1
|
Silva LG, Camargo RC, Mascarin GM, Favaro CP, Nunes PSO, Farinas CS, Ribeiro C, Bettiol W. Innovative sustainable bioreactor-in-a-granule formulation of Trichoderma asperelloides. Appl Microbiol Biotechnol 2024; 108:458. [PMID: 39230670 PMCID: PMC11374816 DOI: 10.1007/s00253-024-13261-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 09/05/2024]
Abstract
The advancement of fungal biocontrol agents depends on replacing cereal grains with low-cost agro-industrial byproducts for their economical mass production and development of stable formulations. We propose an innovative approach to develop a rice flour-based formulation of the beneficial biocontrol agent Trichoderma asperelloides CMAA1584 designed to simulate a micro-bioreactor within the concept of full biorefinery process, affording in situ conidiation, extended shelf-life, and effective control of Sclerotinia sclerotiorum, a devastating pathogen of several dicot agricultural crops worldwide. Rice flour is an inexpensive and underexplored byproduct derived from broken rice after milling, capable of sustaining high yields of conidial production through our optimized fermentation-formulation route. Conidial yield was mainly influenced by nitrogen content (0.1% w/w) added to the rice meal coupled with the fermentor type. Hydrolyzed yeast was the best nitrogen source yielding 2.6 × 109 colony-forming units (CFU)/g within 14 days. Subsequently, GControl, GLecithin, GBreak-Thru, GBentonite, and GOrganic compost+Break-Thru formulations were obtained by extrusion followed by air-drying and further assessed for their potential to induce secondary sporulation in situ, storage stability, and efficacy against Sclerotinia. GControl, GBreak-Thru, GBentonite, and GOrganic compost+Break-Thru stood out with the highest number of CFU after sporulation upon re-hydration on water-agar medium. Shelf-life of formulations GControl and GBentonite remained consistent for > 3 months at ambient temperature, while in GBentonite and GOrganic compost+Break-Thru formulations remained viable for 24 months during refrigerated storage. Formulations exhibited similar efficacy in suppressing the myceliogenic germination of Sclerotinia irrespective of their concentration tested (5 × 104 to 5 × 106 CFU/g of soil), resulting in 79.2 to 93.7% relative inhibition. Noteworthily, all 24-month-old formulations kept under cold storage successfully suppressed sclerotia. This work provides an environmentally friendly bioprocess method using rice flour as the main feedstock to develop waste-free granular formulations of Trichoderma conidia that are effective in suppressing Sclerotinia while also improving biopesticide shelf-life. KEY POINTS: • Innovative "bioreactor-in-a-granule" system for T. asperelloides is devised. • Dry granules of aerial conidia remain highly viable for 24 months at 4 °C. • Effective control of white-mold sclerotia via soil application of Trichoderma-based granules.
Collapse
Affiliation(s)
- Lucas Guedes Silva
- Faculdade de Ciências Agronômicas, Departamento de Proteção Vegetal, Universidade Estadual Paulista "Júlio de Mesquita Filho" (UNESP), Botucatu, SP, 18610-307, Brazil
| | - Renato Cintra Camargo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", (USP/ESALQ), Piracicaba, SP, 13418-900, Brazil
| | | | | | | | - Cristiane Sanchez Farinas
- Universidade Federal de São Carlos, São Carlos, SP, 13565-905, Brazil
- Embrapa Instrumentação, Rua XV de Novembro, nº 1.452, São Carlos, SP, 13560-970, Brazil
| | - Caue Ribeiro
- Embrapa Instrumentação, Rua XV de Novembro, nº 1.452, São Carlos, SP, 13560-970, Brazil
| | - Wagner Bettiol
- Faculdade de Ciências Agronômicas, Departamento de Proteção Vegetal, Universidade Estadual Paulista "Júlio de Mesquita Filho" (UNESP), Botucatu, SP, 18610-307, Brazil.
