Effect of milled lupin products and transglutaminase on some properties of noodle
Main Article Content
Keywords
erişte, lupin flour, lupin bran, noodle, transglutaminase
Abstract
In this study, wheat flour used in Turkish noodle (eri?te) production was replaced with lupin flour (10, 20 and 30%) and lupin bran (10, 15 and 20%). Transglutaminase (TG) enzyme was used to improve technological properties of noodle. Some physical, chemical and sensory properties of the noodles were determined. As the lupin flour (LF) or lupin bran (LB) increased in the noodle formulation, water uptake values decreased, and cooking loss increased significantly (P<0.05). TG addition decreased the cooking loss values of noodles containing LF/LB. LF improved the nutritional status of noodle in terms of ash, protein and fat content, while significant (P<0.05) increase was observed in ash content of noodles prepared using LB. Calcium, copper, iron, magnesium, manganese and zinc content of noodle samples increased between 0.9 and 134 times with LF/LB substitution. Raw and cooked noodle samples with LF incorporated had the highest sensory scores particularly at 10% level.
References
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American Association for Cereal Chemistry (AACC), 1990. Approved methods of the American Association of Cereal Chemists, 8th Ed. AACC press, St. Paul, MN, USA.
Babiker, E.E., 2000. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein. Food Chemistry 70: 139-145.
Basman, A., Köksel, H. and Atli, A., 2006. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. European Food Research and Technology 223: 547-551.
Basman, A., Köksel, H. and Ng, P.K.W., 2002. Effects of ?ncreasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European Food Research and Technology 215: 419-424.
Bubert, H. and Hagenah, W.D., 1987. Detection and measurement. In: Boumans, P.W.J.M. (ed.) Inductively coupled plasma emission spectroscopy. Wiley-Interscience, New York, NY, USA, pp. 536-567.
Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S. and Triantafillakos, N., 1999. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66: 67-73.
Doxastakis, G., Papageorgiou, M., Mandalou, D., Irakli, M., D’Agostina, A., Resta, D., Boschin, G., Arnoldi, A. and Papalamprou, E., 2007. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 101: 57-64.
Erba?, M., Certel, M. and Uslu, M.K., 2005. Some chemical properties of white lupin seeds (Lupinus albus L.). Food Chemistry 89: 341-345.
Erickson, J.P., 1985. Lupins show potential as protein source for livestock. Feedstuffs 57: 22-24.
Faluyi, M.A., Zhou, X.M., Zhang, F., Leibovitch, S., Migner, P. and Smith, D. L., 2000. Seed quality of sweet white lupin (Lupinus albus) and management practice in eastern Canada. European Journal of Agronomy 13: 7-37.
Gorecka, D., Lambart Szcapa, E., Janitz, W. and Sokolowska, B., 2000. Composition of fractional and functional properties of dietary fiber of lupins (L. luteus and L. albus). Nahrung Foods 44: 229-232.
Huyghe, C., 1997. White lupin (Lupinus albus L.). Fields Crops Research 53: 147-160.
Ionescu, A., Aprodu, I., Zara, M. and Gurau, G., 2009. Functional characterization of lupin protein concentrate treated with bacterial transglutaminase. The Annals of the University Dunarea de Josof Galati. Fascicle VI – Food Technology New Series Year III (XXXII): 9-19.
Jayasena, V., Leung, P. and Nasar-Abbas, S.M., 2008. Development and quality evaluation of lupin-fortified instant noodles. In: Proceedings of the 12th International Lupin Conference. September 14-18, 2008. Fremantle, Australia. Available at: http://www.lupins.org/pdf/conference/2008/Food%20and%20Health/Vijay%20Jayasena%20Peggy%20Leung%20and%20Syed%20M%20Nasar-Abbas.pdf.
Kiosseoglou, A., Doxastakis, G., Alevisopoulos, S. and Kasapis, S., 1999. Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis. International Journal of Food Science and Technology 34: 253-263.
Köksel, H., Sivri, D., Ng, P.K.W. and Steffe, J.F., 2001. Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs. Cereal Chemistry 78: 26-30.
Lupin Foods Australia, 2012. Australian lupin processing. Lupin hulls. Technical data sheet. Availabe at: http://lupinfood.com.au/wp-content/uploads/2011/12/HullsTDS_FitPAge.pdf.
Martinez-Villaluenga, C., Torres, A., Frias, C. and Vidal-Valverde, C., 2010. Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT-Food Science and Technology 43: 617-622.
Morad, M.M., El-Mogali, S.B. and Afifi, S.A., 1980. Macaroni supplemented with lupin and defatted soybean flours. Journal of Food Science 45: 404-405.
Motoki, M., Nio, N. and Takinami, K., 1984. Functional properties of food proteins polymerized by transglutaminase. Agricultural and Biological Chemistry 48: 1257-1261.
Mubarak, A.E., 2001. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products. Nahrung-Food 45: 241-245.
