Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-12-20 DOI:10.47836/ifrj.30.6.19
Nguyen Phuc Le, T. Tran, N. Ton, V. Le
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Abstract

Pennywort juice is a herbal drink extracted from pennywort leaves and stems. Pennywort residue is a by-product of pennywort juice production. In the present work, this by-product was proved to be a good dietary fibre ingredient in the making of high fibre pasta. Nevertheless, the addition of 10% pennywort residue reduced cooking properties, textural profiles, and overall acceptability of the pasta samples. The effects of transglutaminase treatment of pasta dough on the product quality were then investigated. Increase in transglutaminase dosage from 0.00 to 0.75 U/g protein of the flour blend decreased the cooking loss of pasta by 19% while improving its tensile strength and elongation rate by 15 and 49%, respectively. Further increase in enzyme dosage from 0.75 to 1.00 U/g protein, on the other hand, decreased the tensile strength and elongation rate. When the enzyme treatment lasted for 30 min, the cooking loss was reduced by 10%, while the tensile strength and elongation rate of high fibre pasta were both enhanced by 10%. However, increase in treatment time from 30 to 40 min did not cause any significant differences in textural and cooking properties of the fibre-rich pasta. The appropriate transglutaminase dosage and biocatalytic time were 0.75 U/g protein and 30 min, respectively, under which the overall acceptability of the sample incorporated with 10% pennywort residue powder was similar to that of the semolina pasta.
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转谷氨酰胺酶处理对加入五倍子残渣的高纤维面食的烹饪质量、纹理特性和总体可接受性的影响
篙草汁是一种从篙草叶和茎中提取的草本饮料。篙草渣是生产篙草汁的副产品。在本研究中,这种副产品被证明是制作高纤维面食的良好膳食纤维配料。然而,添加 10%的五倍子残渣会降低面食样品的烹饪特性、质地特征和整体可接受性。随后研究了转谷氨酰胺酶处理面团对产品质量的影响。将转谷氨酰胺酶的用量从混合面粉蛋白质的 0.00 U/g 提高到 0.75 U/g 后,面食的蒸煮损失降低了 19%,同时拉伸强度和伸长率分别提高了 15% 和 49%。另一方面,酶用量从 0.75 U/g 蛋白质进一步增加到 1.00 U/g 蛋白质时,拉伸强度和伸长率都有所下降。当酶处理持续 30 分钟时,蒸煮损失减少了 10%,而高纤维意大利面的拉伸强度和伸长率均提高了 10%。然而,将处理时间从 30 分钟延长到 40 分钟,富含纤维的意大利面的质地和烹饪特性并没有显著差异。适宜的转谷氨酰胺酶用量和生物催化时间分别为 0.75 U/g 蛋白质和 30 分钟,在此条件下,添加了 10%仙草渣粉的样品的总体可接受性与精米面相似。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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