- Embrapa Meio Ambiente, Rod. SP 340 Km 127,5, Jaguariúna, SP, 13918-110, Brazil.
| |
Collapse
|
2
|
Kabir MR, Hasan SK, Islam MR, Ahmed M. Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds. Heliyon 2024; 10:e24061. [PMID: 38230233 PMCID: PMC10789624 DOI: 10.1016/j.heliyon.2024.e24061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 12/08/2023] [Accepted: 01/03/2024] [Indexed: 01/18/2024] Open
Abstract
Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements. Mango peel is a by-product of mango which is a good source of bioactive substances such as phytochemicals, antioxidants, and dietary fibers. Unfortunately, the study on mango peel as a potential food additive is very limited. Accordingly, the present study aimed to develop functional noodles through extrusion technology with the encapsulation of mango peel powder as a natural source of bioactive compounds. First, mango peel powder (MPP) was prepared and incorporated during the mixing of ingredients before noodles formation at three different levels (2.5, 5 and 7.5 %). Afterward, the noodles were studied to determine how the encapsulated MPP affects the proximate composition, physicochemical characteristics, polyphenols, carotenoids, anthocyanin, antioxidant and antidiabetic activity, and sensory characteristics. The noodles exhibited a dose-dependent relationship in the content of bioactive components and functional activities with the encapsulation of MPP levels. A significantly (p 0.05) higher value was noticed in 7.5 % of MPP-encapsulated noodles than in any level of MPP encapsulation in noodles. The fiber and protein contents in the MPP-encapsulated noodles were increased by about 0-1.22 % and 0-3.16 %, respectively. However, noodles' color index and water absorption index were decreased with the level of MPP encapsulation. The cooking loss of noodles increased from 4.64 to 5.17, 6.49, and 7.32 %, whereas the cooked weight decreased from 35.11 to 34.40, 33.65, and 33.23 % with 2.5, 5.0, and 7.5 % of MPP encapsulation, respectively. However, MPP was stable during storage of noodles exhibiting higher phenolic content and antioxidant activity than control samples. The sensory evaluation showed that MPP-encapsulated noodles at levels 2.5 and 5 % had approximately similar overall acceptability values with the control sample. As a result of the findings, it appears that adding MPP up to 5 % to noodles improves their nutritional quality without changing their cooking, structural, or sensory aspects. Therefore, mango peel powder can be a potential cheap source for the development of functional noodles and food ingredients.
Collapse
Affiliation(s)
- Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, Bangladesh
| | - S.M. Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, Bangladesh
| | - Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, Bangladesh
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, Bangladesh
| |
Collapse
|
3
|
Levent O, Yuksel F. Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3609-3618. [PMID: 35875217 PMCID: PMC9304479 DOI: 10.1007/s13197-022-05367-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/12/2021] [Accepted: 01/10/2022] [Indexed: 06/15/2023]
Abstract
Pestil is a special and a traditional food produced with wheat flour or a starch, water and molasses. In this study, a new pestil formulation was developed using different concentrations of rice flour (0-12%). One factor design (Response surface methodology) approach was used to determine the some physicochemical, rheological, bioactive, color and sensory properties of newly formulated pestil products. Also, an optimization study was performed to reveal the most-liked samples using the sensory analysis results. Dry matter levels ranged between 86.87 and 96.55 g/100g while the protein contents were in the range of 4.18-5.91 g/100g. Maximum and minimum total phenolic and antioxidant activity levels of the samples were observed for the samples coded as R4 and R5 with 1471.93-887.91 mg GAE/kg and 17701.65-12684.09 mg AAE/kg, respectively. The dynamic rheological properties of the pestil samples were significantly affected by the rice flour addition (p < 0.05). The optimization results showed that the best pestil formulation can be produced by incorporating 0.44 g/100g rice flour. In conclusion, the rice flour could be assisted to pestil production in the formulation for better pestil production.