Nonaka, M., Tanaka, H., Okiyama, A., Motoko, M., Ando, H., Undo, K. and Matsura, A., 1989. Polymerization of several proteins by Ca2+ independent transglutaminase derived from microorganisms. Agricultural and Biological Chemistry 53: 2619-2623.
Oh, N.H., Seib, P.A. and Chung, D.S., 1985. Noodles III. Effects of processing variables on quality characteristics of dry noodle. Cereal Chemistry 62: 437-440.
Oliver, J.R., Blakeney, A.B. and Allen, H.M., 1993. The colour of flour streams as related to ash and pigment contents. Journal of Cereal Science 17: 169-182.
Özkaya, B., Özkaya, H. and Buyukikiz, E., 2001. The cooking properties of eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot 55: 120-125.
Petterson, D.S. and Mackintosh, J.B., 1994. The chemical composition and nutritive value of Australian grain legumes. Grains Research and Development Corporation, Canberra, Australia, 68 pp.
Pozani, S., Doxastakis, G. and Kiosseoglou, V., 2002. Functionality of lupin seed protein isolate in relation to its interfacial behavior. Food Hydrocolloids 16: 241-247.
Rayas-Duarte, P., Mock, C.M. and Satterleei, L.D., 1996. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry 73: 381-387.
Sakamoto, H., Yamazaki, K., Kaga, C., Yamamoto, Y., Ito, R. and Kurosawa., Y., 1996. Strength enhancement by addition of microbial transglutaminase during Chinese noodle processing. Nippon Shokuhin Kagaku Kogaku Kaishi 43: 598-602.
Schafer, C., Schott, M., Brandl, F., Neidhart, S. and Carle, R., 2005. Identification and quantification of ?-(?-glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS). Journal of Agricultural and Food Chemistry 53: 2830-2837.
Sipsas, S., 2008. Lupin products, concepts and reality. In: Proceedings of the 12th International Lupin Conference. September 14-18, 2008. Fremantle, Australia, pp. 506-513. Available at: http://www.lupins.org/pdf/conference/2008/Food%20and%20Health/Sofia%20Sipsa.pdf.
Sujak, A., Kotlarz, A. and Strobel, W., 2006. Compositional and nutritional evaluation of several lupin seeds. Food Chemistry 98: 711-719.
Torres, A., Frias, J., Granito, M., Guerra, M. and Vidal-Valverde, C., 2007. Chemical, biological and sensory evaluation of pasta products supplemented with ?-galactoside free lupin flours. Journal of the Science of Food and Agriculture 87: 74-81.
Yarpuz, D., 2011. Researches on gluten-free bread production. MSc thesis, Selçuk University, Food Engineering Department, Konya, Turkey, 104 pp. Available at: https://tez.yok.gov.tr%20/UlusalTezMerkezi/tezSorguSonucYeni.jsp.
Yorganc?lar, M., Atalay, E. and Babao?lu, M., 2009. Ac?l??? giderilmi? termiye tohumlar?n?n (lüpen = Lupinus albus L.) mineral içeri?i. Selçuk Tar?m ve G?da Bilimleri Dergisi 23: 10-15.
American Association for Cereal Chemistry (AACC), 1990. Approved methods of the American Association of Cereal Chemists, 8th Ed. AACC press, St. Paul, MN, USA.
Babiker, E.E., 2000. Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein. Food Chemistry 70: 139-145.
Basman, A., Köksel, H. and Atli, A., 2006. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. European Food Research and Technology 223: 547-551.
Basman, A., Köksel, H. and Ng, P.K.W., 2002. Effects of ?ncreasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. European Food Research and Technology 215: 419-424.
Bubert, H. and Hagenah, W.D., 1987. Detection and measurement. In: Boumans, P.W.J.M. (ed.) Inductively coupled plasma emission spectroscopy. Wiley-Interscience, New York, NY, USA, pp. 536-567.
Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S. and Triantafillakos, N., 1999. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66: 67-73.
Doxastakis, G., Papageorgiou, M., Mandalou, D., Irakli, M., D’Agostina, A., Resta, D., Boschin, G., Arnoldi, A. and Papalamprou, E., 2007. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 101: 57-64.
Erba?, M., Certel, M. and Uslu, M.K., 2005. Some chemical properties of white lupin seeds (Lupinus albus L.). Food Chemistry 89: 341-345.
Erickson, J.P., 1985. Lupins show potential as protein source for livestock. Feedstuffs 57: 22-24.
Faluyi, M.A., Zhou, X.M., Zhang, F., Leibovitch, S., Migner, P. and Smith, D. L., 2000. Seed quality of sweet white lupin (Lupinus albus) and management practice in eastern Canada. European Journal of Agronomy 13: 7-37.
Gorecka, D., Lambart Szcapa, E., Janitz, W. and Sokolowska, B., 2000. Composition of fractional and functional properties of dietary fiber of lupins (L. luteus and L. albus). Nahrung Foods 44: 229-232.
Huyghe, C., 1997. White lupin (Lupinus albus L.). Fields Crops Research 53: 147-160.
