Engineering Parameters Responses during Extrusion Processing of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Flour Mixture

This study investigated the effect of extrusion process on engineering properties of noodles analogue from water yam, yellow maize, and African yam bean. Flour blend from water yam, yellow maize, and African yam bean were produced using the standard method of dry milling and was used to extrude noodles analogue using a brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0mmdie nozzle diameter. A central composite rotatable design (CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1,, +a, was used for the study and data was generated at (p<0.05). Results of result of the engineering properties of noodles analogue showed that toque ranged from 22.4 to 60.50Nm/s, mass flow rate ranged from 33.90 to 109g/min-1, specific mechanical energy ranged from 100.19 to 385.97kj/kg, and the residence time ranged from 22 to 55s in this study. The CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics.It was generally observed that the changing of feed moisture content, barrel temperature, and screw speed influenced an acceptable torque, mass flow rate, and residence time during the extruder operation. The noodles analogue produced at this cheap machine operating conditions could be projected for commercial production.

Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology

Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was used to extrude noodles analogue using a Brabender single screw laboratory extruder (Duisburg DCE 330 model) fitted with 3.0 mm die nozzle diameter. A central composite rotatable design (CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and five level coded – a, -1, 0, +1, +a, was used and data analyzed by regression analysis. Results showed that bulk density ranged from 0.41 to 0.09 g/cm water solubility index ranged from 4.41 to 6.36%; water absorption capacity ranged from 2.05 to 5.66% and expansion ratio ranged from 1.62 to 3.81respectively. The coefficients of determinations (R2) were high and ranged from 0.9039 to 0.9887 at 5% level. The response surface plots suggested that the models developed had a good fit and the CCRD was effective in explaining the effect of the process conditions on noodles analogue as influenced by barrel temperature, feed moisture content, and screw speed of the extruder. The data obtained from the study could be used for control of product characteristics. The study indicated that improved noodles analogue from available and cheap roots, cereal and legumes such as water yam, yellow maize, and African yam bean can be produced for possible projection for the commercial production of noodles analogue.

Utilization of Garden Cress Seeds (Lepidium sativum L.) as Natural Source of Protein and Dietary Fiber in Noodles

The objective of this study was to investigate the effect of garden cress (Lepidium sativum L.) seeds on chemicalcomposition, cooking properties of noodle and antioxidant properties. Garden cress (GC) was added to semolina flour atdifferent levels 5, 10, 15 % (w/w), respectively. The chemical composition, cooking properties and sensory values of thesesamples were studied. The results showed an increasing level of protein, fat, ash, and fiber of garden cress noodles (GCN)by increasing the level of addition of garden cress (GC); while, a decrease of moisture content was noticed. The cookingquality properties of GCN were improved also by an increased level of garden cress (GC). Garden cress is a good source ofphenolic acids, flavonoids compound, and unsaturated fatty acids and for these reasons, garden cress is considered as afunctional food for due to health and nutritional values and its high content of protein and dietary fiber.

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

@#Introduction: Rice noodles are widely consumed as a staple food in Asia. The main ingredient of rice noodle is polished white rice flour which lacks in nutritional components. Substitution of white rice flour with brown rice flour often results in noodles with better nutrient content but less favourable for cooking, textural and sensory characteristics. Thus, this study aimed to develop and characterise brown rice noodles substituted with mung bean powder at the level of 5% (g/100 g) and compared with other formulations. Methods: Four formulations of rice noodles were prepared using: a. 100% white rice flour; b. 100% brown rice flour; c. white rice flour with 5% mung bean powder; and d. brown rice flour with 5% mung bean powder. The rice noodles were produced by conventional extrusion method and evaluated for their proximate composition, cooking qualities and sensorial properties. Results: The results of proximate analysis indicated that protein (8.70g/100 g), dietary fibre (3.10g/100 g), ash (1.50g/100 g) and fat (2.40g/100 g) contents were significantly (p<0.05) higher in mung bean powder substituted brown rice noodles than that of white rice noodles (control). The blending of mung bean powder with brown rice flour had significantly reduced noodle cooking time and cooking loss. The sensory evaluation revealed that mung bean powder substituted brown rice noodles had similar consumer preference to control sample. Conclusion: The blending of mung bean powder with brown rice flour had substantially improved the nutritional value and cooking qualities of the brown rice noodles while maintaining consumer acceptability.

Desenvolvimento e avaliação nutricional de massas alimentícias ricas em fibras / Development and nutritional assessment of fiber-rich pasta

As mudanças socioeconômicas transformaram o perfil nutricional populacional, de desnutrição para obesidade. O consumo de massa alimentícia é uma das formas mais antigas de alimentação. Nesse contexto, o presente trabalho teve por objetivo a elaboração de um produto rico em fibras analisando sua composição nutricional e sua aceitabilidade. Foram elaboradas três formulações de massas alimentícias, sendo uma formulação padrão, uma com adição de brócolis e outra com brócolis acrescida de corante verde folha Tartrazina®. Realizou-se a análise bromatológica, sensorial e estatística. O resultado da análise das fibras apresentou 1,74% de fibra no macarrão integral e 1,46% no macarrão de brócolis. O macarrão que alcançou a preferência em todos os atributos foi o integral em cor natural. A massa alimentícia elaborada apresenta uma qualidade nutricional satisfatória com índices menores para o valor calórico, carboidratos, gorduras totais, colesterol e sódio, o que é recomendável a diversas patologias que necessitam da ingestão controlada desses nutrientes. Foi possível observar que a cor interferiu na aceitação do produto, pois o produto colorido obteve aceitação inferior ao alimento em cor natural.

