Influence of health based ingredient and its hydrocolloid blends on noodle processing

Blends were prepared with different levels of chickpea flour (CF) and durum semolina (0–60 %) and were utilized for understanding their influence on product quality. Proximate analysis and rheological characterization of blends were carried out. Noodles were developed and subjected to different physico-chemical, nutritional, cooking quality and sensory analysis, scanning electron microscopy (SEM). Optimized noodles on the basis of its sensory and cooking quality characteristics were improved with different hydrocolloids. Rheological studies revealed that with the increase in the CF content, Farinograph water absorption and dough stability decreased; simultaneously increase in dough development time. Maximum over pressure and curve configuration decreased with increase in CF. Based on the sensory and cooking loss of noodles 50 % formulation was improved with hydrocolloids. Noodles cooking loss reduced to 5.9 % with the addition of guar gum. Sensory scores for the noodles were above 8 in 15 cm scale. Colour value showed an increase in ‘b’ value, indicating increase in yellowness of samples. Texture of noodles became firm with the addition of CF. IVSD (In vitro starch digestibility) reduced from 71 to 29 %. There was a network like formation due to hydrocolloids was observed in SEM, which is the reason for slow release of glucose. Thus, can be used as substitution in noodles and can be included in the diet of malnutritious and diabetic population.     

In vitro starch digestibility,expected glycemic index,and thermal and pasting properties of flours from pea,lentil and chickpea cultivars

In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8–13.5%) but higher free lipid content (6.5–7.1%) and amylose–lipid complex melting enthalpy (0.7–0.8 J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours.     

Preparation and evaluation of chili powder-enriched layered noodles

Chili powder-enriched dough was sandwiched between two dough layers prepared from (a) wheat flour, (b) wheat flour plus resistant starch flour and (c) wheat flour plus soy protein isolate (SPI) and microbial transglutaminase (MTGase), and these were used for preparing wheat flour control (LN-C), wheat flour-resistant starch (LN-F) and wheat flour-SPI-MTGase (LN-S) noodles, respectively. All cooked noodles were assessed for physical properties, starch digestibility and capsaicin-retaining abilities. Compared to other noodles, the LN-S noodles exhibited the highest tensile strength and elasticity, and the highest capsaicin retaining ability at pH 7.4. However, at pH 1.2 the capsaicin-retaining ability of all noodles was similar. The predicted glycemic indices (pGIs) of LN-F and LN-S noodles were similar (P > 0.05), and were significantly (P < 0.05) lower than that of LN-C noodles. In conclusion, the resistant starch flour helped to lower pGI of the layered noodles, but it was not effective at retaining capsaicin. The occurrence of additional cross-linking between protein matrices of LN-S noodles could be a factor that had impaired structural integrity and retarded the diffusion of capsaicin from the capsaicin-enriched dough.     

Effect of Sorghum Flour Addition on In Vitro Starch Digestibility,Cooking Quality,and Consumer Acceptability of Durum Wheat Pasta

Whole grain sorghum is a valuable source of resistant starch and polyphenolic antioxidants and its addition into staple food like pasta may reduce the starch digestibility. However, incorporating nondurum wheat materials into pasta provides a challenge in terms of maintaining cooking quality and consumer acceptability. Pasta was prepared from 100% durum wheat semolina (DWS) as control or by replacing DWS with either wholegrain red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30%, and 40% incorporation levels, following a laboratory‐scale procedure. Pasta samples were evaluated for proximate composition, in vitro starch digestibility, cooking quality, and consumer acceptability. The addition of both RSF and WSF lowered the extent of in vitro starch digestion at all substitution levels compared to the control pasta. The rapidly digestible starch was lowered in all the sorghum‐containing pastas compared to the control pasta. Neither RSF or WSF addition affected the pasta quality attributes (water absorption, swelling index, dry matter, adhesiveness, cohesiveness, and springiness), except color and hardness which were negatively affected. Consumer sensory results indicated that pasta samples containing 20% and 30% RSF or WSF had acceptable palatability based on meeting one or both of the preset acceptability criteria. It is concluded that the addition of wholegrain sorghum flour to pasta at 30% incorporation level is possible to reduce starch digestibility, while maintaining adequate cooking quality and consumer acceptability.     

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility.     

