Abstract
The instant noodles were prepared with incorporation of two Egyptian quinoa seeds accessions to assess the impact of adding quinoa on cooking quality, texture properties, and organoleptic characteristics of instant noodles. Two groups of instant noodles were formulated with substituting wheat flour (72% extract) by quinoa seeds flour from red-colored SHAMS 17-2 and non-colored SHAMS 16 accessions at 10, 20, 30, 40, and 50% (w/w). The physicochemical and functional properties were determined as well as FTIR analysis was carried out. The results showed that incorporation of 10–30% quinoa seeds flour (w/w) in wheat-flour increased total polyphenol content, antioxidant activity, textural parameters, and cooking qualities without influencing the overall acceptability and instrumental color of noodles. The addition of quinoa flour donated to rapid rehydration, advanced cooking loss, water absorption, and amplified porosity. Besides, noodles with 50% of SHAMS 17-2 or SHAMS 16 shifted the FTIR spectrum of each amid in a noodle model, confirming that the phyto-complexes of quinoa seeds interacted with glutenins and/or gliadins amides of wheat flour, thus altering noodles properties. In conclusion, this work provided evidence that the red-colored quinoa seeds might be expended as a partial-ingredient for wheat-flour during instant noodles manufacturing.
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The authors confirm that the data supporting the findings of this study are available within the article.
Abbreviations
- AOA:
-
Antioxidant activity
- CL:
-
Cooking loss
- DG:
-
Degree of gelatinization
- DPPH:
-
1-Diphenyl-2-picrylhydrazyl
- dw:
-
Dried weight
- FTIR:
-
Fourier-transform infrared spectroscopy
- LSD:
-
Lowest significant difference
- TC:
-
Total carotenoids
- TF:
-
Total flavonoids
- TFC:
-
Total flavonoids content
- TFL:
-
Total flavonols
- WA:
-
Water absorption
- WQNs:
-
Wheat-quinoa-noodles
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Funding
The authors thankfully recognize the financial support from STDF grant project (Valorization of quinoa (Chenopodium quinoa) and its residues after food processing as promising sources of bioactive substances in Egypt) between Faculty of Agriculture, Benha University, Egypt and Institute of Organic Chemistry with Center of Phytochemistry, Bulgarian Academy of Sciences, Bulgaria.
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Conceptualization, P.D. and H.B.; methodology and investigation, H.B. and I.K.; validation, H.B., and A.S.; writing—original draft preparation, H.B., and I.K; data curation, H.B. and P.D.; visualization, H.B.; writing—review and editing, H.B. and P.D All authors have read and agreed to the published version of the manuscript.
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Barakat, H., Shams, A., Denev, P. et al. Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics. J Food Sci Technol 59, 1912–1921 (2022). https://doi.org/10.1007/s13197-021-05205-2
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DOI: https://doi.org/10.1007/s13197-021-05205-2