Optimization of ingredients for noodle preparation using response surface methodology

Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

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.

Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles

BACKGROUND

Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.

RESULTS

Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg^-1 of rice flour), MTG, 5.06 (g kg^-1 of rice flour) and GDL, 5.0 (g kg^-1 of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.

CONCLUSION

Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.

Optimization of Ammonia Stripping of Piggery Biogas Slurry by Response Surface Methodology

Ammonia stripping is a pretreatment method for piggery biogas slurry, and the effectiveness of the method is affected by many factors. Based on the results of single-factor experiments, response surface methodology is adopted to establish a quadratic polynomial mathematical model relating stripping time, pH value and gas flow rate to the average removal rate of ammonia nitrogen to explore the interactions among various influencing factors, obtain optimized combined parameters for ammonia stripping, and carry out experimental verification of the parameters. The results show that when hollow polyhedral packing is adopted under operating conditions including a stripping time of 90 min, pH value of 11, gas flow rate of 28 m³/h, gas-liquid ratio of 2000 and temperature of 30 °C, the average removal rate of ammonia nitrogen in biogas slurry can reach approximately 73%. The experimental value is only 4.2% different from the predicted value, which indicates that analysis on the interaction among factors influencing ammonia stripping of biogas slurry and parameter optimization of the regression model are accurate and effective.

Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids

The addition of chicken meat, egg yolk and seaweed into instant noodles followed by drying using a continuous microwave oven instead of deep oil frying has been studied to increase the protein content of the protein-enriched, instant noodles (PEIN); however, the product has an inferior quality. This research aimed to improve the quality of the product by the addition of 3 hydrocolloids [guar gum (GG), xanthan gum (XG) and carboxymethyl cellulose (CMC)] alone or in combination at 3 levels (0, 1 and 2 g/100 g flour). The results showed that GG, XG and CMC significantly increased the viscosity of the starch mixture. They also improved the PEIN qualities by significantly decreasing the cooking loss to less than the control. The highest maximum tension force and maximum distance were found with XG addition. Moreover, all hydrocolloids also promoted microstructural improvement with a smooth surface and uniform pore structure. The optimum conditions were the addition per 100 g wheat flour of 1.6 g GG and 1.9 g CMC. Finally, the PEIN was moderately liked by 70 panelists at the moderately like. In conclusion, PEIN with hydrocolloid supplementation had a better quality than without, was convenient to serve, had an acceptable taste, with higher fiber and lower oil contents and higher protein (more than 25% protein) when compared to traditional instant noodle.

Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM

Mixture experiment was applied to optimize the canned cross-linked high-amylose starch yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) cross-linked by MTGase at different levels of Hylon VII were surveyed. The factors were wheat flour, Hylon VII starch (HAS) as a high-amylose starch, and water in the mixture to achieve reduction in cooking loss, water uptake, swelling index, and thickness. Due to the effect of retort processing on YAN, pH, color, and texture were also examined. Analysis of variance showed that the linear mixture had a significant effect on the noodle properties. Optimum conditions were as follows: wheat flour of 75 g, HAS of 15 g, and water 67 ml. Results showed the suitable effect of Hylon in improving texture of canned YAN as well as high gel strength, neutral pH, lowest cooking loss, water uptake, swelling index, and color after retort processing. Therefore, high-amylose decreased swelling of starch, cooking yield, and improved hardness which obtain a strong gel and better stability in canned noodle. The pH fall and the attainment of yellow color in the YAN containing Hylon can be explained by the availability of two important amino acids, lysine and glutamine which were involved in both cross-linking reactions. The synergistic effect of low amount of flour and Hylon produced more tensile and hardness properties in canned noodle. Overall, the canned YAN prepared by adding Hylon developed the stronger gel which can withstand at high thermal retort processing and finally improve the shelf life of the final product.

Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50 %MF + 30 %RWF + 10 %SPI + 7 %RF + 3 %WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234 g NN and 220 g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10 % soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7 % in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3 g).There was non- significant increase in moisture and peroxide values up to 3 months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6 months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale.

Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.

Optimization of ingredient levels for the development of peanut based fiber rich pasta

Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m(3) however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.