Measurement: Food最新文献

{"title":"Effects of pretreatment and drying temperatures on physicochemical and antioxidant properties of dried duku (Lansium domesticum)","authors":"Roslan Arshad ,&nbsp;Kamarul ‘Ain Mustafa ,&nbsp;Che Abdullah Abu Bakar ,&nbsp;Abd Jamil Zakaria ,&nbsp;Noor Aida Aini Nawawi ,&nbsp;Nurul Zaizuliana Rois Anwar ,&nbsp;Wan Anwar Fahmi Wan Mohamad ,&nbsp;Wan Mohd Fadli Wan Mokhtar ,&nbsp;Ahmad Razif Abdul Rahman ,&nbsp;Somchai Jomduang","doi":"10.1016/j.meafoo.2024.100148","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100148","url":null,"abstract":"<div><p>Duku (<em>Lansium domesticum)</em> is a native of Southeast Asia. Duku is a seasonal fruit and highly deteriorated due to high moisture content of more than 80 %, thus difficult to commercialise due to the short shelf life. The transformation of fresh into dried fruit will increase the commercial values as well as be a solution to reduce fruit loss. This study was conducted to evaluate the effects of pretreatments and drying temperatures on physicochemical and antioxidant properties in dried duku fruit. The duku fruits (whole, flesh, peels and seeds) were subjected to pretreatment process with ascorbic acid solution, sodium metabisulfite solution, sodium erythorbate solution and blanching. Then, the samples were dried at 50 °C, 60 °C, 70 °C and 80 °C, respectively. Determination of total phenolic content (TPC) was carried out based on the Folin-Ciocalteau method. The antioxidant activities were evaluated using ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The pH values of all parts of duku were decreased as the drying temperature increases. Seed (pretreated with sodium metabisulfite, dried at 80 °C) showed the highest total phenolic content value with 116.84 ± 0.31 mg gallic acid equivalents per g fruit extract (GAE/g), while lowest in flesh (pretreated with ascorbic acid, dried at 50 °C). Seed (pretreated with sodium metabisulfite, dried at 50 °C) has the highest antioxidant capacity with IC₅₀ value of 41.15 µg/ml (ABTS free radical scavenging) and 121.35 µg/ml (DPPH free radical scavenging) compared to other fruit parts, pretreatments and drying temperatures. The findings of this study indicate the potential of all parts of duku fruit as a valuable source of nutrients. Information on the nutritional and antioxidant properties of this Malaysia's seasonal fruit reveals its potential to be commercialized into different food and beverage products.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100148"},"PeriodicalIF":0.0,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000157/pdfft?md5=53031de36d3cb57b359996fc94deb9bd&pid=1-s2.0-S2772275924000157-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140134714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Less privileged edible oil source Balanites aegyptiaca (L) Del. morphotypes and physicochemical properties","authors":"Issoufou Amadou ,&nbsp;Amadou Tidjani Ilagouma ,&nbsp;Xiang-Rong Cheng ,&nbsp;Mariama Yahaya Danjimma","doi":"10.1016/j.meafoo.2024.100147","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100147","url":null,"abstract":"<div><p>To feed up the world's growing population and adapt to the global pandemic it is necessary to explore more sites of food including the unconventional sources of food and food ingredients. The objective of this study is to evaluate the physicochemical parameters of oil from three morphotypes of <em>Balanites aegyptiaca</em> fruit obtained from the Maradi local market, Niger. These samples were used for the extraction of the oil by using two extraction methods namely mechanical and solvent (n-hexane). A one-way analysis of variance (ANOVA) was performed for each of the variables to carry out a statistical analysis of the results obtained. The parameters such as iodine index, peroxide index, acid value, saponification value, and fatty acid profile were determined using standard methods described in the literature. Relative density and moisture content were also quantified. The results revealed that the iodine index ranged between 85.78±1.12 to 98.90±1.61 gI₂/100 g oil which falls within the standard of edible oil. Moreover, the data from the peroxide index, water content, and fatty acid composition confirmed the quality of <em>B. aegyptiaca</em> oil, and it is said to have similarities with argan (<em>Argania spinosa</em> L.) oil. The results obtained for the relative density ranged between 0.84 to 0.97 and the saponification index values ​​of the samples are in the range of 170.29±17.81 to 195.47±9.02 mg KOH/g. It can be concluded that this oil conforms to the standard of edible vegetable oil and can be recommended for general consumption.