Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 21 (2) 2022 pp. 145-154

Beverly Cheruto Too1, Ngo Van Tai2,3, Nguyen Minh Thuy2

1Department of Food Technology, Hue University Vietnam
2
Department of Food Technology, College of Agriculture, Can Tho University, Vietnam
3
School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Abstract

Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer.
Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour.
Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles.
Conclusion. In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.

Keywords: noodles, quality parameters, sensory evaluation, high RS flours, SEM
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/3_2_2022.pdf

https://doi.org/10.17306/J.AFS.2022.1011

For citation:

MLA Too, Beverly Cheruto, et al. "Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch." Acta Sci.Pol. Technol. Aliment. 21.2 (2022): 145-154. https://doi.org/10.17306/J.AFS.2022.1011
APA Too B. C., Tai N. V., Thuy N. M. (2022). Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch. Acta Sci.Pol. Technol. Aliment. 21 (2), 145-154 https://doi.org/10.17306/J.AFS.2022.1011
ISO 690 TOO, Beverly Cheruto, TAI, Ngo Van, THUY, Nguyen Minh. Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch. Acta Sci.Pol. Technol. Aliment., 2022, 21.2: 145-154. https://doi.org/10.17306/J.AFS.2022.1011