Ionescu, A., Aprodu, I., Zara, M. and Gurau, G., 2009. Functional characterization of lupin protein concentrate treated with bacterial transglutaminase. The Annals of the University Dunarea de Josof Galati. Fascicle VI – Food Technology New Series Year III (XXXII): 9-19.
Jayasena, V., Leung, P. and Nasar-Abbas, S.M., 2008. Development and quality evaluation of lupin-fortified instant noodles. In: Proceedings of the 12th International Lupin Conference. September 14-18, 2008. Fremantle, Australia. Available at: http://www.lupins.org/pdf/conference/2008/Food%20and%20Health/Vijay%20Jayasena%20Peggy%20Leung%20and%20Syed%20M%20Nasar-Abbas.pdf.
Kiosseoglou, A., Doxastakis, G., Alevisopoulos, S. and Kasapis, S., 1999. Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis. International Journal of Food Science and Technology 34: 253-263.
Köksel, H., Sivri, D., Ng, P.K.W. and Steffe, J.F., 2001. Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs. Cereal Chemistry 78: 26-30.
Lupin Foods Australia, 2012. Australian lupin processing. Lupin hulls. Technical data sheet. Availabe at: http://lupinfood.com.au/wp-content/uploads/2011/12/HullsTDS_FitPAge.pdf.
Martinez-Villaluenga, C., Torres, A., Frias, C. and Vidal-Valverde, C., 2010. Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT-Food Science and Technology 43: 617-622.
Morad, M.M., El-Mogali, S.B. and Afifi, S.A., 1980. Macaroni supplemented with lupin and defatted soybean flours. Journal of Food Science 45: 404-405.
Motoki, M., Nio, N. and Takinami, K., 1984. Functional properties of food proteins polymerized by transglutaminase. Agricultural and Biological Chemistry 48: 1257-1261.
Mubarak, A.E., 2001. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products. Nahrung-Food 45: 241-245.
Nonaka, M., Tanaka, H., Okiyama, A., Motoko, M., Ando, H., Undo, K. and Matsura, A., 1989. Polymerization of several proteins by Ca2+ independent transglutaminase derived from microorganisms. Agricultural and Biological Chemistry 53: 2619-2623.
Oh, N.H., Seib, P.A. and Chung, D.S., 1985. Noodles III. Effects of processing variables on quality characteristics of dry noodle. Cereal Chemistry 62: 437-440.
Oliver, J.R., Blakeney, A.B. and Allen, H.M., 1993. The colour of flour streams as related to ash and pigment contents. Journal of Cereal Science 17: 169-182.
Özkaya, B., Özkaya, H. and Buyukikiz, E., 2001. The cooking properties of eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot 55: 120-125.
Petterson, D.S. and Mackintosh, J.B., 1994. The chemical composition and nutritive value of Australian grain legumes. Grains Research and Development Corporation, Canberra, Australia, 68 pp.
Pozani, S., Doxastakis, G. and Kiosseoglou, V., 2002. Functionality of lupin seed protein isolate in relation to its interfacial behavior. Food Hydrocolloids 16: 241-247.
Rayas-Duarte, P., Mock, C.M. and Satterleei, L.D., 1996. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry 73: 381-387.
Sakamoto, H., Yamazaki, K., Kaga, C., Yamamoto, Y., Ito, R. and Kurosawa., Y., 1996. Strength enhancement by addition of microbial transglutaminase during Chinese noodle processing. Nippon Shokuhin Kagaku Kogaku Kaishi 43: 598-602.
Schafer, C., Schott, M., Brandl, F., Neidhart, S. and Carle, R., 2005. Identification and quantification of ?-(?-glutamyl)lysine in digests of enzymatically cross-linked leguminous proteins by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS). Journal of Agricultural and Food Chemistry 53: 2830-2837.
Sipsas, S., 2008. Lupin products, concepts and reality. In: Proceedings of the 12th International Lupin Conference. September 14-18, 2008. Fremantle, Australia, pp. 506-513. Available at: http://www.lupins.org/pdf/conference/2008/Food%20and%20Health/Sofia%20Sipsa.pdf.
Sujak, A., Kotlarz, A. and Strobel, W., 2006. Compositional and nutritional evaluation of several lupin seeds. Food Chemistry 98: 711-719.
Torres, A., Frias, J., Granito, M., Guerra, M. and Vidal-Valverde, C., 2007. Chemical, biological and sensory evaluation of pasta products supplemented with ?-galactoside free lupin flours. Journal of the Science of Food and Agriculture 87: 74-81.
Yarpuz, D., 2011. Researches on gluten-free bread production. MSc thesis, Selçuk University, Food Engineering Department, Konya, Turkey, 104 pp. Available at: https://tez.yok.gov.tr%20/UlusalTezMerkezi/tezSorguSonucYeni.jsp.
Yorganc?lar, M., Atalay, E. and Babao?lu, M., 2009. Ac?l??? giderilmi? termiye tohumlar?n?n (lüpen = Lupinus albus L.) mineral içeri?i. Selçuk Tar?m ve G?da Bilimleri Dergisi 23: 10-15.
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Mar 31, 2014
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