Collapse
Affiliation(s)
- Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, 44100 Malatya, Turkey
| | - Ferhat Yuksel
- Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, 51700 Bor, Niğde, Turkey
| |
Collapse
|
4
|
Kumar Y, Singh S, Saxena DC. Controlling the properties of starch from rice brokens by crosslinking with citric acid and sodium trimetaphosphate. STARCH-STARKE 2022. [DOI: 10.1002/star.202200094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - D C Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| |
Collapse
|
5
|
Xu F, Chen J, Wang L, Liu S. Effect of extruded corn flour addition on the quality characteristics of fine dried noodles. Cereal Chem 2022. [DOI: 10.1002/cche.10547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Fei Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| | - Lei Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| | - Shuhang Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| |
Collapse
|
6
|
Leakhena O, Thong‐gnam M, Jhoo J, Boonsupthip W. Microstructural, dehydration and rehydration properties of rice starch granules in noodles as affected by water and oil addition using vacuum impregnation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- On Leakhena
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Mas‐u‐bon Thong‐gnam
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Jin‐Woo Jhoo
- Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences Kangwon National University Chuncheon South Korea
| | - Waraporn Boonsupthip
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| |
Collapse
|
7
|
Suklaew PO, Chusak C, Wang CK, Adisakwattana S. RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans. Food Funct 2021; 12:7975-7985. [PMID: 34259302 DOI: 10.1039/d1fo01389k] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to develop wheat noodles substituted with 10-40% RD43 rice flour. Starch digestibility and physicochemical and sensory properties of RD43 rice noodles and its effect on glycemic response, gut hormones, and appetite sensation in humans were also determined. The results demonstrated that the substitution of 10-40% RD43 rice flour reduced starch digestibility, the hydrolysis index, and rapidly digestible starch (RDS), while increasing undigestible starch in noodles. Noodles prepared with 30% RD43 rice flour slightly increased water absorption (WA), and the swelling index (SI) without altering cooking loss. When compared with the control, 30% RD43 rice showed higher lightness (L*) and lower redness (a*), yellowness (b*) and hardness with similar overall acceptability. In human studies, ingestion of 30% RD43 rice noodles significantly lowered postprandial plasma glucose at 15-90 min. Interestingly, the postprandial concentration of glucagon-like peptide-1 (GLP-1) and peptide tyrosine-tyrosine (PYY) also significantly increased at 30 min after the intake of 30% RD43 rice noodles. A significantly lower desire to eat and higher fullness were detected after 30% RD43 rice noodle consumption until 120 min. This suggests that RD43 rice flour could be a potential ingredient in noodles for controlling the glycemic response, short-acting satiety hormones, and appetite sensation.
Collapse
Affiliation(s)
- Phim On Suklaew
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330, Thailand.
| | | | | | | |
Collapse
|
8
|
Kraithong S, Rawdkuen S. Quality attributes and cooking properties of commercial Thai rice noodles. PeerJ 2021; 9:e11113. [PMID: 33868813 PMCID: PMC8034366 DOI: 10.7717/peerj.11113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 02/24/2021] [Indexed: 11/23/2022] Open
Abstract
One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, and sensory properties. The specimens were divided into two groups: white (A, B, C, D, and E) and colored rice noodles (F, G, and H). The results showed that the proximate composition, amylose content, and color of both white and colored rice noodles were significantly different (p < 0.05). The lowest cooking losses in white and colored rice noodles were 0.11% (B) and 2.03% (G) (p < 0.05), respectively. Higher values of pasting (setback and final viscosities) and texture properties (tensile strength and extensibility) provided higher overall acceptability. The highest scores for acceptability of white and colored rice noodles were 7.00 (B) and 5.87 (H) (p < 0.05), respectively.
