Physical properties and glycaemic response of tapioca noodles fortified with herb mixture (original) (raw)
Related papers
Physio-chemical and sensory analysis of noodles fortified with cowpea and pomegranate peel powder
International Journal of Chemical Studies, 2018
Noodles gain popularity due to its low glycemic index (GI) and ready to eat convenience. Effects of fortification on noodles with the combination of dehulled cowpea flour and pomegranate peel powder were studied. Nutritional, cooking and sensory qualities of noodles were analyzed. The fortification of whole wheat flour noodles was done by the combinations of cowpea flour and pomegranate peel powder (5% and 10%) and (5% and 7%) respectively. The results showed that, increase in whole wheat flour proportion increases cooking loss. The resultant product is found to be highly nutritious because of its fibers, phenolic compounds, antioxidants and proteins. Sensory and cooking quality results showed that, noodles containing 10% dehulled cowpea flour and 7% pomegranate peel powder was more acceptable.
Physicochemical and Sensory Properties of Instant Noodles Fortified with Pomegranate Peel
2012
Pomegranate peels are characterized by high levels of fibers, phenols, antioxidatents and minerals levels. The chemical composition indicates that the pomegranate peels contain 5.3% ash, 12.11% fibers and 58.38 g/100gm dietary fibers. The soluble part of the total amount of fibers is about 34.25%. Antioxidants activity of pomegranate peels was 90.14% RSA, while total phenol content reached 145 mg GAE/100gm. The noodles were fortified with 2 and 5% pomegranate peels powder. The dietary fibers content of pomegranate peel noodles doubled as the pomegranate peels content reached 5% compared with control. The phenols content increase to 43.91 and to 48.30 when the pomegranate peels was added by 2% and 5% respectively. The antioxidant activity increased 2.15 folds and 3.66 folds, compared with control, after adding of 2% and 5% pomegranate peels respectively. The addition of pomegranate peels significantly increased the water absorption, weight percent and volume compared with control. Noodles with pomegranate peels had higher sensory scores, except in firmness, in comparison with control. The results obtained in this study suggest that acceptable noodles in terms of physicochemical and sensory properties could be produced by incorporating pomegranate peels into noodles up to 5%.
African Journal of Food, Agriculture, Nutrition and Development
Tamarind (Tamarindus indica L.) fruit are a major crop of Thailand and many other countries. Tamarind fruit are used in food processing, but their seeds, which constitute about 34% of each fruit, are largely a wasted byproduct. Production of fresh noodles, using flour made from tamarind seed (TSF) as a partial substitute for wheat flour, was tested. The proportion of TSF in the flour was varied from 0, 5, 10, 15 and 20%, with the balance being white wheat flour. Results showed that with increasing the levels of TSF in the flour there was a concomitant increase in their carotenoid content, but 15% resulted in negative responses from the sensory evaluation panel due mainly to darkening and browning of the color of the noodles and making them less soft and less elastic. These perceptions by the panelists were reflected in the measurement of L*, a* and b* and the tensile force of dough and tensile strength of cooked noodles. When the noodles made from 10% TSF plus 90% wheat flour were tested, their moisture content, protein, total carbohydrate, fat and ash were 70.6, 6.26, 21.5, 1.08, 0.490 g/100g and calories was 121 kcal/100g, respectively and their mineral contents were calcium, magnesium, phosphorus, potassium and sodium at 16.0, 14.4, 45.3, 27.2 and 130 mg/100g, respectively. Total phenolic content and antioxidant activity also progressively increased with increasing levels of TSF in the flour. The total phenolic content from noodles made from 10% TSF plus 90% refined wheat flour were 7.92 mg GAE/g, antioxidant activity was 29.6 mM TE/g by ferric reducing antioxidant power, 17.1 mM TE/g by 2,2 diphenyl-1-picrylhydrazyl assay and 3.84 mM TE/g by 2,2'-azino-bis (3-ethylbenzothiazo line-6sulphonic acid). The descriptive analysis of eight trained panelists discovered 16 individual attributes of cooked noodles made from 10% TSF plus 90% wheat flour. These attributes were yellowness, turbidity, egg odor, flour odor, tamarind flour odor, roasted tamarind seed odor, alkaline odor, egg flavor, flour flavor, tamarind flour flavor, roasted tamarind seed flavor, bitter taste, wetness, smoothness, softness and elasticity. The descriptive analysis showed that the cooked noodles containing 10% TSF had similar characteristics to cooked noodles made from 100% wheat flour except for roasted tamarind seed odor, tamarind flour flavor and roasted tamarind seed flavor that were unique characteristics, as would be expected.
