Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment
Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1873360 |
| _version_ | 1819290555913338880 |
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| author | Lihong Han Zhan-Hui Lu Jiajia Zhang Bipasha Chakravarty Lanyi Jin Xiaohong Cao |
| author_facet | Lihong Han Zhan-Hui Lu Jiajia Zhang Bipasha Chakravarty Lanyi Jin Xiaohong Cao |
| author_sort | Lihong Han |
| collection | DOAJ |
| description | Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss, and poor sensory quality. However, TGase treatment at 0.4–0.8% dosage could effectively recover the dough structure by crosslinking, including CF proteins as evidenced by Mixolab, SDS-PAGE, and dynamic viscoelasticity. The latter also distinguished the distinct dough structure treated by TGase from the wheat gluten-network. SEM revealed the improved network matrix and well-embedded starch granules in raw and cooked noodles. The cooked noodles substituted with 10% CF with 0.4% TGase treatment had the lowest cooking loss and comparable sensory qualities to WF control (p < .05). |
| first_indexed | 2024-12-24T03:24:37Z |
| format | Article |
| id | doaj.art-93fefeb8f595464fbc26e1741abb3614 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-24T03:24:37Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-93fefeb8f595464fbc26e1741abb36142022-12-21T17:17:22ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-0124117419110.1080/10942912.2021.18733601873360Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatmentLihong Han0Zhan-Hui Lu1Jiajia Zhang2Bipasha Chakravarty3Lanyi Jin4Xiaohong Cao5North Minzu UniversityAgriculture and Agri-Food CanadaNorth Minzu UniversityAgriculture and Agri-Food CanadaNorth Minzu UniversityNorth Minzu UniversityEffects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss, and poor sensory quality. However, TGase treatment at 0.4–0.8% dosage could effectively recover the dough structure by crosslinking, including CF proteins as evidenced by Mixolab, SDS-PAGE, and dynamic viscoelasticity. The latter also distinguished the distinct dough structure treated by TGase from the wheat gluten-network. SEM revealed the improved network matrix and well-embedded starch granules in raw and cooked noodles. The cooked noodles substituted with 10% CF with 0.4% TGase treatment had the lowest cooking loss and comparable sensory qualities to WF control (p < .05).http://dx.doi.org/10.1080/10942912.2021.1873360asian noodlechickpeaproteintransglutaminasecross-linkingquality |
| spellingShingle | Lihong Han Zhan-Hui Lu Jiajia Zhang Bipasha Chakravarty Lanyi Jin Xiaohong Cao Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment International Journal of Food Properties asian noodle chickpea protein transglutaminase cross-linking quality |
| title | Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment |
| title_full | Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment |
| title_fullStr | Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment |
| title_full_unstemmed | Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment |
| title_short | Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment |
| title_sort | nutrient and specification enhancement of fortified asian noodles by chickpea flour substitution and transglutaminase treatment |
| topic | asian noodle chickpea protein transglutaminase cross-linking quality |
| url | http://dx.doi.org/10.1080/10942912.2021.1873360 |
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