Collapse
Affiliation(s)
- Supaluck Kraithong
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang Chiang Rai, Thailand
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang Chiang Rai, Thailand
| |
Collapse
|
9
|
Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2020.100172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
10
|
Göksel Saraç M. Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach. J Texture Stud 2021; 52:368-379. [PMID: 33491201 DOI: 10.1111/jtxs.12588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 11/27/2022]
Abstract
In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non-starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite-elimination and choice translating reality (ELECTRE), one of the multi-criteria decision-making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.
Collapse
|
11
|
Pu H, Yue M, Guo S, Li Y, Yang Y, Kuang J, Huang J. Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Huayin Pu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Miao Yue
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Simin Guo
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Yanjun Li
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Yifei Yang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Jiwei Kuang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Junrong Huang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| |
Collapse
|
12
|
Devi P, Kalita S, Barooah MS, Saikia A, Borah A, Ahmed TH, Purkayastha MD. Instant rice-based composite pasta requiring no cooking. FOOD SCI TECHNOL INT 2020; 27:635-648. [PMID: 33291979 DOI: 10.1177/1082013220973807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The present study was undertaken to develop rice-based composite pasta with improved cooking/rehydrating and nutritional qualities. Pasta samples (T1-T10) having different proportions of rice flour (RF, 60-80%), wheat flour (WF, 40-12%), malted green gram flour (MGGF, 5 and 10%) and guar gum (GG, 1-3%) were prepared using a single screw extruder. Pasta made of 100% WF served as the control (T0). The cooked or rehydrated samples were evaluated for their cooking properties (optimum cooking time, cooking loss and swelling index), whiteness and yellowness indices, textural and organoleptic parameters. Substitution of WF by RF significantly reduced the cooking time, and improved the whiteness and swelling indices of the samples. However, reduction in WF increased the cooking loss, compromised textural and organoleptic attributes in samples with high RF content (80%); nevertheless, addition of GG and MGGF reduced these losses and improved the sensory qualities (p < 0.05). Irrespective of the composition of rice-based pasta, the optimal cooking time ranged within 2-4 min (unlike T0) and these samples could also be rehydrated in hot water within a short span of 5 min to attain textural qualities at par with their cooked counterparts and with sensorial scores well above the limit of acceptable range (≥5) (except T3 (80%RF + 20%WF)); nonetheless the cooked ones led to higher preference from the sensory panel. Adhesiveness of the rehydrated samples was lesser than their cooked counterparts, while vice versa was observed in case of their instrumental firmness/hardness. Among these, T7 (70%RF + 19%WF + 10%MGGF + 1%GG) and T9 (80%RF + 13%WF + 5%MGGF + 2%GG) exhibited high protein content (∼1.17-1.29 times higher than T0) and the most desired low in vitro starch digestibility and calorific values (∼1.16-1.25 fold reduction). Thus low-cost quick-cooking/rehydrating pasta can be successfully developed by adding suitable amount of MGGF and GG into rice-wheat composite flours.
Collapse
Affiliation(s)
- Porinita Devi
- Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India
| | - Sweety Kalita
- Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India
| | - Mridula Saikia Barooah
- Department of Food Science and Nutrition, Assam Agricultural University, Jorhat, Assam, India
| | - Ananta Saikia
- Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India
| | - Abhijit Borah
- Department of Agricultural Engineering, Assam Agricultural University, Jorhat, Assam, India
| | - Tobiul Hussain Ahmed
- Chemical Engineering Group Engineering Science & Technology Division, CSIR-North East Institute of Science & Technology, Jorhat, Assam, India
| | | |
Collapse
|
13
|
Wu Y, Liang S, Zheng Y, Zhang M. Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. AN ACAD BRAS CIENC 2020; 92:e20190063. [PMID: 33263657 DOI: 10.1590/0001-3765202020190063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Accepted: 11/08/2019] [Indexed: 11/22/2022] Open
Abstract
This study was carried out to determine the volatile compounds from four samples of fresh wet noodles and the changes in the volatile compound composition during the storage process. The volatile compounds from four samples of fresh wet noodles were characterized by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The compositions of the volatile compounds varied among fresh and cooked wet noodles made from the raw potato/wheat flour or wheat flour. A total of 194 volatile compounds were detected in the raw potato noodles, main volatiles including aldehydes, alcohols, ketones, esters and organic acids. The total volatile compounds in the potato/wheat flour noodle samples contained mainly aldehyde compounds and were greater than those in the wheat noodles. The total volatile compounds in the cooked noodle samples were greater than those in raw noodle samples. Alcohols and ketones were the least common types of volatile substances in the samples at 0 h. During storage time, alcohols and ketones were increased in volatile substances, and the amount of acids increased dramatically. The results indicated that the aroma of fresh wet noodles was affected by the storage process.
