Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review

2020 ◽  
Vol 11 (3) ◽  
pp. 229-234
Author(s):  
Warsono El Kiyat ◽  
Alvin Christopher ◽  
Angelina Rianti ◽  
Rizfi F. Pari
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Wheat Flour ◽  
Main Ingredient ◽  
Cassava Flour ◽  
Lower Protein ◽  
Life Improvement ◽  
Cross Links ◽  
Quality And Shelf Life ◽  
Lower Protein Content

Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.

Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

1999 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
A. Devesa ◽  
P. Andreu ◽  
C. Escrivá ◽  
C. Collar
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Low Grade ◽  
High Quality ◽  
White Wheat ◽  
Beneficial Effects ◽  
Commercial Enzymes ◽  
Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

scholarly journals Mental performance in 8-year-old children fed reduced protein content formula during the 1st year of life: safety analysis of a randomised clinical trial

2016 ◽  
Vol 122 (s1) ◽  
pp. S22-S30 ◽  
Author(s):  
J. Escribano ◽  
V. Luque ◽  
J. Canals-Sans ◽  
N. Ferré ◽  
B. Koletzko ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Brain Development ◽  
Protein Content ◽  
Parental Education ◽  
Motor Coordination ◽  
Randomised Clinical Trial ◽  
Mental Performance ◽  
Visual Spatial ◽  
Lower Protein ◽  
Lower Protein Content

AbstractIn humans, maximum brain development occurs between the third trimester of gestation and 2 years of life. Nutrition during these critical windows of rapid brain development might be essential for later cognitive functioning and behaviour. In the last few years, trends on protein recommendations during infancy and childhood have tended to be lower than that in the past. It remains to be demonstrated that lower protein intakes among healthy infants, a part of being able to reduce obesity risk, is safe in terms of mental performance achievement. Secondary analyses of the EU CHOP, a clinical trial in which infants from five European countries were randomised to be fed a higher or a lower protein content formula during the 1st year of life. Children were assessed at the age of 8 years with a neuropsychological battery of tests that included assessments of memory (visual and verbal), attention (visual, selective, focused and sustained), visual-perceptual integration, processing speed, visual-motor coordination, verbal fluency and comprehension, impulsivity/inhibition, flexibility/shifting, working memory, reasoning, visual-spatial skills and decision making. Internalising, externalising and total behaviour problems were assessed using the Child Behaviour Checklist 4–18. Adjusted analyses considering factors that could influence neurodevelopment, such as parental education level, maternal smoking, child’s gestational age at birth and head circumference, showed no differences between feeding groups in any of the assessed neuropsychological domains and behaviour. In summary, herewith we report on the safety of lower protein content in infant formulae (closer to the content of human milk) according to long-term mental performance.

scholarly journals Development and Analysis of Sorghum Crackers

2019 ◽  
pp. 26-31
Author(s):  
P. Ashwitha Reddy ◽  
G. Pranusha ◽  
G. Laxmikanth Rao ◽  
A. Naveen Reddy
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Wheat Flour ◽  
Age Groups ◽  
Laboratory Evaluation ◽  
Bakery Products ◽  
Carbon Dioxide Gas ◽  
Sorghum Flour ◽  
Leaf Powder ◽  
Nutritional Aspect

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day’s millets are gaining popularity. In the development of sorghum crackers product, the main ingredients used are sorghum, refined wheat flour and basil leaf powder. Refined wheat flour is added in proportions to obtain soft, crispy, light fermented crackers as they cannot be made with whole sorghum flour because it is gluten free and posses less binding nature resulting in harder and heavier product. In general, the higher the gluten content in the wheat the higher the protein content of the flour. The higher the protein content of flour, the better is its ability to trap carbon dioxide gas giving lighter weight to biscuit. In the present study related to product development, sorghum crackers are developed by using sorghum flour and basil leaf powder in different variations. To acquire the beneficial properties of basil, the leaves are vacuum dried, powdered and incorporated in the product. On the whole, the nutritional aspect is increased by developing crackers with sorghum flour and basil leaves powder. Different variations are developed based on refined wheat flour and sorghum flour are 50(S):50(RWF), 60(S):40(RWF), 70(S):30(RWF) and basil powder is taken in same amount for all the variations. By laboratory evaluation of (chemical and sensory) 70(S):30(RWF) variant has got the highest acceptance.

Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement

LWT ◽  
2021 ◽  
pp. 111139
Author(s):  
Amal Feki ◽  
Imen Sellem ◽  
Asma Hamzaoui ◽  
Wiem Ben Amar ◽  
Lotfi Mellouli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Improvement ◽  
Quality And Shelf Life

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

scholarly journals Biuret and Bradford Methods Suitability for Protein Quantification in Rapeseed Meal

2018 ◽  
Vol 67 (1) ◽  
pp. 87-92
Author(s):  
Hristo Kalaydzhiev ◽  
Petya Ivanova ◽  
Galina Uzunova ◽  
Ivan Manolov ◽  
Vesela Chalova
Keyword(s):  
Protein Content ◽  
Rapeseed Meal ◽  
Protein Quantification ◽  
Feed Additive ◽  
Lower Protein ◽  
Kjeldahl Method ◽  
Biuret Method ◽  
Bradford Method ◽  
Protein Rich ◽  
Lower Protein Content

Summary Being attractive for insects, non-genetically modified rapeseed is valuable for maintaining environmental biodiversity. Primarily, the rapeseed is an important industrial crop which is used for production of vegetable oil. Oil extraction from rapeseeds results in the generation of substantial amounts of rapeseed meal which is used either as a protein rich feed additive or as a source for preparation of protein containing ingredients for food industry. Both applications require frequent evaluation of protein content. Although Kjeldahl method is considered standard, it is not appropriate for routine evaluation of protein content in protein extracts. The aim of the study was to evaluate suitability of biuret and Bradford methods for protein quantification in rapeseed meal extracts. After consecutive triple extraction of proteins with water, 5% NaCl, 70% ethyl alcohol and 0.1 N NaOH, protein evaluation of each albumin, globulin, prolamin and glutelin extraction aliquot demonstrated overall lower protein content by Bradford method compared to biuret method. The most pronounced differences in protein content were observed with prolamin fraction where three fold higher protein concentrations in each extraction aliquot was observed when biuret method was applied for the evaluation. Comparative quantification of the total protein of each of the four fractions followed a similar trend of lower protein content evaluation by Bradford method. Overall results indicated biuret method as more suitable for protein quantification in rapeseed meal extracts which was confirmed by comparison with data obtained by Kjeldahl method.

Latex Gloves with a Lower Protein Content Reduce Bronchial Reactions in Subjects with Occupational Asthma Caused by Latex

1995 ◽  
Vol 151 (3_pt_1) ◽  
pp. 887-891 ◽  
Author(s):  
Olivier Vandenplas ◽  
Jean-Pierre Delwiche ◽  
Suzanne Depelchin ◽  
Yves Sibille ◽  
Raymond Vande Weyer ◽  
...  
Keyword(s):  
Protein Content ◽  
Occupational Asthma ◽  
Latex Gloves ◽  
Lower Protein ◽  
Lower Protein Content
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