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Author: search.filters.author.Minh, Vo QuangSubject: search.filters.subject.cooking quality

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    GAC ARIL AND GUM XANTHAN SUPPLEMENTATION IN WHEAT MACARONI PASTA PRODUCTION
    (2023-01-01)
    Thuy, Nguyen Minh
    ;
    Phung, Nguyen Thi Tieu
    ;
    Giau, Tran Ngoc
    ;
    Tien, Vo Quoc
    ;
    Tai, Ngo Van
    Background. Macaroni is a common side dish or main dish that is served with sauces. Traditional macaroni is typically made using flour, water and eggs and is typically yellow in color. It has a high amount of starch and is deficient in fiber, minerals, vitamins and bioactive components. Material and methods. The effects of Gac aril (3, 5, 7 and 9%) and xanthan gum (1, 1.5 and 2%) on the quality characteristics of macaroni were investigated. Macaroni was evaluated for cooking quality (cooking loss, volume increase, rehydration ratio), colour, chemical (β-carotene and lycopene) and structure/microstructure to assess the impact of experimental factors. Results. The proximate composition of Gac aril was analysed and showed that Gac aril added to macaroni recipes is a food ingredient capable of enhancing bioactive compounds (β-carotene and lycopene). Studies on the combined effects of the addition of Gac aril and xanthan gum have shown that macaroni with 7% gac and 1.5% xanthan gum used resulted in a beautifully colored macaroni product (before and after cooking), good structure, high β-carotene and lycopene content (15.26 μg/g and 61.26 μg/g, respectively). The cooking quality of the macaroni was thoroughly analyzed. The rehydration rate and volume both increased with the addition of Gac aril and the xanthan gum content increased. However, the cooking loss was shown to be slightly different. The cooking loss increased as the content of Gac aril supplement was increased, while the added xanthan gum reduced the cooking loss. Conclusion. The effects of macaroni enrichment with gac and the use of xanthan gum on product quality were noted. The physicochemical components, bioactive compounds, firmness, microstructure and cooking quality of the analyzed products emphasized the role of the ingredients used in the results obtained. The microstructure of the product has also been improved and ensures the desired product quality attributes. Further studies are needed in order to be applied at an industrial scale and with high consumer acceptance of this new product.
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    QUALITY IMPROVEMENT OF NOODLES FORTIFIED WITH MORINGA LEAF POWDER, KONJAC GLUCOMANNAN, AND ACETYLATED STARCH
    (2023-01-01)
    Thuy, Nguyen Minh
    ;
    Giau, Tran Ngoc
    ;
    Tien, Vo Quoc
    ;
    Hao, Hong Van
    ;
    Minh, Vo Quang
    Background. Egg noodles are a commonly consumed food in Asia and are increasingly eaten around the world. Consumers now have more new requirements concerning the quality and healthiness of products. Therefore, the objective of this study is to determine the effects of Moringa leaf powder (MLP), konjac glucomannan (KG), and acetylated starch (AS) on the quality of noodles. Materials and methods. The Box–Behnken design via the response surface methodology was used, and cooking quality, weight increase, and cooking loss were the main responses. Quadratic polynomial equations were established to determine the influence of 3 independent variables (MLP, KG, and AS) on the cooking quality of the studied noodles. Results. A significance test and analysis of variance results demonstrated that the MLP, KG, and AS contributed significantly to the increase in rehydration rate and reduction of cooking loss. The joint interaction effects of dependent variables were also significant for cooking quality. Increasing the percentage of MLP and AS resulted in an increase in weight increase and cooking loss, while increasing the percentage of KG resulted in an increase in the rehydration rate and a significant reduction in cooking loss. Based on the fitted model for two responses, simultaneous optimization was also carried out. The optimal values were MLP, KG, and MS at 5%, 4.89%, and 3%, respectively, which gave an estimated maximum value for weight increase (83.61%) and a minimum value for cooking loss (3.05%). A scanning electron micrograph of noodles containing these concentrations showed that the continuity of the gluten network was enhanced. Conclusion. In this study, the parameters of the input variables were optimized to increase the weight of noodles after cooking and reduce the cooking loss, using the response surface methodology. The accuracy of the model has been verified by actual experimental data. The results obtained may provide new insight into the addition of high bioactive compounds available in plants to the formulation of common food products and the development of new food products for the manufacturing industry.