A study on development of Gluten free pasta and its biochemical and immunological validation

The present study is aimed at the development of Gluten free pasta with enriched protein content, and evaluation of product quality and its allergenicity. The pasta was developed using high protein flours such as Soya flour, Channa flour, Sorghum flour and Whey Protein Concentrate (WPC) along with gums. Prepared pasta was analysed for its quality characteristics and was subjected to immunological tests such as ELISA and Dot-Blot. Cooking quality of the pasta revealed that Gluten free pasta had a little higher cooking loss than that of Triticum durum pasta (control) and with addition of gums the starch loss was decreased. Gluten free Pasta was comparable to control in all other quality parameters. The amylose content of all pasta ranged from 2.14 to 3.1 g/100 g which was lower than the control (3.9 g/100 g). It also showed less starch digestibility and high protein digestibility. SDS-PAGE pattern showed distinct protein profile of Gluten free blends where bands corresponding to wheat allergen profile were not observed. Dot-Blot and ELISA confirmed that antibodies developed against gliadin did not recognize these proteins. Hence it can be concluded that the developed Gluten free pasta with high protein can be consumed by individuals who exhibit allergic symptoms to wheat gluten.     

Flour components affecting paste and noodle colour

The influence of components contributing to the colour and brightness of flour, flour paste and Chinese and Japanese style noodles has been investigated. Differences in brightness and yellowness were attributable to wheat cultivar, milling extraction rate, protein content, starch damage and brown and yellow pigments.     

Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound-assisted enzyme-treated red lentil protein

The effects of red lentil protein with ultrasound-assisted enzymatic treatment on the quality of brown rice noodles were investigated. The thermostability and anti-retrogradation ability of brown rice flour decreased significantly (P < 0.05), while the elastic and viscous modulus increased after adding untreated red lentil protein. Meanwhile, the cooking loss rate of brown rice noodles increased from 4.41% to 5.68%. When the red lentil protein was treated with ultrasound and enzyme, the protein–starch interaction was enhanced, and the negative effects of protein on brown rice flour and noodles were weakened. Moreover, the rice noodles with ultrasound-assisted enzyme-treated red lentil protein showed a lower starch digestibility than brown rice noodles, and its protein digestibility was significantly higher than that of rice noodles with ultrasound or enzyme-treated protein. Therefore, the addition of ultrasound-assisted enzyme-treated red lentil protein could effectively decrease predicted glycaemic index value, improve nutritional value and produce high-quality brown rice noodles.     

Amaranth flour,cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.     

In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

Gluten replacement in gluten‐free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western‐style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples.     

新型食品添加剂--玉米淀粉磷酸酯在食品中的应用

主要介绍了玉米淀粉磷酸酯在面粉、粉丝和挂面中的应用，试验结果表明，玉米淀粉磷酸酯能提高面粉的湿面筋含量，并能提高粉丝和挂面质量。     

Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process

The effects of processing variables (moisture content, barrel temperature and screw speed) on the physicochemical, cooking and textural properties of pea starch noodles prepared by twin-screw extrusion were investigated using response surface methodology. Results indicated that increasing dough moisture content increased the b^∗ value (yellowness), expansion ratio, percentage of gelatinised starch, resistant starch content, cooking time, firmness and surface stickiness, but reduced cooking loss. Raising barrel temperature reduced cooking loss and cooked weight, but increased the expansion ratio, percentage of gelatinised starch, resistant starch, firmness and surface stickiness of cooked pea starch noodles. The b^∗ value, expansion ratio, percentage of gelatinised starch, resistant starch, cooking time, firmness and surface stickiness were increased as screw speed was increased, whereas the a^∗ value and cooked weight were reduced. The optimum processing conditions for pea starch noodle-making by twin-screw extrusion was established. Good agreement was noted between experimental values obtained at optimum process conditions and predicted values. Pea starch noodles prepared by twin-screw extrusion exhibited similar brightness in colour and cooking time to, but firmer texture than, commercial mung bean starch noodles.     

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical,biological and sensory evaluation

Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B₂ (145%), vitamin C (from negligible amounts to 14 mg/100 g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingredients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B₁, B₂, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties.     

Replacement of buckwheat by black sorghum flour on soba-type noodles

Incorporation of black sorghum flour containing high levels of polyphenols and slowly digestible starch could provide opportunity to enhance nutritional functionality of noodles. Soba-type noodles were prepared based on a typical wheat-buckwheat (65:35) formulation by replacement of buckwheat flour with black sorghum flour at 0%, 25%, 50%, 75% and 100%. Noodle colour, texture, total phenolics, antioxidant capacity, in vitro starch digestibility and sensory acceptability were evaluated. Increasing the addition of black sorghum flour significantly (P < 0.05) decreased the firmness (g) in noodles and imparted a darker colour but increased total polyphenolics and antioxidant capacity. Significantly (P < 0.05) lower rapidly digestible starch and higher resistant starch was found in noodles with >50% replacement with black sorghum flour. Overall acceptability of noodles showed preference for noodles containing 25%–75% black sorghum flour. This study demonstrates the potential of using black sorghum as a novel functional food ingredient in noodle manufacturing.     

Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake

Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100–110 °C for 1–2 h, and subsequently cooled to 4 °C for 1–2 h. The lightness of HMT rice cake decreased as HMT temperature and time increased, whereas redness and yellowness increased. The hardness, springiness, and cohesiveness of HMT rice cake were much lower than those of brown rice cake. HMT of rice cake caused an increase in the resistant starch content and a decrease in the rapidly digestible starch content. In sensory evaluation, hardness of HMT rice cake was substantially lower than that of rice cake made with untreated brown rice due to retardation of retrogradation. However, the overall acceptability of HMT rice cake was lower than that of white rice cake or brown rice cake.     

Composition,digestibility, and functional properties of yellow pea as affected by processing

The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) were both improved in the micronized flour and only FAC in the pre‐germinated flour. The degree of hydrolysis of the flours pre‐hydrolyzed with bromelain, trypsin, or papain ranged between 8.89 and 19.80%. Pre‐hydrolysis resulted in partial reduction in the molecular weight (MW) of the proteins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsin inhibitor and higher total phenol and phytic acid contents than the flours.

Practical applications

The use of yellow pea and other pulses is hampered by their low protein digestibility due to the presence of anti‐nutritional factors and protein complexation with carbohydrates. Milder processing techniques have become attractive alternative to overcome these attributes. The results from this study suggest that micronization, pre‐germination, and/or pre‐hydrolysis can be conveniently used to modify the nutritional and functional properties and bioactive potential of yellow pea flours. This could markedly influence value, diversify use, and competitiveness of yellow pea.     

加水量对豌豆挂面品质的影响

研究加水量对豌豆挂面品质的影响规律,为豆类挂面加工中加水量的选择提供依据。以黄豌豆全粉为研究对象,将豆粉按照15%和25%的添加量与小麦粉混合,添加不同加水量制作成豌豆挂面,并对豌豆挂面品质进行分析。结果表明:当豌豆粉添加量为15%时,随着加水量的增加,干面条的光泽度和表观状态得分无显著性差异,面片颜色变暗;煮后面条的干物质损失率、感观评价的各项评分均无显著性差异。当豌豆粉添加量为25%时,随着加水量的增加,干面条的光泽度和表观状态得分增加,干物质吸水率和干物质损失率均呈下降趋势。加水量在32%和34%时,质构特性和微观结构优于其他加水量。28%加水量的挂面,其微观结构的表面和截面都非常粗糙,感观评价的总分最低,为77.2分。因此,豆粉添加量在15%时,适宜加水量为32%~36%;添加量在25%,适宜加水量为32%和34%。     

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

The objective of this study was to evaluate the effect of the incorporation of spirulina on technological and nutritional quality of dried pasta. Wheat flour was substituted by spirulina biomass at three levels: 5, 10 and 20 g/100 g, and a sample without spirulina biomass was made as control. The technological quality was analyzed in terms of cooking properties and texture profile, while pasta surface was observed by confocal microscopy. In addition, protein content, in vitro protein digestibility, phenolic compound content and in vitro antioxidant activity were the major bio-functional characteristics measured. An in vitro starch digestion was performed in order to estimate the glycemic index. Only pasta with 20 g of spirulina / 100 g of flour did slightly modify technological quality parameters; microstructure studies revealed the impact of spirulina addition, resulting in a more heterogeneous surface. The glycemic index was not affected by the addition of spirulina. The incorporation of spirulina resulted in an increase of protein content; however, protein digestibility was reduced as microalgae content increased. Pasta with spirulina exhibited high phenolic compounds content and antioxidant activity compared to control pasta, which could be used to enhance the nutritional profile of the product.     

Effect of insoluble dietary fibre addition on technological,sensory, and structural properties of durum wheat spaghetti

Insoluble fibres are important in human health and disease prevention and can be incorporated into food. High fibre pasta prepared with bran is typically inferior quality compared to durum pasta. This study compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) dried at high temperature. Pasta was evaluated for cooking properties, texture, sensory, fibre content, antioxidant status (AO) and in vitro starch digestibility to determine the dose producing acceptable quality. Pollard at 10% substitution had minimal impact on quality with higher AO and fibre. Above 30%, pasta had undesirable colour, sensory properties and higher starch digestion. Although bran substituted pasta had undesirable sensory and technological properties, especially at 30% incorporation, it does provide more dietary fibre and antioxidants than regular pasta and does not affect starch digestibility. Interestingly, a significant amount of AO was retained in the cooked pasta. The study illustrates the value of structural analysis to explain observed technological properties of the product with fibre inclusion.