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    Effect of Adding Freeze-dried Kale Powder on Physicochemical, Functional, and Sensory Properties of Fresh Pasta
    (2024-01-01)
    Pongtongkam, Pimonporn
    ;
    Moolwong, Jutamas
    ;
    Chysirichote, Teerin
    ;
    Chuacharoen, Thanida
    Nutritionally enhanced pasta was prepared using wheat flour substituted with freeze-dried kale powder at ratios of 1%, 3%, and 5%. Pasta incorporated with 5% kale powder significantly exhibited the highest fiber and total ash content values. Replacing wheat flour with freeze-dried kale powder resulted in higher cooking time and cooking loss but, decreased water absorption due to lesser wheat flour. Similarly, higher kale powder incorporated reduced tensile strength and elasticity. Increased kale content decreased brightness, increased greenness, but no significant difference in yellowness of the pasta, and increased antioxidant and antimicrobial capacity. At 3% of kale powder, the pasta showed a good level of all attributes except for odor, which had the highest negative responses when the kale increased to 5%. Hence, the increased concentration of freeze-dried kale powder on physicochemical properties could enhance the functional potential of the pasta required for maintaining healthy health.
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    Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni
    (2022-09-01)
    Thuy, Nguyen Minh
    ;
    Van Tai, Ngo
    Resistant starch is a type of carbohydrate that is slowly digested in the small intestine and fermented in the large intestine. Studies have been conducted to investigate the effects of different cooking methods (boiling, steaming, microwave, stir-frying, and deep frying), cooling and freezing on the quality of macaroni prepared with wheat flour and other resistant combinations starch sources. In this study, the in vitro digestibility of macaroni was determined and the glycemic index was estimated. Research results showed that cooking methods (boiling, steaming, microwave, stir-frying, and deep frying) reduced the resistant starch content of macaroni from 3.37 to 66.66%; however, cooling and freezing significantly increased the resistant starch content of macaroni from 6.88 to 24.19% and 9.85 to 37.28%, respectively. Macaroni prepared with the addition of flour/starch containing high levels of resistant starch exhibited a significantly lower estimated glycemic index (44.53–47.10) than the control sample using100% wheat flour (49.31).