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Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles
Author(s) -
Saad Ahmed M.,
ElSaadony Mohamed T.,
Mohamed Alaa S.,
Ahmed Alshaymaa I.,
Sitohy Mahmoud Z.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14970
Subject(s) - food science , pomace , organoleptic , absorption of water , wheat flour , chemistry , polyphenol , fortification , dpph , botany , antioxidant , biology , biochemistry
Summary The aim of the work was to study the effect of adding cucumber pomace powder (CP) to soft wheat flour used in noodle manufacture. CP is a rich source of minerals and fibres, having high contents of polyphenols and flavonoids were 1.6 mg g −1 GAE and 0.65 mg g −1 QE, respectively, besides its capability to inhibit bacterial and fungal growth and to scavenge DPPH˙ (74.44%). The dough rheological properties showed increased extensibility and water absorption but decreased elasticity with adding CP. CP addition significantly increased the mineral and polyphenols content in noodles, but decreased protein and carbohydrates. Noodles enriched with CP 6% have the best organoleptic properties and overall acceptability and were associated with high levels of essential minerals, reduced cooking time by 44% over the control and better nutritional value. No deteriorative changes in dried noodles occurred during 12 months. Cooked noodles enriched with CP 6% significantly reduced the microbial load.