Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

Mst. Meherunnahar , Md. Mozammel Hoque , Muhammed A Satter , Tanvir Ahmed , Razia Sultana Chowdhury , Shaheen Aziz
{"title":"Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet","authors":"Mst. Meherunnahar ,&nbsp;Md. Mozammel Hoque ,&nbsp;Muhammed A Satter ,&nbsp;Tanvir Ahmed ,&nbsp;Razia Sultana Chowdhury ,&nbsp;Shaheen Aziz","doi":"10.1016/j.meafoo.2024.100138","DOIUrl":null,"url":null,"abstract":"<div><p>The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100138"},"PeriodicalIF":0.0000,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000054/pdfft?md5=a3cdcff4cca8300ff49fae32a26afd4f&pid=1-s2.0-S2772275924000054-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Measurement: Food","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772275924000054","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

狐尾黍制成的复合面条的烹饪特性、氨基酸稠度和功能特性的影响
这项研究旨在满足人们对食品营养功效的迫切需求,同时满足人们对便捷、优质和注重健康的替代品的日益增长的偏好。因此,正在进行的调查旨在利用狐尾小米(FMF)、小麦(WF)、蘑菇(MF)和米糠粉(RBF)等面粉的复合混合物配制方便面,然后对方便面的功能特性、烹饪属性和氨基酸组成进行评估。调查考虑了不同比例的复合面粉,具体为 0:100:0:0、60:30:5:5、50:40:5:5 和 40:50:5:5(FMF:WF:MF:RBF),分别称为处理 T1(对照)、T2、T3 和 T4。结果表明,与完全由小麦粉(100%)组成的对照面条(T1)相比,复合面条(T2 至 T4)的吸水指数(从 189.41 % 到 197.28 % 不等)明显更高,这表明其保水能力更强。相反,处理 T1 的吸油指数(214.45 %)分别超过了处理 T2(210.14 %)、处理 T3(207.47 %)和处理 T4(200.64 %)。同样,处理 T1 表现出较高的膨胀指数(16.57 %),而处理 T4 则表现出明显较低的膨胀指数和最高的水溶性(4.51 %)。此外,加入狐尾小麦粉明显缩短了最佳蒸煮时间,其中 T4 所需的时间最短(3.45 分钟)。相反,不同处理的烹饪产量也不同,T4 的产量最低(42.30%),而 T1 的产量最高(48.72%)。此外,在对照组和复合面条的比较中,处理 T4 的基本氨基酸、芳香族氨基酸、脂肪族氨基酸和必需氨基酸含量最高。它还含有大量赖氨酸(11 克/100 克),几乎是处理 T1(5 克/100 克)的两倍。感官评估表明,从口感和风味上看,人们更喜欢复合面条(T2 至 T4)。因此,以(50:40:5:5)的比例强化狐尾黍、小麦、蘑菇和米糠粉用于功能性食品配方有可能提高面条的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
3.10
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信