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Karmakar B, Saha SP, Chakraborty R, Roy S. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes. Int J Biol Macromol 2023; 237:124183. [PMID: 36972818 DOI: 10.1016/j.ijbiomac.2023.124183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.
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Affiliation(s)
- Biswanath Karmakar
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Shyama Prasad Saha
- Department of Microbiology, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Rakhi Chakraborty
- Department of Botany, Acharya Prafulla Chandra Roy Govt. College, Himachal Vihar, Matigara, Dist. Darjeeling, West Bengal, India.
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India.
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2
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Bangar SP, Ali NA, Olagunju AI, Pastor K, Ashogbon AO, Dash KK, Lorenzo JM, Ozogul F. Starch-based noodles: Current technologies, properties, and challenges. J Texture Stud 2023; 54:21-53. [PMID: 36268569 DOI: 10.1111/jtxs.12730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/02/2022] [Accepted: 10/11/2022] [Indexed: 11/29/2022]
Abstract
Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemenson, South Carolina, USA
| | - N Afzal Ali
- School of Agro and Rural Technology, Indian Institute of Technology Guwahati, Assam, India
| | | | - Kristian Pastor
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Kshirod K Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad deVigo, Ourense, Spain
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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3
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Nguyen TP, Ratnaningsih R, Songsermpong S. Characterization of Instant Mung Bean Vermicelli Quality using Microwave Vacuum and Microwave Continuous Drying. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tien Phung Nguyen
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 10900 Bangkok Thailand
- Department of Food Technology, Faculty of Applied Biological Sciences Vinh Long University of Technology Education Vinh Long, 85110 Vietnam
| | - Ratnaningsih Ratnaningsih
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 10900 Bangkok Thailand
| | - Sirichai Songsermpong
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 10900 Bangkok Thailand
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4
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Liu H, Liang Y, Guo S, Liu M, Chen Z, He B, Zhang X, Wang J. Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hao Liu
- College of Biological Engineering Henan University of Technology Zhengzhou 450001 China
| | - Ying Liang
- College of Biological Engineering Henan University of Technology Zhengzhou 450001 China
| | - Shibo Guo
- College of Biological Engineering Henan University of Technology Zhengzhou 450001 China
| | - Mei Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 China
| | - Zilu Chen
- College of Biological Engineering Henan University of Technology Zhengzhou 450001 China
| | - Baoshan He
- College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 China
| | - Xia Zhang
- College of Biological Engineering Henan University of Technology Zhengzhou 450001 China
| | - Jinshui Wang
- College of Biological Engineering Henan University of Technology Zhengzhou 450001 China
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5
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Li X, Qi Y, Hassane Hamadou A, Zhang J, Guo Q, Xu B. Improvements of dried noodles qualities using two-stage resting: Explanation from macro and micro perspectives. J Texture Stud 2021; 53:287-295. [PMID: 34870850 DOI: 10.1111/jtxs.12652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 01/23/2023]
Abstract
The purpose of this study was to elucidate the effects of two-stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of dough sheets, gluten network, and microstructure of cooked noodles. After two-stage resting, the extensibility of dough sheets, the contents of glutenin macro polymer (GMP), and disulfide bonds (S-S) increased significantly (p < .05), whereas the content of sulphydryl group (-SH) significantly declined. From the perspective of microstructure, the average length and width of dough sheets protein experienced a significant reduction (p < .05); however, the branching rate, the number of protein lines, and the total length of the protein lines significantly increased (p < .05). Furthermore, the average network line length and width of cooked noodles were significantly reduced as the branching rate rose (p < .05); meanwhile, the number of holes significantly increased while the average area significantly decreased (p < .05). Overall, the two-stage resting has improved the quality of dried noodles and contributed to a more uniform and compact gluten network distribution.
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Affiliation(s)
- Xue Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qin Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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6
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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.
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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
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7
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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
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8
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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9
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Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00581-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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10
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Hsiao YT, Wang CY. Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing. Molecules 2020; 25:E2516. [PMID: 32481610 PMCID: PMC7321331 DOI: 10.3390/molecules25112516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 12/02/2022] Open
Abstract
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.
