Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour
Main Article Content
Keywords
Correlation, Composite flour, Farinography, Ramen noodles, Water chestnut
Abstract
Ramen noodles were prepared by partially supplementing traditional wheat flour with water chestnut flour (WCF) at 30, 40 and 50% levels w/w. The composition, pasting and farinograph indices of flour blends were studied. Noodles were analysed for colour, radical scavenging and functional characteristics. Time for dough development, stability and farinograph quality number declined significantly from 5.250±0.07 to 1.20±0.01 min, 6.45±0.07 to 1.31±0.01 min and 81.50±0.71 to 18.50±0.71, respectively, after replacement. Statistically significant increment in pasting temperature (60.91±0.01 to 72.05±0.07°C), peak viscosity (1094.05±0.07 to 1099.25±0.35 Brabender Unit, BU), breakdown (310.05±0.07 to 376.05±0.07 BU), hot paste (782.05±0.07 to 996.10±0.14 BU) and cold paste viscosities (1548.10±0.14 to 1701.25±0.35 BU) were found with the addition of WCF. Non-traditional ramen exhibited significantly improved fibre, antioxidant potential and mineral content with significant reduction in % fat and caloric count. The colour variation data in ramen noodles were: L* (66.35–57.86); a* (0.24–2.08); and b* (4.03–4.47). Texture hedonic scores varied between 8.38 and 7.57 with chestnut flour level increment. Hardness of Ramen noodles samples ranged between 13.9 and 19.8 N.
References
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Krishnaiya R., Kasar C. and Gupta S. 2016. Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins. J. Food Meas. Charact. 10: 210–219. 10.1007/s11694-015-9295-7
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Mansoor R., Ali T.M., Arif S., Moin A. and Hasnain A. 2019. Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti). Cereal Chem. 96(6):1170. 10.1002/cche
Manthey F.A., Yalla S.R. and Dick T.J., Marconi E., Carcea M. 2001. Pasta from nontraditional raw materials. Cereal Foods World 46(11):522.
Masutti M.F., Patrignani M. and Conforti P.A. 2020. Development and characterization of cracker fillings with natural antioxidants. J. Food Meas. Charact. 14: 446–454. 10.1007/s11694-019-00306-1
Mer P., Awasthi P. and Shahi N.C. 2022. Development, quality evaluation, and numerical optimization of process parameters of water chestnut (Trapa natans) flour incorporated rusk. J. Food Process. Pres. 46, e16981. 10.1111/jfpp.16981
Michalak-Majewska M., Teterycz D., Muszyński S., Radzki W. and Sykut-Domańska E. 2020. Influence of onion skin powder on nutritional and quality attributes of wheat pasta. PLoS ONE 15(1): e0227942. 10.1371/journal.pone.0227942
Moin A., Ali T.M. and Hasnain A. 2016. Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars. Food Chem. 15(191):52–58. 10.1016/j.foodchem.2015.03.119
Mu J., Qi Y., Gong K., Chen Z., Brennan M.A., Ma Q. and Brennan C.S. 2022. Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles. L.W.T. 165(3): 113686.
Rajkumar P. and Rajithasri M. 2022. Water chestnut: Growing conditions, nutritional and phytochemical composition, novel extraction methods and health properties. Pharma Innov. Inl. J. 11(7):599.
Rani S., Singh R., Kamble D.B., Upadhyay A. and Kaur B.P. 2019. Structural and quality evaluation of soy enriched functional noodles. Food Biosci. 32:100465. 10.1016/j.fbio.2019.100465
Ritthiruangdej P., Parnbankled S., Donchedee S. and Wongsagonsup R. 2011. Physical, chemical, textural and sensory properties of dried wheat noodles supplemented with unripe banana flour. Agric. Nat. Res. 45(3):500.