Collapse
Affiliation(s)
- Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 100048, Beijing, China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 100048, Beijing, China
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 100048, Beijing, China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 100048, Beijing, China
| |
Collapse
|
14
|
Hong J, An D, Liu C, Li L, Han Z, Guan E, Xu B, Zheng X, Bian K. Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14567] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Jing Hong
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Di An
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Chong Liu
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Limin Li
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Erqi Guan
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Bin Xu
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xueling Zheng
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Ke Bian
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| |
Collapse
|
15
|
Jiao A, Yang Y, Li Y, Chen Y, Xu X, Jin Z. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1761830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yuan Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| |
Collapse
|
16
|
Sun KN, Liao AM, Zhang F, Thakur K, Zhang JG, Huang JH, Wei ZJ. Microstructural, Textural, Sensory Properties and Quality of Wheat-Yam Composite Flour Noodles. Foods 2019; 8:foods8100519. [PMID: 31640121 PMCID: PMC6835949 DOI: 10.3390/foods8100519] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/16/2019] [Accepted: 10/16/2019] [Indexed: 02/01/2023] Open
Abstract
Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.
Collapse
Affiliation(s)
- Kai-Nong Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Ai-Mei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China.
| | - Fan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Ji-Hong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China.
- Henan Cooperation Science and Technology Institute, Zhengzhou, 470001, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang seasoning Food Co., Ltd., Jieshou 236500, China.
| |
Collapse
|
17
|
Kraithong S, Lee S, Rawdkuen S. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Sci Biotechnol 2019; 28:25-34. [PMID: 30815291 DOI: 10.1007/s10068-018-0452-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 08/01/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties at the replacement ratio of 75:25 (p < 0.05). At the same ratio, total phenolic contents, antioxidance activites, and some textural and sensory properties of noodle were developed (p < 0.05). However, increasing values of some undesirable properties including cooking loss and rehydration were also observed (p < 0.05). The noodle made from 100RJ showed the highest level of acceptability but not significantly different compared with others (p > 0.05). Thus, RJ could be used to improve the nutritional value of rice flour, and it could be used for development of health benefits in rice noodle.
Collapse
Affiliation(s)
- Supaluck Kraithong
- 1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand
| | - Suyong Lee
- 2Carbohydrate Bioproduct Research Center, Department of Food Science and Technology, Sejong University, Seoul, 143-747 South Korea
| | - Saroat Rawdkuen
- 1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand
| |
Collapse
|
18
|
Singh J, Singh J, Kalyan K, Kalyan K, Yikona A, Yikona A, Sen S, Sen S, Kaur S, Kaur S, Gat Y, Gat Y, Kaur N, Kaur N, Rasane P, Rasane P. Optimisation of a process for cocoa-based vermicelli. FOODS AND RAW MATERIALS 2018. [DOI: 10.21603/2308-4057-2018-2-291-295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.