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100147"},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000145/pdfft?md5=f386f5095ff10bd459f5752bb565f9f7&pid=1-s2.0-S2772275924000145-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140103571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of mineral elements, antioxidant activity and bio-active compounds of Allium prezewalskianum regel, an underutilized plant of Ladakh, India using ICP-AES, AAS and GC-MS","authors":"Norbu Dolma,&nbsp;Bano Shahar,&nbsp;Nirmala Chongtham","doi":"10.1016/j.meafoo.2024.100144","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100144","url":null,"abstract":"<div><p><em>Allium prezewalskianum</em> also known as wild garlic, is a wild aromatic herbaceous plant that has been used as substitute for garlic in both food and medicine for treating various remedies since traditional times. Despite the traditional importance of this plant in Ladakh, there is no report available about the nutritional and phytochemical composition of this plant till date. Keeping in view the ethanobotanical importance of this plant, present study was aimed to assess and quantify the mineral elements, bioactive compounds and the antioxidant property of aerial parts of <em>A. prezewalskianum</em>. ICP-AES, AAS and flame photometer were used to analyze the mineral profile which indicated that K (47,080 ± 250 mg/kg) has highest content followed by Ca (17,770 ± 200 mg/kg) and Fe (135 mg/kg). Total phenol (34.6 ± 0.48 mg/g) and flavonoid content (46.25 ± 0.01 mg/g) along with the antioxidant activity using DPPH (127.01 ± 0.19 µg/mL) and FRAP (43.019 ± 1.735 mg/g) assay was also evaluated that showed high phenols and antioxidant activity compared to some cultivated species like <em>A. porrum</em> and <em>A. ampeloprasum</em>. Characterization of phytochemical profile by GCMS revealed 33 compounds from which 9-octadecenoic acid (z)-, methyl ester (10.45%), Hexadecanoic acid, methyl ester (9.01%), Hexadecanoic acid, 2‑hydroxy-1-(hydroxymethyl) ethyl ester (8.96%), 3,7,11,15-tetramethylhexadec-2-en-1-ol (8.84%) and Stigmast-5-en-3-ol, (3.beta.,24 s) (5.53%) are the major compounds identified. These bioactive compounds are known to have anticancer, antioxidant, antidiabetic, anti-microbial and anti-inflammatory properties. Biochemical knowledge is essential to assess the health benefits and physiological effects of wild plants and to develop clinical studies on its mechanism of action, safety and efficacy. The findings indicated that <em>A. prezewalskianum</em> possesses health promoting minerals and are rich in phytochemicals which make it a treasured source to be utilized in food supplements, pharmaceutical and nutraceutical preparations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100144"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400011X/pdfft?md5=116aa4faa6a040b2d2780eb21ac4714f&pid=1-s2.0-S277227592400011X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140031152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling of millet kernel water absorption and dimensions during hydration at different temperatures using a non-destructive image analysis technique","authors":"Thota Niranjan ,&nbsp;Kadavakollu Subrahmanyam ,&nbsp;Rama Chandra Pradhan ,&nbsp;Brijesh K. Tiwari ,&nbsp;Madhuresh Dwivedi","doi":"10.1016/j.meafoo.2024.100146","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100146","url":null,"abstract":"<div><p>In the present study, image analysis was introduced to study the water absorbing expansion and water absorption kinetics of two minor millets (Barnyard and Foxtail millet) at temperatures of 30–75 °C. The water absorption and water absorbing expansion kinetics of millets during hydration were studied using six and four model equations respectively. The findings proved in the water absorption behaviour of millet kernels when the hydration temperature increased from 30 to 75 °C and the hydration time decreased with an increase in hydration temperature. It was evaluated that the six model equations can accurately describe the changes in water absorption behaviour in Barnyard and Foxtail millet after hydrating at 30, 45, 60, and 75 °C (<em>R²</em>&gt; 0.98). The Page and two-term model provided the best fit and served as an effective tool for determining the water absorption characteristics of millets. Furthermore, we found an increase in the dimensional characteristics of millet kernels, when the hydration temperature increased from 30 to 60 °C and but beyond 60 °C the dimensional characteristics of millet kernels decreased. The four models used namely Peleg, Fick's, Weibull, and Kaptso models could adequately describe the dimensional changes of hydrated millet kernels at different hydrating temperatures and times. It was noted that the Weibull and Peleg model was best fit model for foxtail and barnyard millet respectively. To anticipate the water absorption expansion of barnyard and foxtail millet, the changes in model coefficients were presented in the well-suitable linear and polynomial equations.</p></div><div><h3>Practical application</h3><p>The application of image analysis to model changes in millet kernel water absorption and dimensions during hydration at different temperatures has a wide range of practical applications. In the food processing industry, this technology can be used to optimize the cooking process for millet, ensuring that it is cooked thoroughly while maintaining its desirable texture and taste. This technology can be used to study the properties of millet and other grains, providing valuable insights into the behaviour of these materials under different conditions. It can also be used to develop new products by understanding how the physical properties of millet change during hydration.