Saeed S.M.G., Ali S.A., Faheem K., Ali R. and Giuffrè A.M. 2022. The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits. Foods 11(15): 2346. 10.3390/foods11152346
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Shafi M., Baba W.N. and Masoodi F. 2017. Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. J. Food Measur. Character. 11:1094–1105. 10.1007/s11694-017-9486-5
Shafi M., Baba W.N., Masoodi F.A. and Bazaz R. 2016. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies. J. Food Sci. Technol. 53:4278. 10.1007/s13197-016-2423-5
Shiau S-Y, Yeh A-I. 2001. Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. J. Cereal Sci. 33(1):27–37. 10.1006/jcrs.2000.0344
Sidari R., Martorana A., Zappia C., Mincione A. and Giuffrè A.M. 2020. Persistence and effect of a multi-strain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and breads. Foods 9 (9): 1258. 10.3390/foods9091258
Sindhuja A., Sudha M.L. and Rahim A. 2005. Effect of incorporation of amaranth flour on the quality of cookies. Eur. Food Res. Technol. 221:597–601. 10.1007/s00217-005-0039-5
Singh J., Kaur S. and Rasane P. 2018. Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles. Curr. Nutr. Food Sci. 14(5):442–449. 10.2174/1573401313666170724115548
Singh S. and Singh N. 2010. Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties. Food Res. Int. 43(9):2277. 10.1016/j.foodres.2010.07.016
Švec I., Hrušková M. and Kadlčíková I. 2018. Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut. Croatian J. Food Sci. Technol. 10(1):89. 10.17508/CJFST.2018.10.1.16
Tan H.L., Tan T. C. and Easa A. M. 2018. The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles. Int. J. Food Sci. Technol. 53(7): 160. 10.1111/ijfs.13742
Tian S., Gao P., Xue X. and Yang Y. 2022. Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles. Int. J. Gastro. Food Sci. 29: 100558. 10.1016/j.ijgfs.2022.100558
Tomar A., Suryawanshi L. and Thakur R. 2022 Utilization of water chestnut in noodles and extruded food development. Pharma Innov. 11(7): 2894.
Tong L-T. Gluten-free noodles. Chapter of a Book. Asian Noodle Manufacturing: Ingredients, Technology, and Quality. 125–1491. 10.1016/B978-0-12-812873-2.00007-8
Wang L., Shi D., Chen J., Dong H. and Chen L. 2023. Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread. Grain Oil Sci. Technol. 6(2):82. 10.1016/j.gaost.2023.01.001
Wang W. 2014. Quality Improvement of Whole Wheat Precooked Alkaline Noodles. Thesis, University of Minnesota.
Yadav B.S., Yadav R.B., Kumari M. and Khatkar B.S. 2014. Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making. LWT-Food Sci. Technol. 57(1):352. 10.1016/j.lwt.2013.12.042
Yuliantini E., Kamsiah and Yunianto A.E. 2020. Sensory Acceptance and influence of pumpkins (Cucurbita moschata) flour in making crispy noodles toward primary school children of Bengkulu. Syst. Rev. Pharm. 11 (10): 612–616. 10.31838/srp.2020.10.91
Zhu F. 2017. Properties and food uses of chestnut flour and starch. Food Bioprocess Technol. 10:1173. 10.1007/s11947-017-1909-0
Zi Y., Cheng D., Li H., Guo J., Ju W., Wang C., et al. 2022. Effects of the different waxy proteins on starch biosynthesis, starch physicochemical properties and Chinese noodle quality in wheat. Mol. Breeding 42: 23. 10.1007/s11032-022-01292-x
Ahmed J., Al-Attar H. and Arfat Y.A. 2016. Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour. Food Hydrocol. 52:888. 10.1016/j.foodhyd.2015.08.028
Alam H.M., Naeem R., Rubab G., Bilal H., Arooj H., Ashraf I., et al. 2021. Physicochemical Properties of Water Chestnut. Pak. J. Health Sci. 2(1):8–13. 10.54393/pjhs.v2i01.36
Altiner D.D. and Merve M. 2020. An investigation of the effect of chestnut flour additive on the nutritional and quality properties of noodle. J. Food 45(6):1061–1072. 10.15237/gida.GD20083
Badaruddin M. 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem. 81(2):232. 10.1094/CCHEM.2004.81.2.232
Biao Y., Chen X., Wang S., Chen G., Mcclements D.J. and Zhao L. 2020. Impact of mushroom (pleurotuseryngii) flour upon quality attributes of wheat dough and functional cookies-baked products. Food Sci. Nutr. 8(1): 361. 10.1002/fsn3.1315
Committee AAOCCAM. 2000. Approved methods of the American association of cereal chemists. AACC.
de Carvalho Correa A., Savioli Lopes M., Firmani Perna R. and Keven Silva E. 2024. Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages. Carbohydrate Polymers 323: 121396. 10.1016/j.carbpol.2023.121396
Deng C., Melnyk O. and Luo Y. 2023. Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles. Food Sci. Technol. 43: e128222. 10.1590/fst.128222
Du J., Li Q., Obadi M., Qi Y, Liu S., Di an, et al. 2021. Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review. Food Rev. Int. 39(677): 1–28. 10.1080/87559129.2021.2013871
Ghadarloo S., Mansouripour S. and Saremnezhad S. 2023. Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread. Food Sci. Nutr. 15,11(8): 4678–4687. 10.1002/fsn3.3430
Gen Y., Lv W. and Brennan C.S. 2022. Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles. LWT. 165: 113686. 10.1016/j.lwt.2022.113686.
