Quality of White Salted Noodles Prepared from Partial Substitution of Wheat Flour by Jackfruit Seed...

Quality of White Salted Noodles

Prepared from Partial Substitution of

Wheat Flour by Jackfruit Seed Flour

Advisor: Prof. Athapol Noomhorm

FEBT_SERD_AIT May 2010

Khemawan Sukondhasingh ID 107714

Contents Introduction

Materials & Methods Results & Discussion

Recommendations

Objectives

Conclusions

INTRODUCTION

Wheat noodles

Xanthan gum

Partial substitution of wheat flour Jackfruit seed flour

INTRODUCTIONWheat noodles

high consumption: about 30 to 40% of wheat flour consumption in SE Asia

main ingredients: 1. wheat flour 2. water 3. salt

three main types: 1. white salted noodles (WSN)2. yellow alkaline noodles3. instant noodles

http://en.wikipedia.org/wiki/File:Instantnoodles.jpg

INTRODUCTION

Wheat noodles

Xanthan gum


INTRODUCTIONPartial substitution of wheat flour wheat flours are imported: use of alternative flour or starch sources

many previous researchers have been investigated the partial replacements of wheat flour by other flour and starch sources for wheat noodle preparation:type of wheat

noodles%

replacementsubstitute

flour/starch reference

white salted noodles

20% - potato starch- sweet potato starch

Chen et al. (2003)

Chinese wheat noodles

30% - sweet cassava starch

Charles et al. (2007)

Asian wheat noodles

10, 20, 30% - coconut flour Gunathilake & Abeurathne (2007)

INTRODUCTION

Wheat noodles

Xanthan gum


INTRODUCTIONJackfruit seed flour

*Department of Agriculture Extension

jackfruit seed: by product (waste) of processed jackfruit’s pulps for

exported products 10-15% of total fruit weight (*Thailand: 78,132 tons/yr. in 1997)

high carbohydrate, protein, and dietary fiber contents short shelf-life for fresh seeds

= waste

INTRODUCTIONJackfruit seed flour

has low pasting viscosities and lacks of gluten protein

previous researchers have been used jackfruit seed starch/flour as a partial substitute of wheat flour in foods:

type of food % replacement reference

cookie 5, 10, 15% Ponkeaw & Houyhouan (2003)

white bread 5% Tulyathan et al. (2002)

whole wheat bread 10% Aziz (2005)

cake 16% Amin (2009)

INTRODUCTION

Wheat noodles

Xanthan gum


INTRODUCTIONXanthan gum

viscous microbial polysaccharide

acts as gluten substitute: in baked product (Gallagher et al., 2004;

Scholten and Mensing, 2010) in pasta and noodles (Yalcin and Basman, 2008; Lui, 2009)

could improve the masticated sensory and increase the toughness of noodles

biocompatible

biodegradable



Recommendations

Objectives

Conclusions

OBJECTIVES

OBJECTIVESMain objectives

To use the discarded material of jackfruit seeds as a flour ingredient substitute (value-added product) for wheat noodle making through flour preparation

OBJECTIVESMain objectives

To use the discarded material of jackfruit seeds as a flour ingredient substitute (value-added product) for wheat noodle making through flour preparation

To improve noodle qualities by addition of xanthan gum

XAN



Recommendations

Objectives

Conclusions

MATERIALS &

METHODS

MATERIALS & METHODSMaterials

Wheat flour

Jackfruit seeds

Salt

Xanthan gum

Materials

Wheat flour: “KITE” all-purpose wheat flour (United Flour Mill Public Co., Ltd., Samutprakarn, Thailand)

Jackfruit seeds

Salt

Xanthan gum

MATERIALS & METHODS

Materials


Jackfruit seeds: variety of “Thong Pra-Sirt”

Salt

Xanthan gum

MATERIALS & METHODS

Materials



Salt: “Prung Thip” iodized refined table salt

Xanthan gum

MATERIALS & METHODS

Materials



Salt: “Prung Thip” iodized refined table salt

Xanthan gum: food grade (Ingredient Center Co., Ltd., Bangkok, Thailand)

MATERIALS & METHODS

Pre-laboratory

Determination of the maximum percentage of substitution of wheat flour by jackfruit seed flour for white salted noodle making 15% substitution

MATERIALS & METHODS

Preparation of jackfruit seed flour

Jackfruit seeds

Assessment of flour properties

Proximate analysis

Jackfruit seed flour Amylose content

Jackfruit seed flour Particle size distribution

Jackfruit seed flour Color

Jackfruit seed flour Swelling power

Jackfruit seed flour Solubility

Jackfruit seed flour Water absorption capacity

Pasting properties

Assessment of composite flour properties

Swelling power

Jackfruit seed flour Solubility

Jackfruit seed flour Water absorption capacity

Jackfruit seed flour Pasting properties

Making of white salted noodles

Control I (100% WF)

Jackfruit seed flour Control II (85% WF+15% JF)

