Keywords
physicochemical properties
antioxidant
volatile compounds
How to Cite
Abstract
The present investigation aimed to evaluate the effect of noodles supplementation with oggtt at (5,10,15 and 20%) on physicochemical properties, antioxidant activity as well as volatile compounds. The cooked noodles evaluation based on cooking quality like volume and cooking loss as well as colour changes. An increase in protein, fat and ash was observed with the increase of oggtt supplementation level in noodles. The whole wheat flour had the highest value of total phenolic (462.3 μg GAE g−1) compared to oggtt and all fortified noodles without cooking and after cooking. The fortification levels of 5 and 10% did not affect significantly on colour and overall acceptability of noodles. The panelists scores recommended the usage levels of 5 and 10% of oggtt noodles which did not changed significantly in comparison with control sample. The evaluation of oggtt incorporation in noodles volatile compounds performed using HS-GC/MS analysis. Thirty volatile compounds in cooked noodles after fortification with oggtt had identified. The main volatile compound herein was 2-pentyl furan, which represent 44.12, 20.14 and 18.75% in cooked control and fortified noodles with oggtt at 5 and 10% respectively.
References
Al-Faris N, Al-Jobair M. Physico-chemical characteristics of pan and pita bread supplemented with the products of goat oggt. International Food Research J. 2017; 24(5): 1889-1896.
Tiwari P, Rakesh K P. Estimation of Total Phenolics and Flavonoids and Antioxidant Potential of Ashwagandharishta Prepared by Traditional and Modern Methods. Asian J. Pharm. Ana. 2013; 3(4): 147-152.
FAO. Food and Agriculture Organisation Agricultural Statistics Databases: Crop Production [Online]. Available from <http://www.fao.org>.2005.
Li M, Sun,Q. J, Han CW, Chen HH, Tang W. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food Chemistry, 2018; 246: 335–342.
Verma AK, Pathak V, Singh VP. Quality Characteristics of Value Added Chicken Meat Noodles. J. Nutrition and Food Science, 2014; 4: 255-259.
Sandey KK, Asgar S, Manorama PL. Utilization of Little Millet Flour for Preparation of Dairy Product. Research J. Science and Tech. 2009; 1(2) 71–73.
Giannou V, Tzia C. Frozen dough bread: Quality and textural behavior during prolonged storage. Prediction of final product characteristics. J. Food Eng. 2007; 79(3) 929–934.
Bustos MC, Perez GT, Leon AE. Sensory and nutritional attributes of fibre-enriched pasta. LWT – Food Sci. Technol. 2011; 44:1429–34.
Priya R, Kawarkhe, S V, Deshmane, K, Biyani R. Formulation and Evaluation of Antioxidant Face Cream Containing Raspberry Fruit and Grape Seeds Extract. Research J. Topical and Cosmetic Sci. 2016; 7(2) 73–78.
Chong LC, Noor A. Effects of banana flour and -glucan on the nutritional and sensory evaluation of noodles. Food Chemistry. 2010; 9(1)34–40.
Jiecheng L. Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum). LWT - Food Sci. and Techn. 2019; 101: 847–853.
Satomi E, Noritoshi K, Katsuyoshi N, Miki Y. Effects of esterified tapioca starch on the physical and thermal properties of Japanese white salted noodles prepared partly by residual heat. Food Hydrocolloids, 2014: 35: 198–208.
Wang N, Maximiuk L, Toews R. Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process. Food Chem. 2012; 133: 742–753.
Madhu CJ, Swapna K, Neelima MV. Shah. A Comparative Evaluation of the Antioxidant Activity of Some Medicinal Plants Popularly Used in India. Asian J. Res. Pharm. Sci. 2012; 2(3) 98–100.
Sathiyamoorthy R N. Phytochemical Screening and Antioxidant Studies in the Pulp Extracts of Cucurbita maxima. Asian J. Pharm. Res. 2016; 6(1) 01–04.
Sandey KK, Asgar S, Manorama PL. Utilization of Little Millet Flour for Preparation of Dairy Product. Research J. Science and Tech. 2009; 1(2) 71–73.
Vrese M, Steglmann A, Richter B, Fenselaws LC, Schrezenmeir J. Probiotics-Compensation for lactose insufficiency. American J. Chemical Nutrition. 2001; 73: 4215–4295.
Jennifer Jothi Mary A. Human Milk Banks – An Increasing Importance. Int. J. Adv. Nur. Management. 2016; 4(3): 299–300.
Sherin A. Hameed, Joyamma V P, Schiff bases and Bicyclic derivatives comprising 1, 3, 4-thiadiazole moiety- A Review on their Pharmacological activities. Asian J. Pharm. Res. 2019; 9(4)299–306.
