Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean
Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensor...
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| Veröffentlicht in: | Journal of food science and technology 2015-09, Vol.52 (9), p.5882-5889 |
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| creator | Bhise, Suresh Kaur, A. Aggarwal, Poonam |
| description | Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensory, color and cooking characteristics of noodles were negatively affected with increasing level as texturized flour compared with the control. Noodles with 10 % texturized sunflower and flaxseed flour received the highest sensory scores. Overall acceptability scores were maximum for control and noodles with 10 % texturized defatted meal of sunflower and flaxseed. Further incorporation of 20 % texturized defatted flour from soybean in noodle making gave satisfactory results in terms of overall acceptability. It was concluded that texturized defatted meal serve as good substitute to wheat flour with increased protein content in noodles production and utilization. |
| doi_str_mv | 10.1007/s13197-014-1630-1 |
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Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensory, color and cooking characteristics of noodles were negatively affected with increasing level as texturized flour compared with the control. Noodles with 10 % texturized sunflower and flaxseed flour received the highest sensory scores. Overall acceptability scores were maximum for control and noodles with 10 % texturized defatted meal of sunflower and flaxseed. Further incorporation of 20 % texturized defatted flour from soybean in noodle making gave satisfactory results in terms of overall acceptability. It was concluded that texturized defatted meal serve as good substitute to wheat flour with increased protein content in noodles production and utilization.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1630-1</identifier><identifier>PMID: 26345004</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Analysis ; Chemical compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; color ; Cooking ; cooking quality ; extrusion ; Flour ; Food ; Food Science ; Helianthus annuus ; Laboratories ; linseed ; Meals ; noodles ; Nutrition ; Original ; Original Article ; Pasta ; protein content ; Proteins ; Raw materials ; Seeds ; sensory properties ; Soybeans ; Studies ; sunflower meal ; texturization ; wheat flour</subject><ispartof>Journal of food science and technology, 2015-09, Vol.52 (9), p.5882-5889</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c573t-caa76a68c9ffe5b4aa0a56b8b312ca6a5641f143935c30982946f954456ebb993</citedby><cites>FETCH-LOGICAL-c573t-caa76a68c9ffe5b4aa0a56b8b312ca6a5641f143935c30982946f954456ebb993</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4554678/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4554678/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26345004$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bhise, Suresh</creatorcontrib><creatorcontrib>Kaur, A.</creatorcontrib><creatorcontrib>Aggarwal, Poonam</creatorcontrib><title>Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensory, color and cooking characteristics of noodles were negatively affected with increasing level as texturized flour compared with the control. Noodles with 10 % texturized sunflower and flaxseed flour received the highest sensory scores. Overall acceptability scores were maximum for control and noodles with 10 % texturized defatted meal of sunflower and flaxseed. Further incorporation of 20 % texturized defatted flour from soybean in noodle making gave satisfactory results in terms of overall acceptability. It was concluded that texturized defatted meal serve as good substitute to wheat flour with increased protein content in noodles production and utilization.</description><subject>Analysis</subject><subject>Chemical compounds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>color</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>extrusion</subject><subject>Flour</subject><subject>Food</subject><subject>Food Science</subject><subject>Helianthus annuus</subject><subject>Laboratories</subject><subject>linseed</subject><subject>Meals</subject><subject>noodles</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Pasta</subject><subject>protein content</subject><subject>Proteins</subject><subject>Raw materials</subject><subject>Seeds</subject><subject>sensory properties</subject><subject>Soybeans</subject><subject>Studies</subject><subject>sunflower meal</subject><subject>texturization</subject><subject>wheat flour</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFUcuKFTEUDKI4w3U-wI0E3LiwNe90NoKMTxhwo-uQTp_c6TGdXJPuefj15nLHYRTEbFJQlUqdUwg9peQVJUS_rpRToztCRUcVJx19gI6J0bLrBWEPGyaMdZRKeYROar0g7XCme0YeoyOmuJCEiGP0_R1cQsy7GdKCc8C7kheYEoZUJn8OI045jxEqXuuUtniB62Ut089GjBDcsjQwg4s4lDzjuqYQ8xWUlzhEd12hsS6NuOabAVx6gh4FFyuc3N4b9O3D-6-nn7qzLx8_n74967zUfOm8c1o51XsTAshBOEecVEM_cMq8Uw0LGqjghkvPiemZESoYKYRUMAzG8A16c_DdrcMMo2-jFRftrkyzKzc2u8n-yaTp3G7zpRVSCqX7ZvDi1qDkHyvUxc5T9RCjS5DXalnbJeNCCPpfKdWUqJat5d2g539JL_JaUttEUxFltGK9bip6UPmSay0Q7nJTYvfF20PxthVv98XbfYhn9we-e_G75iZgB0FtVNpCuff1P11_AUNSubY</recordid><startdate>20150901</startdate><enddate>20150901</enddate><creator>Bhise, 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of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean</title><author>Bhise, Suresh ; Kaur, A. ; Aggarwal, Poonam</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c573t-caa76a68c9ffe5b4aa0a56b8b312ca6a5641f143935c30982946f954456ebb993</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Analysis</topic><topic>Chemical compounds</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>color</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>extrusion</topic><topic>Flour</topic><topic>Food</topic><topic>Food Science</topic><topic>Helianthus annuus</topic><topic>Laboratories</topic><topic>linseed</topic><topic>Meals</topic><topic>noodles</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Pasta</topic><topic>protein 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Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensory, color and cooking characteristics of noodles were negatively affected with increasing level as texturized flour compared with the control. Noodles with 10 % texturized sunflower and flaxseed flour received the highest sensory scores. Overall acceptability scores were maximum for control and noodles with 10 % texturized defatted meal of sunflower and flaxseed. Further incorporation of 20 % texturized defatted flour from soybean in noodle making gave satisfactory results in terms of overall acceptability. It was concluded that texturized defatted meal serve as good substitute to wheat flour with increased protein content in noodles production and utilization.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26345004</pmid><doi>10.1007/s13197-014-1630-1</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | SpringerLink Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Analysis Chemical compounds Chemistry Chemistry and Materials Science Chemistry/Food Science color Cooking cooking quality extrusion Flour Food Food Science Helianthus annuus Laboratories linseed Meals noodles Nutrition Original Original Article Pasta protein content Proteins Raw materials Seeds sensory properties Soybeans Studies sunflower meal texturization wheat flour |
| title | Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean |
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