015

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“…The lysine content of legume flours is much higher than that found in the durum semolina. Lot of studies are reported on the use of legumes added to pasta to improve the nutritional quality (Zhao et al 2005;Herken et al 2006;Shogren et al 2006;Wood 2009). …”

Section: Introductionmentioning

confidence: 99%

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta

et al. 2013

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Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.

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The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition

Cited by 12 publications

References 20 publications

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Digestibility of pasta made with three wheat types: A preliminary study

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta

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