Jackfruit seed flour 85% WF + 15% JF+0.1% XAN

Jackfruit seed flour

85% WF + 15% JF+0.3% XAN

85% WF + 15% JF+0.2% XAN

Assessment of noodle qualities

Pasting properties

Jackfruit seed flour Proximate analysis

Jackfruit seed flour Cooking qualities

Jackfruit seed flour Texture of cooked noodles

Jackfruit seed flour Color of cooked noodles

Jackfruit seed flour Sensory evaluation

All-purpose wheat flour (WF) Jackfruit seed flour (JF) Composite flour (85%WF+15%JF)

Fig. 1 Flow chart of overall experimental design

Methods

1. Preparation of jackfruit seed flour

1.) Jackfruit

2.) Jackfruit seeds with arils & spermoderms

3.) Jackfruit endosperms

4.) Jackfruit seed flour(10% moisture content)

MATERIALS & METHODS

Methods

1. Preparation of jackfruit seed flour

1.) Jackfruit

2.) Jackfruit seeds with arils & spermoderms

3.) Jackfruit endosperms

4.) Jackfruit seed flour(10% moisture content)

30% yield by weight of fresh seed

MATERIALS & METHODS

Methods

2. Determination of physicochemical and functional properties of flour

2.1 Flour particle size distribution2.2 Proximate analysis2.3 Amylose content2.4 Swelling power and solubility2.5 Water absorption capacity2.6 Pasting properties: RVA2.7 Color: L*, a*, b*

MATERIALS & METHODS

Methods

3. White salted noodle (WSN) making

Ingredients:

Flour: Control I = 100% of wheat flour Control II = 15% of jackfruit seed flour

Water: 40% based on flour weight

Salt: 1% based on flour weight

Xanthan gum: 0.1, 0.2, 0.3% based on flour weight

MATERIALS & METHODS

5 White Salted Noodle Treatments

Control I(100% WF)

Control II (15% JF)

15% JF +

0.1% XAN

15% JF +

0.2% XAN

15% JF +

0.3% XAN

MATERIALS & METHODS

Basic steps of WSN making

Dough

cutting

DryingFresh

noodles

Boiling

Cooked

noodles

1% NaCl

Dough

mixing

Dough

resting

Water Salt Flour

Dough

sheeting

5 raw fresh white salted noodle treatments

Control I Control II

0.1% XAN 0.2% XAN 0.3% XAN

Methods

4. Evaluation of WSN quality4.1 Proximate analysis4.2 Cooking quality of dried noodles4.3 Color of cooked noodles: L*, a*, b*4.4 Texture of cooked noodles: TPA4.5 Sensory evaluation: affective sensory method

with acceptance test by nine-point Hedonic scale

MATERIALS & METHODS



Recommendations

Objectives

Conclusions

RESULTS &

DISCUSSION

RESULTS & DISCUSSION1. Determination of physicochemical and functional

properties of flour1.1 Flour particle size distribution

4 - 5 μm

8 - 9 μm

0 5 10 15 20 25 30 35 400.0

5.0

10.0

15.0

20.0

25.0

30.0

WF JF

Particle Size (μm)

% S

ize

Dis

trib

uti

on

Figure 2 Particle size distributions of wheat flour (WF) and jackfruit seed flour (JF)

1.2 Chemical analysis

Chemical composition (% db) Wheat flour Jackfruit seed flour

Moisture 11.41b 9.93a

Crude protein 12.90b 12.51a

Crude lipid 1.19b 0.95a

Crude fiber 0.21a 2.87b

Ash 0.64a 3.63b

Available carbohydrate 73.65b 70.11a

Amylose 25.28a 23.72a

Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

Table 1 Chemical compositions of wheat flour and jackfruit seed flour

RESULTS & DISCUSSION

Fig. 3 Comparison in chemical compositions between wheat flour and jackfruit seed flour

Wheat flour


RESULTS & DISCUSSION1.2 Chemical analysis


Wheat flour



9.93%11.41%


Wheat flour



9.93%

12.51%0.95%

11.41%

12.90%

1.19%


Wheat flour



9.93%

12.51%

3.63%

0.95%

11.41%

12.90%

0.64%

1.19%

0.21%2.87%







Ash 0.64a 3.63b












Ash 0.64a 3.63b






Optimal flour amylose content range

for noodles: 21 - 25%

RESULTS & DISCUSSION1.3 Physicochemical properties


Table 2 Values of swelling power, solubility, and water absorption capacity of wheat flour and jackfruit seed flour

Physicochemical properties Wheat flour Jackfruit seed flour

Swelling power (g H2O/g flour) 7.997b 6.616a

Solubility (%) 5.091a 11.934b

Water absorption capacity (g H2O/g flour)

