Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles
Abstract Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-05-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2788 |
| _version_ | 1798029534279237632 |
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| author | Xin Ning Yahan Zhou Zhen Wang Xiaodong Zheng Xiaoli Pan Zhilin Chen Qiuping Liu Wei Du Xiaohuang Cao Lei Wang |
| author_facet | Xin Ning Yahan Zhou Zhen Wang Xiaodong Zheng Xiaoli Pan Zhilin Chen Qiuping Liu Wei Du Xiaohuang Cao Lei Wang |
| author_sort | Xin Ning |
| collection | DOAJ |
| description | Abstract Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The presence of PFMF boosted wheat flour gelatinization and retrogradation. The competition for water between PFMF and wheat flour inhibited the formation of the gluten network, which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nevertheless, PFMF fortification could considerably increase the dietary fiber content of noodles. Especially for noodles with 9% PFMF, the total dietary fiber content was greater than 6%, and they thus could be regarded as a high‐dietary‐fiber food. Generally, the current work demonstrates the feasibility of fabricating PFMF‐enriched dried noodles and their nutritional superiority compared to the corresponding normal product. |
| first_indexed | 2024-04-11T19:26:45Z |
| format | Article |
| id | doaj.art-bb8c195993004ed4931a6afa44f25ea6 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-11T19:26:45Z |
| publishDate | 2022-05-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-bb8c195993004ed4931a6afa44f25ea62022-12-22T04:07:08ZengWileyFood Science & Nutrition2048-71772022-05-011051657166610.1002/fsn3.2788Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodlesXin Ning0Yahan Zhou1Zhen Wang2Xiaodong Zheng3Xiaoli Pan4Zhilin Chen5Qiuping Liu6Wei Du7Xiaohuang Cao8Lei Wang9College of Chemistry and Food Science Yulin Normal University Yulin ChinaSchool of Light Industry Beijing Technology and Business University Beijing ChinaCollege of Chemistry and Food Science Yulin Normal University Yulin ChinaJinan Fruit Research Institute All China Federation of Supply and Marketing Co‐operatives Jinan ChinaSchool of Physical and Telecommunication Engineering Yulin Normal University Yulin ChinaCollege of Chemistry and Food Science Yulin Normal University Yulin ChinaCollege of Chemistry and Food Science Yulin Normal University Yulin ChinaGuangxi Hong Bang Food Co., Ltd. Yulin ChinaCollege of Chemistry and Food Science Yulin Normal University Yulin ChinaCollege of Chemistry and Food Science Yulin Normal University Yulin ChinaAbstract Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The presence of PFMF boosted wheat flour gelatinization and retrogradation. The competition for water between PFMF and wheat flour inhibited the formation of the gluten network, which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nevertheless, PFMF fortification could considerably increase the dietary fiber content of noodles. Especially for noodles with 9% PFMF, the total dietary fiber content was greater than 6%, and they thus could be regarded as a high‐dietary‐fiber food. Generally, the current work demonstrates the feasibility of fabricating PFMF‐enriched dried noodles and their nutritional superiority compared to the corresponding normal product.https://doi.org/10.1002/fsn3.2788dietary fiberdoughdried noodlesfortificationpassion fruit mesocarp flour |
| spellingShingle | Xin Ning Yahan Zhou Zhen Wang Xiaodong Zheng Xiaoli Pan Zhilin Chen Qiuping Liu Wei Du Xiaohuang Cao Lei Wang Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles Food Science & Nutrition dietary fiber dough dried noodles fortification passion fruit mesocarp flour |
| title | Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles |
| title_full | Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles |
| title_fullStr | Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles |
| title_full_unstemmed | Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles |
| title_short | Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles |
| title_sort | evaluation of passion fruit mesocarp flour on the paste dough and quality characteristics of dried noodles |
| topic | dietary fiber dough dried noodles fortification passion fruit mesocarp flour |
| url | https://doi.org/10.1002/fsn3.2788 |
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