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Affiliation(s)
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan;
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11
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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
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12
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Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109332] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Sharma HK, Kaushal P, Singh AP. Rheological measurements of composite flour containing Jackfruit (Artocarpus heterophyllus Lam.) flesh flour and its identification by pattern recognition methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9955-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Siwatch M, Yadav R, Yadav B. Chemical, physicochemical, pasting and microstructural properties of amaranth (Amaranthus hypochondriacus) flour as affected by different processing treatments. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2017.1226] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Siwatch
- Department of Food Technology, Maharshi Dayanand University, Delhi Bye pass Rohtak, Rohtak, 124001 Haryana, India
| | - R.B. Yadav
- Department of Food Technology, Maharshi Dayanand University, Delhi Bye pass Rohtak, Rohtak, 124001 Haryana, India
| | - B.S. Yadav
- Department of Food Technology, Maharshi Dayanand University, Delhi Bye pass Rohtak, Rohtak, 124001 Haryana, India
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15
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Xin Y, Lee JY, Kim J, Kim Y. Effect of curdlan on textural and cooking qualities of noodles made with tofu. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13661] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yingji Xin
- Department of Pharmacy, Graduate School of Pharmacy; Chung-Ang University; Seoul Korea
| | - Ji Y. Lee
- Department of Food Science and Technology; University of Georgia; Athens Georgia, USA
| | - Jisuk Kim
- Department of Human Ecology; Graduate School, Korea University; Seoul Korea
| | - Yookyung Kim
- Department of Human Ecology; Graduate School, Korea University; Seoul Korea
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16
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Lubowa M, Yeoh SY, Easa AM. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch. FOOD SCI TECHNOL INT 2018; 24:476-486. [DOI: 10.1177/1082013218766984] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
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Affiliation(s)
- Muhammad Lubowa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Shin Y Yeoh
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar M Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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17
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Bhalerao PP, Chaudhari NS, Muley AB, Talib MI, Parate VR, Kudake DC. Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.1.19] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The utilization of ragi flour for noodles preparation can be ideal due to its higher dietary fiber and essential minerals content. Therefore, the current work was focused to prepare high nutrients noodles by supplementing ragi flour in wheat flour at 10, 20, 30, and 40% levels. The fortified uncooked noodles showed an increase in steady diameter from 1.23+0.03mm to 2.33±0.06mm with a gradual decrease in lightness and whiteness index from 45.46±1.23 to 32.38±1.27 and 43.07±1.06% to 31.09±1.14%, with respective increase of ragi flour. The moisture content of uncooked noodles decreased steadily, while minor changes were observed in fat and ash content. Significant increase in protein (1.06 to 1.25 folds) and crude fiber content (1.64 to 3.62 folds) was noticed in ragi flour noodles in correlation to the control, respectively. The ragi flour fortified noodles not only had a prominent DPPH and ABTS radical scavenging activity but also increased phenolics content. The sensory studies depicted that a maximum of 20% ragi flour can be integrated in the noodles to attain desired overall acceptability and that was further verified by t-test at significance level p 0.05.