Hallabo SA, Magoli SB, Mohamed SK, Ramy A. Effect of processing on the chemical composition and amino acid pattern of supplemented macaroni. Bulletin of the Faculty of Agriculture, Cairo, University, 1985; 36,171–186.
Mazahreh AS, Al-Shawabkeh AF, Quasem JM. Evaluation of the chemical and sensory attributes of solar and freeze-dried Jameed produced from cow and sheep milk with the addition of carrageenan mix to the Jameed paste. American J. Agric. and Biolo. Sci. 2008; 3(3): 627–632.
Al-Abdulkarim BO, Maha S, Osman EM. Determination of chemical composition, and storage on dried fermented goat milk product (Oggtt). J. the Saudi Society of Agric. Sci. 2013; 12, 161–166.
Narisawa T, Nakajima H, Umino M, Kojima T, Asakura T, et al. Volatile Compounds from Japanese Noodles, “Udon,” and their Formation During Noodle-Making. J Food Process Technol. 2017; 8(11) 1000700.
Lu ZH, Cao W, Peng HH, Wang F, Tatsumi E, Kohyama K, Li LT. Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles. J. the Science of Food and Agric. 2008; 88(12) 2134–2141.
Keatkrai J, Wannee J. Volatile profile of khanom jeen, Thai fermented rice noodles, and the changes during the fermentation process. ScienceAsia. 2010; 36: 46–51.
Bui L, Small D. The impact of flours and product storage on the thiamin content of Asian noodles. LWT – Food Science and Technology, 2008; 41: 262–269.
Rombouts I, Koen JA, Jansens BL, Jan AD, Ke-Xue Z. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. J. Cereal Science. 2014; 60: 507–513.
AOAC Association of Official Analytical Chemists. In Official Methods of Analyses, 17th. ed. Gaithersburg. M.D. 2000.
Tadrus, MD. Chemical and biological studies on some baby food. M.Sc. thesis, Faculty of Agriculture, Cairo Univesity, Egypt. 1989.
AACC. Approved Methods of the American Association of Cereal Chemists. 10th Edn., American Association of Cereal Chemists Press, St. Paul, MN., USA. 2000.
Aydin E, Duygu G. Cooking Quality and Sensorial Properties of Noodle Supplemented with Oat Flour. Food Sci. Biotechnol. 2011; 20(2): 507-511.
Moore J, Liu JG, Zhou K, Yu L. Effects of genotype and environment on the antioxidant properties of hard winter wheat bran, J. Agric. Food Chem. 2006; 50: 6182–6187.
Samal. P. K. Investigation of Antioxidant Activity of Hibiscus vitifolius leaves. Asian J. Res. Pharm. Sci. 2013; 3(4) 215–219.
Almashad AA, Ibrahim GE, Rabab H. Phytochemicals, antioxidant and volatile compounds evaluation of Egyptian purslane leaves. Arab Univ. J. Agric. Sci., Ain Shams Univ., Cairo, Egypt. 2019; 27(5), 2573–2582.
Ibrahim G, Manal MH, Heba IA. Effect of Exo-polysaccharides from different Penicillium sp. On quality of cloudy apple juice during storage. Journal of Food Science Research. 2016; 1(1) 015–026.
Inglett GE, Peterson SC, Carriere CJ, Maneepun S. Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid. Food Chem. 2005; 90: 1–8.
Boccacci-Mariani M, Giannetti V, Testani E. HS-SPME/GC-MS method to characterize the flavour of Italian pasta: potential application to assess the quality of the products. Food Analytical Methods. 2013; 7:64–72.
Adams R. Identification of essential oil components by gas chromatography/mass spectrometry. 4th ed. Allured Publishing Corp., Carol Stream, IL, USA. 2007.
Mc-Clave JT, Benson PG. Statistical for business and economics. Maxwell Macmillan International editions. Dellen Publishing Co. USA, 1991; 272–295.
Anderson RA, Conway HF, Pfeifer VF, Griffin EL. Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today. 1969; 14: 4–12.
Kumar R, Berwal NK. Production of Value Added Chicken Meat Mince Incorporated Cookies and Their Cost Economics – Benefit Ratio. Pacific Business Review International. 2013;5(12):61–70.
Park CS, Hong BH, Baik BK. Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chem. 2004;81 (2) 159–164.
Zhao LF, Seib PA. Alkaline-carbonate noodles from hard winter wheat flours varying in protein, swelling power, and polyphenol oxidase activity. Cereal Chemi. 2005; 82, 504–516.
Fu BX. Asian noodles: history, classification, raw materials, and processing. Food Res. Inter., 2008; 41, 888–902.
