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Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract

The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new pro...

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Main Authors: Kazemi, Milad, Karim, Roselina, Mirhosseini, Hamed, Abdul Hamid, Azizah, Tamnak, Sahar
Format: Article
Published: Springer 2016
Online Access:http://psasir.upm.edu.my/id/eprint/62866/
https://link.springer.com/article/10.1007/s11947-016-1825-8
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spelling my.upm.eprints.628662022-11-23T01:27:37Z http://psasir.upm.edu.my/id/eprint/62866/ Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract Kazemi, Milad Karim, Roselina Mirhosseini, Hamed Abdul Hamid, Azizah Tamnak, Sahar The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new product. The total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity varied from 4.07 to 8.61 mg GAE/g and from 23.20 to 95.16%, respectively. The white salted noodle fortified with 1.50% PPE had the highest antioxidant activity among all prepared noodles. The fortified noodles showed significant (p ≤ 0.05) differences in terms of color and textural properties as compared to the control noodle. The fortified white salted noodles had a light brown color with a soft texture, whereas the fortified yellow alkaline noodles were substantially darker and harder than the white salted noodles. The fortified white noodles had a shorter optimum cooking time than the yellow noodles. The addition of PPE to the formulation of both noodles led to a reduction of pH. The current study revealed that the fortified noodles had more homogeneous and compact microstructure than the control noodle. There was no significant difference (p > 0.05) between the overall acceptability of both fortified noodles. Springer 2016-11 Article PeerReviewed Kazemi, Milad and Karim, Roselina and Mirhosseini, Hamed and Abdul Hamid, Azizah and Tamnak, Sahar (2016) Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract. Food and Bioprocess Technology, 10 (2). 379 - 393. ISSN 1935-5130; ESSN: 1935-5149 https://link.springer.com/article/10.1007/s11947-016-1825-8 10.1007/s11947-016-1825-8
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new product. The total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity varied from 4.07 to 8.61 mg GAE/g and from 23.20 to 95.16%, respectively. The white salted noodle fortified with 1.50% PPE had the highest antioxidant activity among all prepared noodles. The fortified noodles showed significant (p ≤ 0.05) differences in terms of color and textural properties as compared to the control noodle. The fortified white salted noodles had a light brown color with a soft texture, whereas the fortified yellow alkaline noodles were substantially darker and harder than the white salted noodles. The fortified white noodles had a shorter optimum cooking time than the yellow noodles. The addition of PPE to the formulation of both noodles led to a reduction of pH. The current study revealed that the fortified noodles had more homogeneous and compact microstructure than the control noodle. There was no significant difference (p > 0.05) between the overall acceptability of both fortified noodles.
format Article
author Kazemi, Milad
Karim, Roselina
Mirhosseini, Hamed
Abdul Hamid, Azizah
Tamnak, Sahar
spellingShingle Kazemi, Milad
Karim, Roselina
Mirhosseini, Hamed
Abdul Hamid, Azizah
Tamnak, Sahar
Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
author_facet Kazemi, Milad
Karim, Roselina
Mirhosseini, Hamed
Abdul Hamid, Azizah
Tamnak, Sahar
author_sort Kazemi, Milad
title Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
title_short Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
title_full Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
title_fullStr Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
title_full_unstemmed Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
title_sort processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (punica granatum l. var. malas) peel extract
publisher Springer
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/62866/
https://link.springer.com/article/10.1007/s11947-016-1825-8
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score 13.211869

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