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Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli
(2024-12-01)
Giau, Tran Ngoc
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Hao, Hong Van
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Tai, Ngo Van
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Minh, Vo Quang
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Thuy, Nguyen Minh
This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.
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INSTANT GERMINATED VD20 RICE CULTIVATED IN VIETNAM: EFFECT OF COOKING CONDITIONS
(2024-01-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
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Thao, Vo Thi Thu
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Hoang, Pham Thi Minh
Instant rice is ideal for convenient use as a low-moisture, lightweight ration and emergency food in our fast-paced lifestyle. It has a longer shelf life and can be quickly rehydrated. This study examined the impact of various cooking circumstances, such as the ratio of rice to water and the kind and concentration of food additives, on the physical and sensory characteristics of quick germinated VD20 rice. Using the correct ratio of rice to water could decrease the percentage of broken cooked grains, increase porosity and volume expansion, and improve customer satisfaction. The study revealed that germinated VD20 rice cooked with a water-to-rice ratio of 1:2 had superior sensory qualities, as well as an appealing appearance when compared to both cooked and quick rice. Furthermore, the notable impact of food additives, specifically sodium bicarbonate and sodium chloride, on the characteristics of instant rice was noticed. Sodium bicarbonate adversely affects the organoleptic characteristics and causes structural damage and dark yellowing in instant rice. In a theoretical sense, the addition of 0.5% NaCl as a supplement can improve the physical characteristics of rice, resulting in instant rice with a well-formed structure and a higher rate of acceptance compared to the control sample which does not contain any food additives. This study is the first to explore the manufacturing of instant rice from germinated products. It aims to provide fundamental knowledge for future research on utilizing the high nutritional value of these sources and optimizing the production process.
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Application of butterfly pea flower extract in processing some Vietnamese traditional foods
(2022-09-01)
Thuy, Nguyen Minh
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Ben, Tran Chi
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Ngoc, Pham Thi Be
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Tai, Ngo Van
Butterfly pea flower (BPF) extract was applied to the processing of traditional Vietnamese food products to bring attractiveness and safety. Different cooking techniques as steaming, boiling, frying, baking, and sterilization were used and controlled. All products were analyzed for total anthocyanin content remaining after processing conditions. The selected percentage of extract and treatment time (minutes) in different processing methods were obtained: Bloating fern-shaped cake/thin cakes (bánh bèo) (10% extract – steaming time 7 min); Rice ball sweet soup – chè ỉ) (15% extract – boiling time 6 min), fried Meat stuffed rice ball – viên thịt) (10% extract (v/w) – frying time 4 min), and bread (15% extract – baking temperature 160°C). Half-life values of anthocyanin degradation at different temperatures (through cooking methods) were observed. A case study was performed with BPF drink, this product had high quality when adding 5% BPF extract (v/v), sterilized at 125°C for 3 min with extended storage time (more than 4 months). The degradation of anthocyanin during storage was modeled according to the first-order kinetics. The half-life values were calculated as 38 and 46 weeks, respectively, at ambient (28 ± 2°C) and low temperature (6 ± 2°C) storage.
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FORMULATION AND QUALITY EVALUATION OF NOODLES WITH STARCHY FLOURS CONTAINING HIGH LEVELS OF RESISTANT STARCH
(2022-04-01)
Too, Beverly Cheruto
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Tai, Ngo Van
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Thuy, Nguyen Minh
Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion. In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.

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