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Affiliation(s)
- Prasanna P. Bhalerao
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Nikita S. Chaudhari
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Abhijeet B. Muley
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Mohammed I. Talib
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Vishal R. Parate
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Dnyaneshwar C. Kudake
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
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18
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Shrivastava M, Yadav RB, Yadav BS, Dangi N. Effect of incorporation of hydrocolloids on the physicochemical, pasting and rheological properties of colocasia starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9731-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Yi C, Yang Y, Zhou S, He Y. Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0187-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Cuiping Yi
- School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan, 410114, China
| | - Youwang Yang
- School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan, 410114, China
| | - Sumei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yinghe He
- College of Science, Technology and Engineering, James Cook University, Douglas, 4811, Australia
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20
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Wang P, Fu Y, Wang L, Saleh AS, Cao H, Xiao Z. Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600201] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Peng Wang
- College of Food Science; Northeast Agricultural University; Harbin Heilongjiang P.R. China
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
| | - Yu Fu
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
- Department of Food Science; Aarhus University; Tjele Aarhus Denmark
| | - Lijuan Wang
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
| | - Ahmed S.M. Saleh
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
- Department of Food Science and Technology; Faculty of Agriculture; Assiut University; Assiut Egypt
| | - Huiying Cao
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
| | - Zhigang Xiao
- College of Food Science; Northeast Agricultural University; Harbin Heilongjiang P.R. China
- College of Grain Science and Technology; Shenyang Normal University; Shenyang Liaoning P.R. China
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21
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Wang L, Guo J, Wang R, Shen C, Li Y, Luo X, Li Y, Chen Z. Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles. Cereal Chem 2016. [DOI: 10.1094/cchem-05-16-0147-r] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Li Wang
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Jingxuan Guo
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ren Wang
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Cunkuan Shen
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yongfu Li
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xiaohu Luo
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yanan Li
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, and School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
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22
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Sharma S, Singh N, Katyal M. Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2482-91. [PMID: 27407215 PMCID: PMC4921102 DOI: 10.1007/s13197-016-2234-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
Abstract
The effect of substitution of wheat flour with gelatinized-retrograded starch (GRS) and extruded starch (ES) at 10 and 20 % levels on characteristics of cookies, muffins and noodles was evaluated. Cookies made by substitution of flour with GRS or ES were lighter in color, showed higher spread ratio and resistant starch (RS) content. Muffins made by substitution of flour with GRS or ES were lighter in color, showed less height, specific volume and gas cells and higher RS content. Muffins containing GRS were less firm while those made by incorporating ES showed higher firmness than those made without substitution. Noodles made with substitution of flour with GRS or ES showed higher RS content and reduced water uptake, gruel solid loss, hardness and adhesiveness. Cookies and noodles prepared with and without substitution of flour with GRS or ES did not show any significant differences in terms of overall acceptability scores.
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Affiliation(s)
- Shagun Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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23
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Affiliation(s)
- Jeffrey A. Byars
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| | - Mukti Singh
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
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24
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Fu Z, Luo SJ, Liu W, Liu CM, Zhan LJ. Structural changes induced by high speed jet onin vitrodigestibility and hydroxypropylation of rice starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13046] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
| | - Liu-jing Zhan
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanchang 330047 China
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25
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Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.063] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Zhang Y, Liu W, Liu C, Luo S, Li T, Liu Y, Wu D, Zuo Y. Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology. Food Chem 2014; 158:255-61. [DOI: 10.1016/j.foodchem.2014.02.072] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2013] [Revised: 02/13/2014] [Accepted: 02/17/2014] [Indexed: 11/27/2022]
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27
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Ge PZ, Fan DC, Ding M, Wang D, Zhou CQ. Characterization and nutritional quality evaluation of several starch noodles. STARCH-STARKE 2014. [DOI: 10.1002/star.201300288] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ping-zhen Ge
- College of Food Science; Southwest University; Chongqing 400716 P. R. China
| | - Dai-chao Fan
- College of Food Science; Southwest University; Chongqing 400716 P. R. China
| | - Miao Ding
- College of Food Science; Southwest University; Chongqing 400716 P. R. China
| | - Dan Wang
- College of Food Science; Southwest University; Chongqing 400716 P. R. China
| | - Cai-qiong Zhou
- College of Food Science; Southwest University; Chongqing 400716 P. R. China
- Engineering & Technology Research Centre of Characteristic Food; Chongqing 400716 P. R. China
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28
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Li M, Zhu KX, Guo XN, Brijs K, Zhou HM. Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties. Compr Rev Food Sci Food Saf 2014; 13:347-357. [DOI: 10.1111/1541-4337.12066] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 10/14/2013] [Indexed: 12/16/2022]
Affiliation(s)
- Man Li
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
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29
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Yadav BS, Yadav RB, Kumari M, Khatkar BS. Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.042] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Lin JH, Kao WT, Tsai YC, Chang YH. Effect of granular characteristics on pasting properties of starch blends. Carbohydr Polym 2013; 98:1553-60. [DOI: 10.1016/j.carbpol.2013.07.039] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2013] [Revised: 07/15/2013] [Accepted: 07/17/2013] [Indexed: 11/15/2022]
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31
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Yadav BS, Guleria P, Yadav RB. Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.007] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Li LY, Easa AM, Liong MT, Tan TC, Foo WT. The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.07.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0021-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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34
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Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.028] [Citation(s) in RCA: 158] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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