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100146"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000133/pdfft?md5=0859de6df14932dfea4261cfdb3ec08a&pid=1-s2.0-S2772275924000133-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140041959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in therapeutic applications of fish oil: A review","authors":"Pipika Das ,&nbsp;Ananya Dutta ,&nbsp;Titli Panchali ,&nbsp;Amina Khatun ,&nbsp;Riya Kar ,&nbsp;Tridip Kumar Das ,&nbsp;Manisha Phoujdar ,&nbsp;Sudipta Chakrabarti ,&nbsp;Kuntal Ghosh ,&nbsp;Shrabani Pradhan","doi":"10.1016/j.meafoo.2024.100142","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100142","url":null,"abstract":"<div><p>Fish oil is oil that is extracted from fish tissue and contains numerous essential fatty acids. It is considered as a functional food because of its functional component mainly polyunsaturated fatty acids, which has positive impact on human health when consumed in a sufficient quantity. Fish oil offers more benefits over the direct consumption of fish. The prevalence of non-communicable diseases has increased worldwide over the past few years. Several experimental investigations on in vivo and in vitro model proved that fish oil possess several health benefits including anti-obesity, anti-cancer, cardioprotective, anti-inflammatory, neuroprotective, hepatoprotective, and immunostimulatory properties. In this concern, fish oil has a potential therapeutic efficacy as nutraceutical agent depending on their dose and duration. Fish oil enriched with essential fatty acids can regulate various signaling pathways involving different transcriptional factors which can control many physiological functions. Therefore, this review focuses on some molecular mechanisms through which fish oil may protect from various life threatening diseases namely dyslipidemia, diabetes, cardiovascular disorder, kidney disorder, cancer and many more.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100142"},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000091/pdfft?md5=4830fcdedcfd9c5f6a91968a1611a80e&pid=1-s2.0-S2772275924000091-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139936096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers","authors":"Mª Montaña López-Parra,&nbsp;Carmen Barraso,&nbsp;Mª Jesús Martín-Mateos,&nbsp;Palmira Curbelo,&nbsp;Alberto Ortiz,&nbsp;Lucía León,&nbsp;David Tejerina,&nbsp;Susana García-Torres","doi":"10.1016/j.meafoo.2024.100143","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100143","url":null,"abstract":"<div><p>Taking into account the current interest in the use of food additives and their replacement with natural bioactive compounds, the objective of this study is to research into the possibilities of using sweet cherry extract in various percentages (2%, 6% and 10%) as an ingredient for the production of lamb burgers. The findings of this study reveal that the addition of cherry extract causes acidification in the burgers and higher weight loss during cooking. The higher the level of cherry that was added into the burgers, the darker they became and the more significant the increase in α-tocopherol content. Total antioxidant activity was progressively increased with higher amount of extract added. According to the preference analysis, the best rated meats were burgers with 10% cherry content in raw meat and burgers with 2% cherry content in cooked meat.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100143"},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000108/pdfft?md5=1517181d822e5fbfac43ef9f24206ccd&pid=1-s2.0-S2772275924000108-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139936095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling some quality attributes of a convective Hot-Air dried tomato slices using ANN and ANFIS techniques","authors":"Adekanmi Olusegun Abioye ,&nbsp;Jelili Babatunde Hussein ,&nbsp;Moruf Olanrewaju Oke ,&nbsp;Islamiyat Folashade Bolarinwa","doi":"10.1016/j.meafoo.2024.100140","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100140","url":null,"abstract":"<div><p>The study investigated how different processing combinations affect the quality of tomatoes dried in a convective hot-air dryer. The Taguchi technique was used to plan the experiments. Three pretreatment methods were used: water blanching (WBP), ascorbic acid (AAP), and sodium metabisulphite (SMP). The slice thickness was changed from 4 to 6 mm, and the air temperature was changed from 40 to 60 °C. Standardised protocols were followed to assess the quality attributes, percentage shrinkage, rehydration ratio, as well as the levels of lycopene, β-carotene, and ascorbic acid in the dried tomatoes. The artificial neural networks (ANN) and adaptive neuro-fuzzy inference systems (ANFIS) models were trained using the data. At the best conditions of SMP, 6 mm slice thickness and 40ᵒC air temperature, the quality attributes were; 90.89 %, 4.22, 10.74 mg/100 g, 9.14 mg/100 g, and 25.14 mg/100 g, respectively. The findings demonstrate that ANN and ANFIS models provide a more accurate prediction. The ANFIS model, on the other hand, has proven to be more effective, with a greater coefficient of determination (≥ 0.9988) and lower root mean square error (≤ 0.02076) and mean absolute error (≤ 0.01623). The predictive models were experimentally verified to be accurate when compared to experimental results.