- Tytuł:
- Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles
- Autorzy:
-
Bahgaat, Wafaa K.
Ibrahim, Gamil E.
Hussein, Ahmed M. S. - Powiązania:
- https://bibliotekanauki.pl/articles/2057991.pdf
- Data publikacji:
- 2022
- Wydawca:
- Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
- Tematy:
-
oggtt noodles
physicochemical properties
antioxidant
volatile compounds
makaron oggtt
właściwości fizykochemiczne
przeciwutleniacz
związki lotne - Opis:
- The present investigation aimed to evaluate the effect of noodles supplementation with oggtt at (5,10,15 and 20%) on physicochemical properties, antioxidant activity as well as volatile compounds. The cooked noodles evaluation based on cooking quality like volume and cooking loss as well as colour changes. An increase in protein, fat and ash was observed with the increase of oggtt supplementation level in noodles. The whole wheat flour had the highest value of total phenolic (462.3 μg GAE g−1) compared to oggtt and all fortified noodles without cooking and after cooking. The fortification levels of 5 and 10% did not affect significantly on colour and overall acceptability of noodles. The panelists scores recommended the usage levels of 5 and 10% of oggtt noodles which did not changed significantly in comparison with control sample. The evaluation of oggtt incorporation in noodles volatile compounds performer using HS-GC/MS analysis. Thirty volatile compounds in cooked noodles after fortification with oggtt had identified. The main volatile compound herein was 2-pentyl furan, which represent 44.12, 20.14 and 18.75% in cooked control and fortified noodles with oggtt at 5 and 10% respectively.
- Źródło:
-
Biotechnology and Food Science; 2022, 84, 1; 3--18
2084-0136
2299-6818 - Pojawia się w:
- Biotechnology and Food Science
- Dostawca treści:
- Biblioteka Nauki
Artykuł