The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

Tan, Hui‐Ling; Tan, Thuan‐Chew; Easa, Azhar Mat

doi:10.1111/ijfs.13742

Cited by 39 publications

(35 citation statements)

References 16 publications

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“…The disadvantage of the gluten‐free flours in pasta making is that they cannot create a sufficiently strong network between their protein and starch to bind the dough and produce the required quality (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ; Wang et al, ). Hence, it is necessary to improve the process or develop a new formulation with additive ingredients in order to create adequate sensory and cooking qualities (Padalino, Conte, & Nobile, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

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Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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show abstract

“…Unfortunately, the gluten‐free flours (maize, rice, millet, and sorghum) cannot create a sufficiently strong binding network to produce the required quality of dough (Gao et al, ; Morreale et al, ; Wang et al, ). Hence, it is necessary to improve the pasta making process, or develop new formulation with additional ingredients, in order to make adequate sensory and cooking quality of pasta products (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Padalino, Conte, & Del Nobile, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.

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“…The hydrocolloids can be hydrolyzed by enzymes, chemicals or physical methods. The oligosaccharides from a hydrolyzed form of pectin subunits (POS) have significant roles in health including colon cancer, diabetes, hypercholesterolemia and inflammation (Tan et al, 2018b). POS have direct interactions on molecular mechanisms of the cells.…”

Section: Hydrocolloids and Human Healthmentioning

confidence: 99%

A review of current and future food applications of natural hydrocolloids

Yemenicioğlu

Farris

Türkyılmaz

et al. 2019

Int J of Food Sci Tech

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Summary The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up‐to‐date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.

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The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

Cited by 39 publications

References 16 publications

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

A review of current and future food applications of natural hydrocolloids

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