Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles
Ahmed M. Saad, Mohamed T. El‐Saadony, Alaa S. Mohamed, Alshaymaa I. Ahmed, Mahmoud Sitohy
International Journal of Food Science & Technology
Abstract
Summary The aim of the work was to study the effect of adding cucumber pomace powder (CP) to soft wheat flour used in noodle manufacture. CP is a rich source of minerals and fibres, having high contents of polyphenols and flavonoids were 1.6 mg g −1 GAE and 0.65 mg g −1 QE, respectively, besides its capability to inhibit bacterial and fungal growth and to scavenge DPPH˙ (74.44%). The dough rheological properties showed increased extensibility and water absorption but decreased elasticity with adding CP. CP addition significantly increased the mineral and polyphenols content in noodles, but decreased protein and carbohydrates. Noodles enriched with CP 6% have the best organoleptic properties and overall acceptability and were associated with high levels of essential minerals, reduced cooking time by 44% over the control and better nutritional value. No deteriorative changes in dried noodles occurred during 12 months. Cooked noodles enriched with CP 6% significantly reduced the microbial load.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
cucumber pomace powder reduce cooking time
“Noodles enriched with CP 6% have the best organoleptic properties and overall acceptability and were associated with high levels of essential minerals, reduced cooking time by 44% over the control and...”
cucumber pomace powder decrease protein and carbohydrates
“CP addition significantly increased the mineral and polyphenols content in noodles, but decreased protein and carbohydrates.”
cucumber pomace powder increase mineral and polyphenols content
“CP addition significantly increased the mineral and polyphenols content in noodles, but decreased protein and carbohydrates.”