Collapse
|
19
|
Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9862-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
20
|
Ahmad N, Ur-Rehman S, Shabbir MA, Shehzad MA, Ud-Din Z, Roberts TH. Fortification of durum wheat semolina with detoxified matri ( Lathyrus sativus) flour to improve the nutritional properties of pasta. Journal of Food Science and Technology 2018; 55:2114-2121. [PMID: 29892112 DOI: 10.1007/s13197-018-3126-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2018] [Accepted: 03/12/2018] [Indexed: 12/18/2022]
Abstract
Durum wheat semolina (DWS) can be enriched with legume flours to produce more nutritious but high-quality pasta. DWS was substituted with detoxified matri (Lathyrus sativus) flour (DMF) at 5-25%, which in spaghetti increased the levels of protein, lipid, fibre and ash but decreased nitrogen-free extract. Water absorption, arrival time and dough development time increased from 63.1 to 69.2%, 1.7 to 2.4 and 2.3 to 3.3 min, respectively, while dough stability, consistency and tolerance index decreased. DMF addition increased cooking loss (4.8-5.8%) and hardness (13.2-16.5 N) but decreased percent rehydration. Based on farinographic (departure time), cooking quality (adhesiveness) and cooking loss thresholds for DMF at 15%, the effects of xanthan gum (XG) addition on the cooking qualities of the corresponding spaghetti were determined. XG up to 3% limited cooking loss (4.97 vs 5.4%) and improved hardness, compared to samples lacking XG. Considering functional, cooking and nutritional properties of spaghetti, incorporation of 15% DMF and 3% XG appeared optimal.
Collapse
Affiliation(s)
- Naveed Ahmad
- 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Punjab 38040 Pakistan
| | - Salim Ur-Rehman
- 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Punjab 38040 Pakistan
| | - Muhammad Asim Shabbir
- 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Punjab 38040 Pakistan
| | - Muhammad Asif Shehzad
- Department of Agronomy, Muhammad Nawaz Sharif University of Agriculture, Multan, Punjab Pakistan
| | - Zia Ud-Din
- 1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Punjab 38040 Pakistan
- 3Present Address: College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070 Hubei China
| | - Thomas H Roberts
- 4Plant Breeding Institute, Sydney Institute of Agriculture, University of Sydney, Sydney, NSW 2006 Australia
| |
Collapse
|
21
|
Liu R, Yang G, Guo J, Wu T, Sui W, Zhang M. Effects of incorporation of black garlic on rheological, textural and sensory properties of rye ( Secale cereale L.) flour noodles. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1515792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China
- Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Guang Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jiamin Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China
- Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| |
Collapse
|
22
|
|
23
|
Das AK, Bhattacharya S, Singh V. Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize. Food Chem 2017; 217:125-132. [PMID: 27664617 DOI: 10.1016/j.foodchem.2016.08.061] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 07/21/2016] [Accepted: 08/22/2016] [Indexed: 11/17/2022]
Abstract
Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes. Results showed that ecological nixtamalization had resulted in better cooking and textural qualities of noodles compared to the one prepared traditionally. Dent maize noodles from traditional and ecological nixtamalization had lower retention of phenolics (40 and 64%, respectively) whereas, Flint maize noodles retained 50 and 66% phenolics, respectively. Dent maize noodles had undergone phenolics loss of 5-6% on cooking while those of Flint maize lost only 2%. Ecological nixtamalization maintained the pH of the cooking liquor within an acidic-neutral range and yielded noodle with higher retention of phenolics whereas, the traditional process negatively affected the antioxidant compounds and their properties.
Collapse
Affiliation(s)
- Amit K Das
- Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India
| | - Sila Bhattacharya
- Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India.
| | - Vasudeva Singh
- Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India; Dept. of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore 570006, Karnataka, India.
| |
Collapse
|
24
|
Li Z, Li W, Gao P, Hu Y, Zan L. Influence of Milk and Milk-Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle. J Texture Stud 2016. [DOI: 10.1111/jtxs.12198] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhicheng Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Peipei Gao
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Yayun Hu
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Linsen Zan
- College of Animal Science and Technology; Northwest A&F University; Yangling 712100 China
| |
Collapse
|