Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Han, Lihong; Lu, Zhan-Hui; Zhang, Jiajia; Chakravarty, Bipasha; Jin, Lanyi; Cao, Xiaohong
• Is Part Of: International journal of food properties. Volume 24:Issue 1(2021)
• Page Start: 174
• Page End: 191
• Publication Date: 2021-01-01
• Subjects: Asian noodle -- chickpea -- protein -- transglutaminase -- cross-linking -- quality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2021.1873360
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss, and poor sensory quality. However, TGase treatment at 0.4–0.8% dosage could effectively recover the dough structure by crosslinking, including CF proteins as evidenced by Mixolab, SDS-PAGE, and dynamic viscoelasticity. The latter also distinguished the distinct dough structure treated by TGase from the wheat gluten-network. SEM revealed the improved network matrix and well-embedded starch granules in raw and cooked noodles. The cooked noodles substituted with 10% CF with 0.4% TGase treatment had the lowest cooking loss and comparable sensory qualities to WF control ( p < .05).