Cooking quality and sensorial properties of noodle supplemented with oat flour

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.

Effect of wheat bran and whole wheat flour on manti quality

Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is no report regarding their use in manti which is a traditional Turkish food consumed all over the country. This study aimed to investigate the effects of wheat bran and whole wheat flour on the nutritional and cooking quality of manti. Samples were produced in an industrial plant and evaluated in terms of DF, phytic acid, in vitro glycemic index (GI), color and cooking quality (cooking loss, cooking time, weight increase). Although an increase was observed in phytic acid contents of manti produced from wheat bran or whole wheat flour, their DF contents increased without any adverse effect on cooking quality compared to control manti produced from refined flour. Besides, whole wheat flour resulted in a significant decrease in GI. The outcomes of this study demonstrates the applicability of wheat bran and whole wheat flour for industrial-scale production of manti with a good nutritional profile.

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat (Triticum monococcum and Triticum dicoccum) were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum-containing samples. Whole egg usage significantly (p < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G'), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A₂₁ increased, and A₂₂ and A₂₃ decreased in semi-dried rice noodles. Scanning electron microscope showed that it could enhance the starch-protein interaction and starch-protein formed an ordered and stable network structure. Finally, the principal component analysis showed that the chewiness, texture and eating quality of semi-dried rice noodles were the best with the addition of sodium bicarbonate at 0.1%. This study provides practical value for the application of alkali treatment in rice products and provides a reference for the improvement of related rice noodles products.

Gliadin interacted with tea polyphenols: potential application and action mechanism

The effect of tea polyphenols (TPs) on noodles quality was investigated, and the interaction mechanism between catechins and gliadins was explored. With TPs addition, noodles showed the significant changes in physicochemical and sensory properties. The water absorption, tensile strength and elasticity increased by 1.35%, 4.98%, 28.51% with 0.5% of TPs, and then decreased with the increasing of TPs. According to the determinations of surface hydrophobicity, spatial structure, thermal properties, amidogen and sulfhydryl content, the structure and properties of gliadin were affected by catechins. Esterified catechins tended to disrupt gliadin structures and non-esterified catechins polymerised gliadin molecules. Furthermore, molecular docking results indicated that catechins interacted with gliadin mainly by hydrogen bonds and hydrophobic action. The reactivity of catechins with gliadin was in the sequence as: epigallocatechin gallate > epicatechin gallate > epigallocatechin > epicatechin, which was based on the account of gallate and B-ring hydroxyl number discrepancy. All results suggested that catechins affected greatly on gliadin, and TPs were potentially used to improve the quality of flour products.

The effect of curdlan and the resting process on the quality of the dried whole tofu noodles

The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdlan and the swelling of starch. In addition, these treatments resulted in about 20% and 15% reduction in cooking time and cooking loss, respectively. Whole tofu noodles having high protein content with improved texture and cookability was developed. These results could be helpful to the development of the bread based on a high hydration dough.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10068-021-01020-9.

Incorporation of oat flour into wheat flour noodle and evaluation of its physical, chemical and sensory attributes

Abstract Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habit among people. Oat is a cereal with high nutritional value. Therefore, the current research was undertaken to increase the nutrient content of noodles using oat flour and to evaluate the effects of oat flour on the physicochemical properties and sensory attributes of the noodles. The noodles were prepared following five different formulations (oats: wheat flour in the ratio of 0:100, 20:80, 25:75, 30:70 and 35:65). Other ingredients like table salt, carboxymethyl cellulose (CMC), corn starch, and water were equal in each formulation. To evaluate the best formulation, proximate analysis, functional characteristics and sensory assay were conducted on samples. The formulation having 70% of wheat flour and 30% of oat flour showed the best performance in proximate analysis and sensory evaluation. This formulation of noodles has 13.03% of protein, 1.51% of fat, 1.46% of total ash, 0.76% of fibre, 73.87% of carbohydrate, 361.19 kcal of energy and also a good amount of important minerals. The formulation regarding wheat flour 70% and oat flour 30% may be suggested to the large population who are habituated to consume noodles regularly as the main diet.

Microstructural, Textural, Sensory Properties and Quality of Wheat-Yam Composite Flour Noodles

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.

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Varanphal is an Indian traditional product which is similar to pasta. The suitability of four local varieties of wheat flour (Lokwan, Sharbati, MP cross S.H.R. and MP Lokwan) was determined by evaluating their physicochemical and rheological properties. The rheological properties such as farinographic characteristics, dough hardness, stickiness, and spreadability of dough were also evaluated for the same. Flour and dough properties of wheat varieties were correlated with varanphal quality characteristics. The correlation coefficient data indicated that amongst the physicochemical properties of flour such as protein, dry gluten, and damaged starch content were the indices in predicting the varanphal quality. The rheological properties such as farinograph water absorption, dough stability, hardness and spreadability were found to be highly correlated with varanphal quality. The strong relationship were observed between dry gluten content with spreadability, L* value flour with dough stickiness, dough hardness with protein content, dough hardness with overall acceptibility and cohesiveness of dough with the cohesiveness of varnaphal.

Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

Optimisation of a process for cocoa-based vermicelli

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.

Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles

Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.