Huang S, Quail K, Moss R, Best J. Objective methods for the quality assessment of northern-style Chinese steamed bread. J. Cereal Science. 1995; 21, 49–55.
SB/T10139-93. Wheat flour used for Chinese noodle.
Al-bdulkarim B, Shaista A, Maha S. Effect of Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Cooked Oggtt. World Applied Sci. J. 2012; 17 (8) 951–957.
Al-Hindi RR, Abd-ElGhani S, Assem F. Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk. American J. Food Technology. 2015; 10 (5) 195–205.
Al-Ruqaie IM, EL-Nakhal HM, Wahdan AN. Improvement in the quality of the dried fermented milk product Oggtt. Journal of Dairy Research. 1987; 54, 429–435.
Reungmaneepaitoon S, Sikkhamondhol C, Tiangpook C. Nutritive improvement of instant fried noodles with oat bran. Songklanakarin J. Sci. Technol. 2006; 28: 89–97.
Gokilavani S, Vijayabharathi V, Parthasarathy R. Physico-Chemical Characteristics and Antibacterial Activity of Chitosan Extracted from Shell of Crab Paratelphusa hydrodromous. Asian J. Res. Pharm. Sci. 2014; 4(3) 125–128.
Naidu, N. Sudheer G. Kumar, K. Sivakrishna, K. Anjinaik, L. Praveen K, Sneha G. Anti microbial and antioxidant evolution of aqueous extract of Terminalia chebula using disc diffusion, H2O2 scavenging methods. Asian J. Res. Pharm. Sci. 2017; 7(2)112–114.
Chlopicka J, Pasko P, Gorinstein S, Jedryas A, Zagrodzki P.Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads, LWT-Food Sci. Technol. 2012; 46 548–555.
Prabakaran M V, Thennarasu PA. Screening of Antioxidant, Antimutagenic, Antimicrobial Activities and Phytochemical Studies on Sphaeranthus amaranthoides (Burm). Asian J. Pharm. Tech. 2011; 1(4)125–129.
Zhang M, Chen H, Li J, Peng Y, Liang Y. Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods, LWT-Food Sci. Technol. 2010; 43: 181–185.
Lia Y, Maa D, Dexiang S, Chenyang W, Jian Z, Yingxin X, Tiancai G. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop journal. 2015;13: 328–334.
Yu LL, Nanguet AL, Beta T. Comparison of antioxidant properties of refined and whole-wheat flour and bread, Andioxidants. 2013; 2: 370–383.
Ukai T, Matsumura Y, Urade R. Disaggregation and reaggregation of gluten proteins by sodium chloride. J. Agric. Food Chem. 2008; 56 (3) 1122–1130.
Kordonowy R K, Young VL. Utilization of durum bran and its effect of spaghetti. Cereal Chem. 1985; 62, 301–304.
Sucan M, Weerasinghe D. Process and reaction flavors: An overview. In M. Sucan & D. Weerasinghe (Eds.), Process and reaction flavors. Recent developments. Washington: American Chemical Society. 2005.
van-Boekel, M. Formation of flavour compounds in the Maillard reaction. Biotechnology Advances, 2006; 24, 230–233.
Sirisantimethakom L, Laopaiboon L, Danvirutai P, Laopaiboon P. Volatile compounds of a traditional Thai rice wine. Biotechnology. 2008 (7) 5:05–13.
Wu Y, Shan L, Yanyan Z, Min Z, Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. An Acad Bras Cienc. 2020; 92(3) e20190063 DOI 10.1590/0001-3765202020190063.
Suzuki T, Kim SJ, Mukasa Y, Morishita T, Noda T, Takigawa S, Hashimoto N, Yamauchi H, Matsuura-Endo, C. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. J. Sci. Food Agric. 2010; 90:1232–1237.
Iizuka-Furukawa S, Isogai A, Kusaka K, Fujii T, Wakai Y. Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice. J. Bioscience and Bioeng. 2017; 123(2) 209–215.
Starowicz M, Georgios K, Henryk Z. Sensory analysis and aroma compounds of buckwheat containing products—a review. Critical reviews in food science and nutrition., 2018; 58(11) 1767–1779.
Ma YJ, Guo XD, Liu H, Xu BN, Wang M. Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles. Food Sci. Biotech. 2013; 22:153–159.
Grosch W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem Senses. 2001; 26, 533–45.
Dong X, Hu X, Sun L, Zhang H, Wu L, Wang B. Volatile Compounds of Wheat Flour and Steamed Bread as Affected by Wheat Storage Time. SM Anal Bioanal Technique. 2018; 3(1):1015.
Bryant RJ, Mc-Clung AM. Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS. Food Chem. 2011;124: 501–513.