Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients DOI Creative Commons
Daniel J. Skylas, Chris Whiteway, Tamsyn M. Uren Webster

et al.

Cereal Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 27, 2025

ABSTRACT Background and Objectives The nutritional quality of instant noodles can be improved using dry wet fractionated mungbean protein ingredients. Wheat flour was blended with concentrate isolate to produce high‐protein around 15%, 20%, 25% protein. effects on composition, quality, texture, cooking, color properties were investigated. Findings Significant differences ( p < 0.05) observed in the nutritional, physico‐chemical, functional wheat Water oil holding capacities higher for compared Blends produced significantly mineral content, lower fat control. content ranged from 9.1 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between noodle firmness R = 0.965). There significant increase lysine (1.7–11.5 mg/g flour) addition isolate, improving amino acid score 0.34 0.91. fried increased redness *) yellowness b *), lightness L decreased increasing content. no > cooking losses but there water uptake, being isolate. Conclusions Instant had composition quality. levels sodium calcium, magnesium, phosphorus, potassium, zinc, those have potential deliver health benefits consumers. Significance Novelty key findings this study will inform food manufacturers encourage use ingredients popular widely consumed products.

Language: Английский

Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients DOI Creative Commons
Daniel J. Skylas, Chris Whiteway, Tamsyn M. Uren Webster

et al.

Cereal Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 27, 2025

ABSTRACT Background and Objectives The nutritional quality of instant noodles can be improved using dry wet fractionated mungbean protein ingredients. Wheat flour was blended with concentrate isolate to produce high‐protein around 15%, 20%, 25% protein. effects on composition, quality, texture, cooking, color properties were investigated. Findings Significant differences ( p < 0.05) observed in the nutritional, physico‐chemical, functional wheat Water oil holding capacities higher for compared Blends produced significantly mineral content, lower fat control. content ranged from 9.1 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between noodle firmness R = 0.965). There significant increase lysine (1.7–11.5 mg/g flour) addition isolate, improving amino acid score 0.34 0.91. fried increased redness *) yellowness b *), lightness L decreased increasing content. no > cooking losses but there water uptake, being isolate. Conclusions Instant had composition quality. levels sodium calcium, magnesium, phosphorus, potassium, zinc, those have potential deliver health benefits consumers. Significance Novelty key findings this study will inform food manufacturers encourage use ingredients popular widely consumed products.

Language: Английский

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