Effect of Cosmos caudatus Kunth. (Ulam Raja) Aqueous and Dry Extracts on the Physicochemical and Functional Properties, and Sensory Acceptability of Herbal Yellow Alkaline Noodles

Introduction: Cosmos caudatus (Ulam Raja) is rich in phytochemicals and can be utilised in diet diversification strategies to improve the health of individuals. This study was designed to incorporate dry and aqueous extracts of C. caudatus for the preparation of herbal noodles. Methods: For this purpose, different proportions of dry extract (2, 4 and 6% dry extract) and aqueous extract (5, 10 and 15% aqueous extract) of C. caudatus were used. The physicochemical properties of noodles evaluated were pH, cooking time, cooking loss, texture and colour. Total polyphenol contents (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were carried out to assess the antioxidant potential. Lastly, sensory appraisal of functional noodles was carried out to assess consumer acceptance and marketability. Results: The results on physicochemical properties indicated that the pH value of noodles varied from 8.66 to 10.47. In terms of textural analysis and colour properties, firmness and greenness (a*) were higher in dry extract noodles. TPC varied between 115 to 149 mg gallic acid equivalents (GAE/100g) whilst the highest DPPH free radical inhibition was exhibited in herbal noodles prepared using 4% dry extract (92.8%). In contrast, in terms of sensory appraisal, herbal noodles prepared with aqueous extract were more acceptable than dry extract noodles. Conclusion: C. caudatus can be utilised to prepare herbal noodles thus enhancing the dietary intake of phytochemicals especially antioxidants. Such functional foods can improve the health of consumers and offer the potential of protection against various ailments.

Addition of green banana flour to instant noodles: rheological and technological properties / Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10 percent green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16 percent), fiber (8.88 percent) and RS (45.70 percent), being an attractive raw material for the production of functional IN. When 10 percent GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10 percent GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79 percent) and RS (3.98 percent) contents in the final product.

Atualmente, existe uma preocupação com relação ao consumo de alimentos com alto teor de gordura e baixo em fibras. Neste trabalho, objetivou-se desenvolver macarrão instantâneo com propriedades funcionais através da adição de 10 por cento de farinha de banana verde (FBV) e determinar os efeitos nas propriedades reológicas da massa. Os macarrões instantâneos foram obtidos por processos de laminação, cozimento a vapor e fritura. Os macarrões foram caracterizados quanto à umidade, gordura, amido resistente, textura e cor. A composição centesimal mostrou que a FBV contém alto teor de cinzas (3,16 por cento), fibras (8,88 por cento) e amido resistente (45,70 por cento), sendo uma matéria-prima interessante na produção de macarrão instantâneo funcional. Quando adicionado 10 por cento de FBV à farinha de trigo as propriedades reológicas da massa foram alteradas, em razão da diluição do glúten, tornando-o mais fraco, mas com extensibilidade e elasticidade suficiente para a produção de macarrão instantâneo funcional. A adição de FBV reduziu significativamente o teor de gordura em todos os tempos de fritura e aumentou o teor de amido resistente, quando comparado ao macarrão instantâneo controle. Os macarrões Ban10 apresentaram um menor valor no parâmetro L* (78,12), indicando uma coloração mais escura do que o controle (92,36). A adição de FBV diminuiu a firmeza dos macarrões, em decorrência da diluição do glúten. No entanto, os macarrões Ban10 apresentaram um melhor perfil nutricional, pelo aumento no teor de cinzas e fibra alimentar total. Em conclusão, pode ser afirmado que os macarrões Ban10 podem ser considerados funcionais, em razão do teor alto de fibra (5,79 por cento) e de amido resistente (3,98 por cento).

Noodle consumption patterns of American consumers: NHANES 2001-2002

Although noodles occupy an important place in the dietary lives of Americans, up until the present time research and in-depth data on the noodle consumption patterns of the US population have been very limited. Therefore, this study aimed to analyze the food consumption and diet patterns of noodle consumers and non-consumers according to age, gender, income, and ethnicity. The 2001-2002 NHANES databases were used. The NHANES 2001-2002 data showed that noodle consumers reporting noodle consumption in their 24-h recall were 2,035 individuals (23.3% of total subjects). According to the results, the mean noodle consumption was 304.1 g/day/person, with 334.3 g for males and 268.0 g for females. By age, the intake of those in the age range of 9-18 years old ranked highest at 353.0 g, followed by the order of 19-50 year-olds with 333.5 g, 51-70 year-olds with by 280.4 g, older than 71years old with 252.3 g, and 1-8 year-olds with 221.5 g. By gender, males consumed more noodles than females. Also, according to income, the intake amount for the middle-income level (PIR 1~1.85) of consumers was highest at 312.5 g. Noodle intake also showed different patterns by ethnicity in which the "other" ethnic group consumed the most noodles with 366.1 g, followed by, in order, Hispanics with 318.7 g, Whites with 298.6 g, and Blacks with 289.5 g. After comparing food consumption by dividing the subjects into noodle consumers and non-consumers, the former was more likely to consume milk, fish, citrus fruits, tomatoes, and alcoholic beverages while the latter preferred meat, poultry, bread, and non-alcohol beverages.

Analysis of Menu Patterns of Noodle Meals in the School Foodservices in Busan and Gyeongnam Province / 대한지역사회영양학회지

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet (http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was "main dish + starchy food & dessert + fruit & beverage + kimchi" Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was "main dish + side-dish + starchy food & dessert + fruit & beverage + (kimchi)" . For the Bibimmeon and the spaghetti meals "main dish + soup + starchy food & dessert + fruit & beverage + kimchi" was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Corndog, Mandu, Ttok, Matang, and doughnut were preferred food items as a "starchy food & dessert" with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost, food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.