The characteristics of noodles produced from tuber and leaf of taro (Colocasia esculenta L. Schott)
Food Research, 2023
The tuber and leaves of the taro plant (Colocasia esculenta L. Schott) are useful dietary ingredients for patients with diabetes mellitus. Alternatively, dry noodles with taro flour and leaf substitution can also be used as a source of food. This study aimed to analyse the substitution of taro flour (0%, 40%, and 100%) and its leaf (0% and 100%) to obtain six variations of dry noodles using a completely randomized design. The nutrient contents were energy, carbohydrates, fat, protein, water, ash, and dietary fibre. In addition, the starch digestibility (in vitro), antioxidant activity (IC 50), and glycaemic index were also analysed. The best formula was determined using the De Garmo method's Effectiveness Index. The statistical analysis showed that taro leaf puree affects the glycaemic load, antioxidant activity, and starch digestibility of the noodle. Based on the nutritional content and organoleptic tests, the recommended dry noodles were the D 2 formula with 40% and 100% taro flour and leaf substitution. Therefore, this noodle can be an alternative food for people with diabetes mellitus.
Journal of Food Measurement and Characterization, 2021
This study sought to produce antioxidant-rich, low glycemic index noodles with hypoglycemic properties using composite blends of various percentage compositions of wheat flour, unripe plantain (Musa sapientum Linn. Var. paradisiaca) flour and orange (Citrus sinensis) peels. Composite mixtures of the unripe plantain-flour (UPF) and wheat flour (WF) were prepared at various percentages (90%WF, 0%UPF: 85%WF, 5%UPF: 75%WF, 15%UPF: 65%WF and 25%UPF: 55%WF and 35%UPF) and mixed with 10% of orange peel powder for the production of the different noodles samples. The sensory properties, phenolic distribution, glycemic indices, amylose and amylopectin contents of the noodles were determined. Thereafter the effect of the samples on blood glucose levels, antioxidant status and carbohydrate hydrolysing enzymes (α-amylase and α-glucosidase) were assessed in diabetic rats. W55-UP35 had the highest total phenol and flavonoid contents. The glycemic indices of the noodles ranged from 35 (W55-UP35) to 58 (W90). The diabetic rats that consumed W55-UP35 had the biggest reduction in blood glucose levels and the least α-amylase and α-glucosidase activities. Similarly, the rats fed with W55-UP35 showed the strongest antioxidant status. The results of this study showed that inclusion of orange peels and unripe plantain flour improved the health benefits of noodles.
Development of Low Glycemic Index Noodles by Legume and Cereal By-products Incorporation
International Journal of Health Sciences and Research, 2015
Agro-industrial waste is often utilized as feed or as fertilizers on farms. In the food industry the recovery and modification of the by-products is becoming increasingly important as they are considered as a promising source of functional ingredients. Hence an attempt was made to develop legume and cereal byproducts based value added low glycemic index noodles. Among the developed by-product incorporated noodles namely Type-I (bengal gram seed coat+broken rice) and Type-II (bengal gram brokens+broken rice) scored high scores in terms of organoleptic acceptability. The best accepted variation of control, bengal gram seed coat, bengal gram brokens alone and in combination with broken rice were evaluated for its nutrient composition and glycemic index. The findings indicated significant increase in total, soluble and insoluble dietary fibre content and decrease in starch and sugar content in by-products supplemented noodles. The glycemic index of Type-I noodles (56.13) and Type-II noodles (45.78) were significantly less than control noodles (66.43). Thus, inclusion of legume and cereal by-products, as an ingredient in noodles, evidently provides a food with low glycemic response for the consumers use.
The Asian Journal of Horticulture, 2013
technologies has lead to the change in perception, economic consideration, increased women employment and increased per capita income that had tremendous effect on the life style of the people. In this changing life style, the demand for ready to eat foods like baked and extruded foods has raised considerably. Among ready to eat foods, biscuits and noodles form an important part of Indian dietary. These products are rich in starch, fat and energy but depleted in fibre. Various epidemiological studies have shown that the diet lacking in fibre may be the cause of various gastrointestinal and cardiovascular diseases (Kumari and Grewal, 2007). Hence, incorporation of fibre rich ingredients in baked and extruded products will improve their Members of the Research Forum
Applied Sciences
Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrate...
Molecules
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. ...
Jurnal Teknologi & Industri Hasil Pertanian
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to...