Giuffrè A.M., Caracciolo M., Capocasale M., Zappia C. and Poiana M. 2022. Effects of shortening replacement with extra virgin olive oil on the physical–chemical–sensory properties of Italian Cantuccini biscuits. Foods 11: 299. 10.3390/foods11030299
Giuffrè A.M., Caracciolo M., Zappia C., Capocasale M. and Poiana M. 2023. Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life. Foods 12: 1798. 10.3390/foods12091798
Giuffrè D. and Giuffrè A.M. 2023. Mediterranean diet and health in the elderly. AIMS Public Health 10(3): 568–576. 10.3934/publichealth.2023040
Hou G., Center W.M. and Cato L. 2015. AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles. Cereal Food World 60(3):140.
Hou G.G. 2010. Asian noodles: Science, technology, and processing: John Wiley & Sons.
Jana B. 2019. Exploring aquatic horticultural crops for higher income of farmers living in water surplus ecology. ICAR Research Complex for Eastern Region, Patna, India, (19–26 December), 61.
Kaur K., Kaur G. and Singh A. 2023. Water chestnut starch: extraction, chemical composition, properties, modifications, and application concerns. Sust. Food Technol. 1: 228. 10.1039/d2fb00041e
KosovIć I., Jukić M., Jozinović, A., Ačkar Đ. and Komlenić D.K. 2016. Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci. 34(2): 166. 10.17221/451/2015-CJFS
Krishnaiya R., Kasar C. and Gupta S. 2016. Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins. J. Food Meas. Charact. 10: 210–219. 10.1007/s11694-015-9295-7
Li M, Sun Q-J, Han C-W, Chen H-H. and Tang W-T. 2018. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food Chem. 25(246):335–342. 10.1016/j.foodchem.2017.11.020
Littardi P., Paciulli M., Carini E., Rinaldi M., Rodolfi M. and Chiavaro E. 2020. Quality evaluation of chestnut flour addition on fresh pasta. LWT 126:109303.
Mansoor R., Ali T.M., Arif S., Moin A. and Hasnain A. 2019. Effects of barley flour on dough rheology, texture, sensory and glycemic index of traditional unleavened flat bread (Roti). Cereal Chem. 96(6):1170. 10.1002/cche
Manthey F.A., Yalla S.R. and Dick T.J., Marconi E., Carcea M. 2001. Pasta from nontraditional raw materials. Cereal Foods World 46(11):522.
Masutti M.F., Patrignani M. and Conforti P.A. 2020. Development and characterization of cracker fillings with natural antioxidants. J. Food Meas. Charact. 14: 446–454. 10.1007/s11694-019-00306-1
Mer P., Awasthi P. and Shahi N.C. 2022. Development, quality evaluation, and numerical optimization of process parameters of water chestnut (Trapa natans) flour incorporated rusk. J. Food Process. Pres. 46, e16981. 10.1111/jfpp.16981
Michalak-Majewska M., Teterycz D., Muszyński S., Radzki W. and Sykut-Domańska E. 2020. Influence of onion skin powder on nutritional and quality attributes of wheat pasta. PLoS ONE 15(1): e0227942. 10.1371/journal.pone.0227942
Moin A., Ali T.M. and Hasnain A. 2016. Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars. Food Chem. 15(191):52–58. 10.1016/j.foodchem.2015.03.119
Mu J., Qi Y., Gong K., Chen Z., Brennan M.A., Ma Q. and Brennan C.S. 2022. Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles. L.W.T. 165(3): 113686.
Rajkumar P. and Rajithasri M. 2022. Water chestnut: Growing conditions, nutritional and phytochemical composition, novel extraction methods and health properties. Pharma Innov. Inl. J. 11(7):599.
Rani S., Singh R., Kamble D.B., Upadhyay A. and Kaur B.P. 2019. Structural and quality evaluation of soy enriched functional noodles. Food Biosci. 32:100465. 10.1016/j.fbio.2019.100465
Ritthiruangdej P., Parnbankled S., Donchedee S. and Wongsagonsup R. 2011. Physical, chemical, textural and sensory properties of dried wheat noodles supplemented with unripe banana flour. Agric. Nat. Res. 45(3):500.