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100140"},"PeriodicalIF":0.0,"publicationDate":"2024-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000078/pdfft?md5=283a4b535995eee1da037cfcb1bcf33e&pid=1-s2.0-S2772275924000078-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139718893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing protein hydrolysates of rice bran: Physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential","authors":"Kah Yaw Ee ,&nbsp;Wen Jie Ng ,&nbsp;Peir Shinn Hew ,&nbsp;Kai Sheng Mah ,&nbsp;Li Xin Lim ,&nbsp;Shen Yun Kee ,&nbsp;Mei Yi Law","doi":"10.1016/j.meafoo.2024.100141","DOIUrl":"10.1016/j.meafoo.2024.100141","url":null,"abstract":"<div><p>Rice bran is one of the major by-products of the rice milling process. This study examined the physicochemical alterations and potential functions of protein hydrolysates of rice bran. After removal of fats, rice bran protein was hydrolyzed by using bromelain (Br), trypsin (Tr), papain (Pa), and pepsin (Pe) for different durations (1–5 h). The dry yield of the hydrolysates (3.43–6.30%), the peptide (34.87–85.68 mg/g), and the total phenolic contents (TPC) (21.94–74.59 mg GAE/g) displayed a weak correlation with the duration of the hydrolysis. Hydrolysates Br5h, Tr1h, Pa1h, and Pe4h exhibited the most potent ferric reducing antioxidant power (FRAP) and strong 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging abilities among all samples. Following exposure to elevated temperatures (65–100°C), the antioxidant properties of Br5h (ABTS 136.67 mg TE/g; FRAP 35.83 mg Fe(II)/g) and Pe4h (ABTS 44.78 mg TE/g; FRAP 49.77 mg Fe(II)/g) remained potent. Furthermore, it is worth noting that Br5h and Pe4h exhibited the most robust antibacterial effects, particularly against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Additionally, principal component analysis revealed comprehensive physicochemical and antioxidant properties within the hydrolysates. Notably, strong associations were identified between FRAP and peptide content, as well as TPC in Br4h, Pe3h, Pe4h, and Pe5h. Overall, the hydrolysates Br5h and Pe4h, which demonstrate exceptional thermal stability, show significant potential as components for the future development of functional food products with antioxidant and antibacterial properties.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100141"},"PeriodicalIF":0.0,"publicationDate":"2024-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400008X/pdfft?md5=258b2ef59853504336b326709d174422&pid=1-s2.0-S277227592400008X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the functionality of plant-based proteins with the application of ultrasound–A review","authors":"Harsh B. Jadhav ,&nbsp;Moumita Das ,&nbsp;Arpita Das ,&nbsp;Geetha V ,&nbsp;Pintu Choudhary ,&nbsp;Uday Annapure ,&nbsp;Kamal Alaskar","doi":"10.1016/j.meafoo.2024.100139","DOIUrl":"10.1016/j.meafoo.2024.100139","url":null,"abstract":"<div><p>The market demand for plant-based proteins has recently gained momentum due to their health benefits and eco-friendly origin compared with animal proteins. However, plant-based proteins have lower solubility, lower techno-functionalities, poor digestibility, and anti-nutritional factors which restricts their application in the food processing sector. Nonthermal technology like ultrasonication can be used for the modification of plant-based proteins to yield proteins with improved techno-functionalities and this will also help in further augmenting the market of plant-based protein. The present review focuses on the potential of ultrasonication in increasing the applicability of plant protein in the food sector by modification of functional characteristics like solubility, texture, emulsification, foaming, and thermal stability.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100139"},"PeriodicalIF":0.0,"publicationDate":"2024-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000066/pdfft?md5=c1cbeff2c86d711db71392dabf63dc52&pid=1-s2.0-S2772275924000066-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139637452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"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":"10.1016/j.meafoo.2024.100138","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":0.0,"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":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139639077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}