Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties
Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles&#...
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| Veröffentlicht in: | International journal of food properties 2014-04, Vol.17 (4), p.765-781 |
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| creator | Kaushal, Pragati Sharma, H.K |
| description | Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability. |
| doi_str_mv | 10.1080/10942912.2012.665405 |
| format | Article |
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Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. 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Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability.</description><subject>adhesion</subject><subject>Antinutritional factors</subject><subject>Cajanus cajan</subject><subject>Chewiness</subject><subject>Colocasia esculenta</subject><subject>Color</subject><subject>cooking</subject><subject>Cooking characteristics</subject><subject>Correlation analysis</subject><subject>firmness</subject><subject>food quality</subject><subject>Food science</subject><subject>Ingredients</subject><subject>mixing</subject><subject>Noodles</subject><subject>Oryza sativa</subject><subject>Overall acceptability</subject><subject>Pasting properties</subject><subject>PCA</subject><subject>phytic acid</subject><subject>pigeon peas</subject><subject>principal component analysis</subject><subject>Principal components analysis</subject><subject>Rice</subject><subject>Sensory evaluation</subject><subject>sensory properties</subject><subject>Taro</subject><subject>taste</subject><subject>Textural parameters</subject><subject>texture</subject><subject>wheat flour</subject><issn>1532-2386</issn><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqFkF9LIzEUxQdR8M_6DYQN7IuC1WQmSTNPslt0FUTLrj6H20xSpoy59Waq1G_gt96UUdg3X3JD-J1zc05RHAl-Jrjh54LXsqxFeVbyfGitJFdbxZ5QVTkqK6O3_7vvFvspLTgXphJ8r3i_DMG7nmFgN9EhLZGgb-OcPQAhO55ghw5SC8wnt-p87OHklP1pnWfH97R-A5Yy_rJ5hNiwaTv3GNnUQ5bCAuIqMbeZJ-yqwxWxX9miSSwzd4hN59mUcOmpb336VuwE6JI__JgHxePV5cPkenR7__tm8vN25HKqPmcIdQ2cB6mdmIHJSaSRulTCGW1AjJt6xoP2VeAwNmOQyhjjwBtTz_QsqOqg-DH4LgmfVz71dpF_FvNKK6SWY6NUrTMlB8oRpkQ-2CW1T0BrK7jdlG4_S7eb0u1QepZdDLI2BqQneEXqGtvDukMKBNG1yVZfOHwfHAKghTllwePfDKgcVGWkrP4B_FeQJg</recordid><startdate>20140421</startdate><enddate>20140421</enddate><creator>Kaushal, Pragati</creator><creator>Sharma, H.K</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20140421</creationdate><title>Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties</title><author>Kaushal, Pragati ; Sharma, H.K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-23f99a00f46c1ba80014846251c868a17d9b0f6e3f0a787a45888cae889b6bf53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>adhesion</topic><topic>Antinutritional factors</topic><topic>Cajanus cajan</topic><topic>Chewiness</topic><topic>Colocasia esculenta</topic><topic>Color</topic><topic>cooking</topic><topic>Cooking characteristics</topic><topic>Correlation analysis</topic><topic>firmness</topic><topic>food quality</topic><topic>Food science</topic><topic>Ingredients</topic><topic>mixing</topic><topic>Noodles</topic><topic>Oryza sativa</topic><topic>Overall acceptability</topic><topic>Pasting properties</topic><topic>PCA</topic><topic>phytic acid</topic><topic>pigeon peas</topic><topic>principal component analysis</topic><topic>Principal components analysis</topic><topic>Rice</topic><topic>Sensory evaluation</topic><topic>sensory properties</topic><topic>Taro</topic><topic>taste</topic><topic>Textural parameters</topic><topic>texture</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kaushal, Pragati</creatorcontrib><creatorcontrib>Sharma, H.K</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kaushal, Pragati</au><au>Sharma, H.K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties</atitle><jtitle>International journal of food properties</jtitle><date>2014-04-21</date><risdate>2014</risdate><volume>17</volume><issue>4</issue><spage>765</spage><epage>781</epage><pages>765-781</pages><issn>1532-2386</issn><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability.</abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2012.665405</doi><tpages>17</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food properties, 2014-04, Vol.17 (4), p.765-781 |
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| subjects | adhesion Antinutritional factors Cajanus cajan Chewiness Colocasia esculenta Color cooking Cooking characteristics Correlation analysis firmness food quality Food science Ingredients mixing Noodles Oryza sativa Overall acceptability Pasting properties PCA phytic acid pigeon peas principal component analysis Principal components analysis Rice Sensory evaluation sensory properties Taro taste Textural parameters texture wheat flour |
| title | Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties |
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