Saeed S.M.G., Ali S.A., Faheem K., Ali R. and Giuffrè A.M. 2022. The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits. Foods 11(15): 2346. 10.3390/foods11152346
Samaan J., El-Khayat G.H., Manthey F.A., Fuller M.P. and Brennan C.S. 2006. Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation. Int. J. Food Sci. Technol. 41:47. 10.1111/j.1365-2621.2006.01313.x
Shafi M., Baba W.N. and Masoodi F. 2017. Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. J. Food Measur. Character. 11:1094–1105. 10.1007/s11694-017-9486-5
Shafi M., Baba W.N., Masoodi F.A. and Bazaz R. 2016. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies. J. Food Sci. Technol. 53:4278. 10.1007/s13197-016-2423-5
Shiau S-Y, Yeh A-I. 2001. Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. J. Cereal Sci. 33(1):27–37. 10.1006/jcrs.2000.0344
Sidari R., Martorana A., Zappia C., Mincione A. and Giuffrè A.M. 2020. Persistence and effect of a multi-strain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and breads. Foods 9 (9): 1258. 10.3390/foods9091258
Sindhuja A., Sudha M.L. and Rahim A. 2005. Effect of incorporation of amaranth flour on the quality of cookies. Eur. Food Res. Technol. 221:597–601. 10.1007/s00217-005-0039-5
Singh J., Kaur S. and Rasane P. 2018. Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles. Curr. Nutr. Food Sci. 14(5):442–449. 10.2174/1573401313666170724115548
Singh S. and Singh N. 2010. Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties. Food Res. Int. 43(9):2277. 10.1016/j.foodres.2010.07.016
Švec I., Hrušková M. and Kadlčíková I. 2018. Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut. Croatian J. Food Sci. Technol. 10(1):89. 10.17508/CJFST.2018.10.1.16
Tan H.L., Tan T. C. and Easa A. M. 2018. The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles. Int. J. Food Sci. Technol. 53(7): 160. 10.1111/ijfs.13742
Tian S., Gao P., Xue X. and Yang Y. 2022. Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles. Int. J. Gastro. Food Sci. 29: 100558. 10.1016/j.ijgfs.2022.100558
Tomar A., Suryawanshi L. and Thakur R. 2022 Utilization of water chestnut in noodles and extruded food development. Pharma Innov. 11(7): 2894.
Tong L-T. Gluten-free noodles. Chapter of a Book. Asian Noodle Manufacturing: Ingredients, Technology, and Quality. 125–1491. 10.1016/B978-0-12-812873-2.00007-8
Wang L., Shi D., Chen J., Dong H. and Chen L. 2023. Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread. Grain Oil Sci. Technol. 6(2):82. 10.1016/j.gaost.2023.01.001
Wang W. 2014. Quality Improvement of Whole Wheat Precooked Alkaline Noodles. Thesis, University of Minnesota.
Yadav B.S., Yadav R.B., Kumari M. and Khatkar B.S. 2014. Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making. LWT-Food Sci. Technol. 57(1):352. 10.1016/j.lwt.2013.12.042
Yuliantini E., Kamsiah and Yunianto A.E. 2020. Sensory Acceptance and influence of pumpkins (Cucurbita moschata) flour in making crispy noodles toward primary school children of Bengkulu. Syst. Rev. Pharm. 11 (10): 612–616. 10.31838/srp.2020.10.91
Zhu F. 2017. Properties and food uses of chestnut flour and starch. Food Bioprocess Technol. 10:1173. 10.1007/s11947-017-1909-0
Zi Y., Cheng D., Li H., Guo J., Ju W., Wang C., et al. 2022. Effects of the different waxy proteins on starch biosynthesis, starch physicochemical properties and Chinese noodle quality in wheat. Mol. Breeding 42: 23. 10.1007/s11032-022-01292-x
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Dec 27, 2023
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Ahsan, M., Moin, A., Ashraf, H., Kamran, M., Manzoor, I., & Giuffrè, A. M. (2023). Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour. Italian Journal of Food Science, 35(4), 136-146. https://doi.org/10.15586/ijfs.v35i4.2423
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How to Cite
Ahsan, M., Moin, A., Ashraf, H., Kamran, M., Manzoor, I., & Giuffrè, A. M. (2023). Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour. Italian Journal of Food Science, 35(4), 136-146. https://doi.org/10.15586/ijfs.v35i4.2423