Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles

• Autorzy: Bahgaat Wafaa K. , Ibrahim Gamil E. , Hussein Ahmed M. S.

Identyfikatory

DOI

10.34658/bfs.2022.84.1.3-18

• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

oggtt noodles; physicochemical properties; antioxidant; volatile compounds

PL

makaron oggtt; właściwości fizykochemiczne; przeciwutleniacz; związki lotne

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2022
• Tom: Vol. 84, nr 1
• Strony: 3--18
• Opis fizyczny: Bibliogr. 70 poz.

Twórcy

autor

Bahgaat Wafaa K.

• Department of Dairy Science, National Research Centre, Dokki, Egypt

autor

Ibrahim Gamil E.

• Chemistry of Flavour & Aroma Department, National Research Center, 12622, Dokki, Egypt

autor

Hussein Ahmed M. S.

• Food Technology Department, National Research Center, Dokki, Egypt

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).