Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour

Dilek Dulger Altiner

doi:10.1590/fst.21020

Abstract

In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle samples, L* and b* decreased whereas a* value increased as the CF substitution ratio increased. Regarding the CF substitution, which was found to be a natural antioxidant source rich in phenolic compounds added to the noodle formulation, the antioxidant capacity, total phenol content, and their bioaccessibility values increased. Bioaccessibility of total phenolic content (%) values (22.43-30.07%) of CF-added noodle samples were significantly higher than those of the control samples (p < 0.05). According to the bioaccessibility results of antioxidant capacities, FRAP (50.17%) showed the highest value in the 40% CF noodle sample. As a result, the use of 10% and 20% carob flour in the noodle formulation were determined as the optimum values in terms of sensory properties. In developing new food formulations with high functional properties, it has been recommended to use carob flour as a functional food ingredient.

Highlights

In recent years, the importance of functional products in nutrition has increased and scientific studies have intensified in this direction as consumers have focused on nutrition and health issues (Mark et al, 2019; Kebouchi et al, 2020)
Cereals and cereal products are among the foods that are widely consumed both in Turkey and in the world
It has been reported that unshelled barley flour (Hatcher et al, 2005), rice flour (Zhu et al, 2019; Geng et al, 2019), coconut flour (Gunathilake & Abeyrathne, 2008), starches from beans, kidney beans and chickpeas (Sung & Stone, 2004), potato and rice starch (Sandhu et al, 2010), peas (Wee et al, 2019), oat flour (Zhang et al, 2018), buckwheat flour (Sun et al, 2018), lupine flour (Jayasena et al, 2010) is used and legume were used in noodle products enriched with bioactive compounds, cereal-like products and cereal flours were used in the production of gluten-free noodles (Bilgiçli, 2013), and legume flours were used in the production of enriched corn noodles for celiac patients as substitute functional components

Summary

Introduction

The importance of functional products in nutrition has increased and scientific studies have intensified in this direction as consumers have focused on nutrition and health issues (Mark et al, 2019; Kebouchi et al, 2020). Noodle is described as the most consumed pasta-like product with different varieties, which can be produced using flour, water/milk, salt and/or eggs, whey, or other additives (Khouryieh et al, 2006; Lee et al, 2002; Demir, 2008). The importance of noodles is increasing day by day It is a popular product in countries other than those in Asia and it is consumed in countries such as Japan, China, Korea, and the United States (Fu, 2008; Raungrusmee et al, 2020). Noodle is a food product that has a simple preparation process for noodles, low cost, appropriate sensory properties, and long shelf life and, it is suitable for enrichment studies (Eyidemir, 2006; Ge et al, 2001). It has been reported that unshelled barley flour (Hatcher et al, 2005), rice flour (Zhu et al, 2019; Geng et al, 2019), coconut flour (Gunathilake & Abeyrathne, 2008), starches from beans, kidney beans and chickpeas (Sung & Stone, 2004), potato and rice starch (Sandhu et al, 2010), peas (Wee et al, 2019), oat flour (Zhang et al, 2018), buckwheat flour (Sun et al, 2018), lupine flour (Jayasena et al, 2010) is used and legume (soy and chickpeas) were used in noodle products enriched with bioactive compounds, cereal-like products (quinoa and amaranth) and cereal (rice and corn) flours were used in the production of gluten-free noodles (Bilgiçli, 2013), and legume flours were used in the production of enriched corn noodles for celiac patients as substitute functional components

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Conclusion