Sofía Lopez-Hernández, Gerónimo Arámbula-Villa, Witoon Prinyawiwatkul, Mirna López-Espíndola, Adriana Contreras-Oliva, Emmanuel de Jesús Ramírez-Rivera, José Andrés Herrera-Corredor
{"title":"用苋菜原粉配制的风干方便面的理化特性:对消费者喜好、接受度和汤类购买意向的影响","authors":"Sofía Lopez-Hernández, Gerónimo Arámbula-Villa, Witoon Prinyawiwatkul, Mirna López-Espíndola, Adriana Contreras-Oliva, Emmanuel de Jesús Ramírez-Rivera, José Andrés Herrera-Corredor","doi":"10.1111/ijfs.16898","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air-dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (<i>N</i> = 200). Amaranth-formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth-formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 3","pages":"1502-1512"},"PeriodicalIF":2.6000,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical characteristics of air-dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups\",\"authors\":\"Sofía Lopez-Hernández, Gerónimo Arámbula-Villa, Witoon Prinyawiwatkul, Mirna López-Espíndola, Adriana Contreras-Oliva, Emmanuel de Jesús Ramírez-Rivera, José Andrés Herrera-Corredor\",\"doi\":\"10.1111/ijfs.16898\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air-dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (<i>N</i> = 200). Amaranth-formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth-formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":\"59 3\",\"pages\":\"1502-1512\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-01-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.16898\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.16898","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physicochemical characteristics of air-dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups
The objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air-dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (N = 200). Amaranth-formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth-formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.