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Influence of carrot puree incorporation on quality characteristics of instant noodles
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2019-10-10 , DOI: 10.1111/jfpe.13270 Shere Prerana 1 , Devkatte Anupama 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2019-10-10 , DOI: 10.1111/jfpe.13270 Shere Prerana 1 , Devkatte Anupama 1
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The present investigation was undertaken to develop carrot puree‐incorporated noodles and increase vegetable intake in the diet of consumers. Carrot puree was incorporated at 0, 10, 20, 30, 40, and 50 g per 100 g of refined wheat flour. Cold extrusion and air‐drying method were used to prepare noodles. Carrot noodles were analyzed for nutritional, sensory, cooking, and textural properties. Forty grams of vegetable puree per 100 g of refined wheat flour was preferred in sensory evaluation. The nutritional analysis results of 100 g dried carrot noodles indicated increase in total carotenoids (1.58 mg) and minerals such as calcium (36.3 mg), phosphorous (140.4 mg), iron (9.5 mg), potassium (192.4 mg), and crude fiber (3.85 g) compared with control. Carrot noodles in comparison with control (14.33%) showed decreased cooking loss (8.74%) which affirmed better binding of fiber particles with starch–protein matrix. The texture analysis of test noodles showed reduction in hardness (27.06%), springiness (79.78%), and cohesiveness values (0.74%) compared with control noodles. PRACTICAL APPLICATIONS: Instant noodle enrichment with vegetable source (carrot) will not only find a new avenue for the noodle industry to provide healthier option to the consumers but also nutritionally enhance the noodles with micronutrients such as vitamins, minerals, dietary fibers, and phytochemicals. The carrot in puree incorporation improves the sensory, cooking, and nutritional qualities of noodles. The enrichment with vegetable source (carrot) will develop low‐energy dense air‐dried instant noodles and can help increase vegetable intake in the diet of consumers through a food matrix that is well appreciated by all age groups.
中文翻译：
胡萝卜泥掺入对方便面品质特性的影响
目前的调查是为了开发加入胡萝卜泥的面条并增加消费者饮食中的蔬菜摄入量。每 100 克精制小麦粉中加入 0、10、20、30、40 和 50 克胡萝卜泥。采用冷挤压和风干法制备面条。分析了胡萝卜面条的营养、感官、烹饪和质地特性。在感官评价中，每 100 克精制小麦粉含 40 克蔬菜泥是首选。100克胡萝卜干面条的营养分析结果表明，总类胡萝卜素（1.58毫克）和钙（36.3毫克）、磷（140.4毫克）、铁（9.5毫克）、钾（192.4毫克）和粗纤维等矿物质增加(3.85 g) 与对照相比。与对照 (14.33%) 相比，胡萝卜面条的烹饪损失减少 (8. 74%) 这肯定了纤维颗粒与淀粉-蛋白质基质的更好结合。与对照面条相比，测试面条的质地分析显示硬度 (27.06%)、弹性 (79.78%) 和内聚力值 (0.74%) 降低。实际应用：方便面富含植物来源（胡萝卜）不仅将为面条行业找到一条新途径，为消费者提供更健康的选择，而且还可以通过维生素、矿物质、膳食纤维和植物化学物质等微量营养素来增强面条的营养。胡萝卜泥中的胡萝卜改善了面条的感官、烹饪和营养品质。
更新日期：2019-10-10
中文翻译：
胡萝卜泥掺入对方便面品质特性的影响
目前的调查是为了开发加入胡萝卜泥的面条并增加消费者饮食中的蔬菜摄入量。每 100 克精制小麦粉中加入 0、10、20、30、40 和 50 克胡萝卜泥。采用冷挤压和风干法制备面条。分析了胡萝卜面条的营养、感官、烹饪和质地特性。在感官评价中，每 100 克精制小麦粉含 40 克蔬菜泥是首选。100克胡萝卜干面条的营养分析结果表明，总类胡萝卜素（1.58毫克）和钙（36.3毫克）、磷（140.4毫克）、铁（9.5毫克）、钾（192.4毫克）和粗纤维等矿物质增加(3.85 g) 与对照相比。与对照 (14.33%) 相比，胡萝卜面条的烹饪损失减少 (8. 74%) 这肯定了纤维颗粒与淀粉-蛋白质基质的更好结合。与对照面条相比，测试面条的质地分析显示硬度 (27.06%)、弹性 (79.78%) 和内聚力值 (0.74%) 降低。实际应用：方便面富含植物来源（胡萝卜）不仅将为面条行业找到一条新途径，为消费者提供更健康的选择，而且还可以通过维生素、矿物质、膳食纤维和植物化学物质等微量营养素来增强面条的营养。胡萝卜泥中的胡萝卜改善了面条的感官、烹饪和营养品质。
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