Effect of modified dietary fibre from wheat bran on the quality of noodle
Main Article Content
Keywords
ultrasonic treatment, microwave treatment, technological properties
Abstract
Addition of dietary fibre (DF) improves the nutritional value and affects the quality of noodles. The effects of the addition of modified wheat bran DF on enriched Chinese noodles were examined. Ultrasonic-treated DF (UDF) and microwave-treated DF (MDF) were added at 0.5, 1, 1.5, and 2% to wheat flour (w/w), and the resulting noodle samples were evaluated in terms of colour, texture properties, tensile properties, water properties, cooking characteristics, and sensory evaluation. The results showed that the colour of dough sheets became darker and the texture of noodles became firmer with added DF. Overall, the water absorption and cooking losses of noodles increased compared to the non-supplemented samples. The increased breaking strength and tensile distance of the noodles improved the quality of the noodles. Noodles prepared with added MDF exhibited firmer texture and tensile properties compared to those of noodles with UDF. The total sensory score of noodles with 1% MDF was the highest of all noodles with added modified DF and was slightly below the total score of the reference product. Our results confirm that using 1.0% MDF in wheat flour is preferable for high quality of Chinese noodles.
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References
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Zhang, J., Li, M.Q., Gong, X.Z. and Jiang, L.Y., 2008. Relationship between wheat flour traits and quality indexes of fresh-wet noodles. Journal of the Chinese Cereals and Oils Association 23: 20-24.
Zhang, Y., Pitk Nen, L., Douglade, J., Tenkanen, M., Remond, C. and Joly, C., 2011. Wheat bran arabinoxylans: chemical structure and film properties of three isolated fractions. Carbohydrate Polymers 86: 852-859.
Cao, L., Liu, X.Z., Qian, T.X., Sun, G.B., Guo, Y., Chang, F.J., Zhou, S.M. and Sun, X.B., 2011. Antitumor and immunomodulatory activity of arabinoxylans: a major constituent of wheat bran. International Journal of Biological Macromolecules 48: 160-164.
Engelsen, S.B., Jensen, M.K., Pedersen, H.T., Norgaard, L. and Munck, L., 2001. NMR-baking and multivariate prediction of instrumental texture parameters in bread. Journal of Cereal Science 33: 59-69.
Fan, L., Ma, S., Wang, X.X. and Zheng, X.L., 2016. Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran. International Journal of Food Science and Technology 51: 602-608.
Gómez, M., Jiménez, S., Ruiz, E. and Oliete, B., 2011. Effect of extruded wheat bran on dough rheology and bread quality. LWT – Food Science and Technology 44: 2231-2237.
Gurkirat, K., Sharma, S., Nagi, H.P. and Dar, B.N., 2012. Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology 49: 467-474.
Haque, M.A., Shams-Ud-Din, M. and Haque, A., 2002. The effect of aqueous extracted wheat bran on the baking quality of biscuit. International Journal of Food Science and Technology 37: 453-462.
Hromadkova, Z., Kostalova, Z. and Ebringerova, A., 2008. Comparison of conventional and ultrasound-assisted extraction of phenolics-rich heteroxylans from wheat bran. Ultrasonics Sonochemistry 15: 1062-1068.
Kraler, M., Schedle, K., Schwarz, C., Domig, K.J., Pichler, M., Oppeneder, A., Wetscherek, W., Pruckler, M., Pignitter, M., Pirker, K.F., Somoza, V., Heine, D. and Kneifel, W., 2015. Fermented and extruded wheat bran in piglet diets: impact on performance, intestinal morphology, microbial metabolites in chyme and blood lipid radicals. Archives of Animal Nutrition 69: 378-398.
Lei, J., Liu, Z.Q. and Qin, W., 2003. Effects of protein, starch, hardness and color on wheat noodle quality. Southwest China Journal of Agricultural Sciences 16: 122-125.
Liu, J., Wang, L.P., Wu, W.G. and Tan, B., 2016. Effect of bran xylanase enzyme treatment conditions on the quality of whole wheat flour dried noodles. Science and Technology of Cereals, Oils and Foods 24: 79-88.
Lu, Z.H., Li, L.T., Cao, W. and Tatsumi, E., 2003. Influence of natural fermentationon Physico-chemical characteristics of rice noodles. International Journal of Food Science and Technology 38: 505-510.
Matsuo, R.R., Dexter, J.E., Boudreau, A. and Daun, J.K., 1986. The role of lipids in determining spaghetti cooking quality. Cereal Chemistry 63: 484-489.
Migliori, M. and Gabriele, D., 2010. Effect of pentosan addition on dough rheological properties. Food Research International 43: 2315-2320.
Reyes-Pérez, F., Salazar-García, M.G., Romero-Baranzini, A.L., Islas-Rubio, A.R. and Ramirez-Wong, B., 2013. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran. Plant Foods for Human Nutrition 68: 52-56.
Standardization Administration of the People’s Republic of China (SAC), 1985. Inspection of grain and oilseeds methods for determination of moisture content, GB 5497-85. SAC, Beijing, China.
Standardization Administration of the People’s Republic of China (SAC), 1993. Wheat flour for noodles, SB/T 10137-93. SAC, Beijing, China.
Sanchezalonso, I., Solas, M.T. and Borderías, A.J., 2007. Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels. Journal of Food Engineering 81: 404-411.
Saura-Calixto, F., Garcia-Alonso, A., Goni, I. and Bravo, L., 2000.In vitro determination of the indigestible fraction in foods: an alternative to dietary fiber analysis. Journal of Agricultural and Food Chemistry 48: 3342-3347.
Seckin, A.K. and Baladura, E., 2012. Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. GIDA – Journal of Food 37: 63-69.
Shao, P. and Ming, X., 2007. Research of cooking quality of noodles made with food fiber from wheat bran. Journal of Agricultural Sciences 28: 27-29.
Staffolo, M.D., Bertola, N., Martino, M. and Bevilacqua, Y.A., 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 14: 263-268.
Stewart, M.L. and Slavin, J.L., 2009. Particle size and fraction of wheat bran influence short-chain fatty acid production in vitro. British Journal of Nutrition 102: 1404-1407.
Stevenson, L., Phillips, F., O’Sullivan, K. and Walton, J., 2012. Wheat bran: its composition and benefits to health, a European perspective. International Journal of Food Sciences and Nutrition 63: 1001-1013.
Uysal, H., Bilgiçli, N., Elgün, A., Ibanoglu, S., Herken, E.U. and Kursat Demir, M., 2007. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering 78: 1074-1078.
Wang, X., Choi, S.G. and Kerr, W.L., 2004. Water dynamics in white bread and starch gels as affected by water and gluten content. LWT – Food Science and Technology 37: 377-384.
Wang, X.X., Fan, L., Ma, S., Wang, R. and Chen, C., 2015. Effects of phenolic xylans from wheat bran on fermented dough properties and qualities of steamed bread. Transactions of the Chinese Society of Agricultrual Engineering 31: 302-307.
Zhang, J., Li, M.Q., Gong, X.Z. and Jiang, L.Y., 2008. Relationship between wheat flour traits and quality indexes of fresh-wet noodles. Journal of the Chinese Cereals and Oils Association 23: 20-24.
Zhang, Y., Pitk Nen, L., Douglade, J., Tenkanen, M., Remond, C. and Joly, C., 2011. Wheat bran arabinoxylans: chemical structure and film properties of three isolated fractions. Carbohydrate Polymers 86: 852-859.