Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-01-27 DOI:10.1002/cche.10869

Daniel J. Skylas, Chris Whiteway, Theo Webster, Valeria Messina, Sonya Richard, Siem Doo Siah, Ken J. Quail

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Abstract

Background and Objectives

The nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high-protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.

Findings

Significant differences (p < 0.05) were observed in the nutritional, physico-chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (p < 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (R = 0.965). There was a significant increase (p < 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (a*) and yellowness (b*), and lightness (L*) decreased with increasing protein content. There were no significant differences (p > 0.05) in cooking losses but there were significant differences (p < 0.05) in water uptake, being lower for instant noodles blended with protein isolate.

Conclusions

Instant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (p < 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.

Significance and Novelty

The key findings from this study will inform food manufacturers of the health benefits of mungbean and encourage the use of dry fractionated mungbean protein concentrate ingredients in popular and widely consumed food products.

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用干湿分馏绿豆蛋白原料提高小麦粉方便面的营养品质

背景与目的采用干湿分离的绿豆蛋白原料可以提高方便面的营养品质。将小麦粉与绿豆浓缩蛋白和分离蛋白混合，制成蛋白质含量分别为15%、20%和25%的高蛋白方便面。研究了添加剂对方便面营养成分、蛋白质品质、质地、煮熟和色泽的影响。结果小麦粉和绿豆蛋白成分在营养、理化和功能特性上存在显著差异（p < 0.05）。绿豆分离蛋白和浓缩蛋白的持水和持油能力高于绿豆和小麦粉原料。与对照组相比，小麦粉与绿豆浓缩蛋白和分离蛋白的混合物生产的方便面蛋白质和矿物质含量显著提高（p < 0.05），脂肪含量显著降低。方便面的蛋白质含量为9.1 ~ 23.6 g/100 g （db.）。线性回归分析表明，蛋白质含量与面条硬度呈极显著相关（R = 0.965）。添加精蛋白和分离蛋白显著提高了赖氨酸含量（1.7 ~ 11.5 mg/g面粉）（p < 0.05），赖氨酸氨基酸评分从0.34提高到0.91。随着蛋白质含量的增加，油炸方便面的颜色特征表现为红度（a*）和黄度（b*）增加，亮度（L*）降低。蒸煮损失量差异不显著（p > 0.05），吸水量差异显著（p < 0.05），分离蛋白方便面的吸水率较低。结论添加小麦粉和绿豆浓缩蛋白及分离蛋白的方便面蛋白质含量较高，营养成分和蛋白质品质均有改善。与分离蛋白相比，添加浓缩蛋白的方便面脂肪和钠含量显著降低（p < 0.05），钙、镁、磷、钾和锌含量较高。营养成分改善的方便面有可能为消费者带来更多的健康益处。这项研究的主要发现将告知食品制造商绿豆的健康益处，并鼓励在流行和广泛消费的食品中使用干燥的分馏绿豆蛋白浓缩成分。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.