| Autor: |
Meherunnahar M; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh., Ahmed T; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh., Chowdhury RS; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh., Miah MAS; Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh., Sridhar K; Department of Food Technology, Karpagam Academy of Higher Education Deemed to be University, Coimbatore 641021, India., Inbaraj BS; Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan., Hoque MM; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh., Sharma M; Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2023 Feb 14; Vol. 12 (4). Date of Electronic Publication: 2023 Feb 14. |
| DOI: |
10.3390/foods12040819 |
| Abstrakt: |
Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) ( Setaria italic ) flour to improve the contents of protein and nutrients and increase its commercial importance. FTM flour was mixed with wheat flour ( Triticum aestivum ) at a ratio of 0:100, 30:60, 40:50, and 50:40, and the samples were named as control, FTM30, FTM40, and FTM50 noodles, respectively. Mushroom ( Pleurotus ostreatus ) and rice bran ( Oryza sativa L.) flour were added at a percentage of 5% to all the composite noodles (FTM30, FTM40, and FTM50 noodles). The contents of biochemicals, minerals, and amino acids, as well as the organoleptic properties of the noodles, were examined and compared with wheat flour as a control. The results revealed that the carbohydrate (CHO) content of FTM50 noodles was significantly lower ( p < 0.05) than all the developed and five commercial noodles named A-1, A-2, A-3, A-4, and A-5. Moreover, the FTM noodles had significantly higher levels of protein, fiber, ash, calcium, and phosphorous than the control and commercial noodles. The percentage of lysine calculated protein efficiency ratio (PER), essential amino acid index (EAAI), biological value (BV), and chemical score (CS) of FTM50 noodles were also higher than that of the commercial noodles. The total bacterial count was nil for the FTM50 noodles, and the organoleptic properties were consistent with those of acceptable standards. The results could encourage the application of FTM flours for the development of variety and value-added noodles with enhanced level of nutrients. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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