2.281a 4.019b

RESULTS & DISCUSSION1.4 Pasting properties


Table 3 Pasting parameters of wheat flour and jackfruit seed flour

Pasting parameters Wheat flour Jackfruit seed flour

Pasting temperature (˚C) 85.80a 88.70b

Peak time (min) 5.98b 5.20a

Peak viscosity (RVU) 176.50b 137.07a

Hot paste viscosity (RVU) 112.19b 93.50a

Breakdown (RVU) 64.30b 43.57a

Final viscosity (RVU) 221.64b 133.39a

Setback (RVU) 109.44b 39.89a

Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit seed flours

Final viscosity

Setback


Hot paste viscosity

Breakdown

Peak viscosity

RESULTS & DISCUSSION1.5 Color


Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour

Tristimulus color parameters

Wheat flour Jackfruit seed flour

L* 93.40b 91.65a

a* +0.27b -0.46a

b* +7.69a +11.43b






L* 93.40b 91.65a

a* +0.27b -0.46a

b* +7.69a +11.43b

morebrightness

lessbrightness






L* 93.40b 91.65a

a* +0.27b -0.46a

b* +7.69a +11.43b

lessyellowness

moreyellowness

RESULTS & DISCUSSION2. Determination of physicochemical properties of the

composite flour (85%WF+15%JF) for WSN making

Table 5 Values of swelling power, solubility, and water absorption capacity of wheat flour, jackfruit seed flour, and the composite flour

Physicochemical properties Wheat flour Jackfruit seed

flour

Composite flour (85% WF+15% JF)

Swelling power (g H2O/g flour)

7.996c 6.616a 7.462b

Solubility (%) 5.091a 11.934c 6.049b


2.281a 4.019c 2.535b


RESULTS & DISCUSSION3. Proximate analysis of WSN

Table 6 Chemical compositions from proximate analysis of control I and control II white salted noodle (WSN) treatments


Chemical composition (%)

WSN prepared from 100% WF

(control I)

WSN prepared from 85% WF and 15% JF

(control II)

Moisture 29.40a 28.74a




Ash 1.07a 1.36b

Available carbohydrate 59.71a 60.29a


Fig. 5 Comparison in chemical compositions of noodles between control I (100% WF) and control II (85% WF and 15% JF) treatments

Control I Control II

RESULTS & DISCUSSION4. Effect of xanthan gum on pasting properties of the

composite flour (85%WF+15%JF) for WSN preparation

Fig. 6 RVA pasting curve of the composite flour (85% WF and 15% JF)



Table 7 Effect of xanthan gum (XAN) on pasting parameters of composite flour in comparison with wheat flour

Pasting parameters

WF (control I)

15% JF (control II)

15% JF+

0.1% XAN

15% JF +

0.2% XAN

15% JF +

0.3% XAN

Pasting temp (˚C) 85.80a 86.87ab 86.42ab 87.02ab 87.32b

Peak time (min) 5.98d 5.78a 5.84abc 5.82ab 5.91bcd

PV (RVU) 176.50e 149.03a 153.39b 164.58c 172.25d

HPV (RVU) 112.19e 93.39a 95.03b 104.50c 106.97d

BD (RVU) 64.31d 55.64a 58.36b 60.08c 65.28d

FV (RVU) 221.64e 187.31a 191.06b 198.33c 200.69d

SB (RVU) 109.44d 93.92abc 96.03bc 93.83ab 95.06abc

Fig. 7 Comparison of RVA pasting curve of the flour substrates among all 5 treatments


Peak viscosity

Final viscosity

Hot paste viscosity

SetbackBreakdown

Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

Fig.8 Effect of xanthan gum (XAN) on final viscosity of the composite flour in comparison with wheat flour

Fig.9 Effect of xanthan gum (XAN) on setback of the composite flour in comparison with wheat flour


5. Effect of xanthan gum on white salted noodle quality prepared from 15 percent substitution of wheat flour by jackfruit seed flour

Textureof

cooked noodles

Color of

cooked noodles

Cooking qualitie

s

Assessment of noodle qualities

Sensory evaluatio

n


Cooking qualities

WF (control I)

15% JF (control II)

15% JF+

0.1% XAN

15% JF +

0.2% XAN

15% JF +

0.3% XAN

Cooking time (sec) 50b 40a 40a 40a 40a

Cooking weight (%) 61.22a 71.95b 70.25b 86.49c 92.06d

Cooking loss (%) 1.78a 2.10b 2.49c 3.03d 2.99d

Table 8 Effect of xanthan gum (XAN) on cooking qualities of noodles prepared from 15 percent substitution of wheat flour by jackfruit seed flour (JF) compared with those prepared from individual wheat flour (WF)


5.1 Cooking qualities



Fig.11 Comparison in cooking loss (%) of noodles among five treatments

Fig.10 Comparison in cooking weight (%) of noodles among five treatments



5.2 Color of cooked noodles

Table 9 Effect of xanthan gum (XAN) on color of cooked noodles prepared from 15 percent substitution of wheat flour by jackfruit seed flour (JF) compared with those prepared from individual wheat flour (WF)

Color parameter

WF (control I)

15% JF (control II)

15% JF+

0.1% XAN

15% JF +

0.2% XAN

15% JF +

0.3% XAN

L* 72.75d 67.97a 69.62b 71.05c 71.31c

a* 0.43e -0.36a -0.32b -0.06c 0.09d

b* 10.60a 10.55a 10.98b 12.30c 12.96d



Fig.12 Comparison of L* of cooked noodles among five treatments

light

ness



Fig.14 Comparison of b* of cooked noodles among five treatments


5.3 Texture of cooked noodles

Fig. 15 Example of a force-time curve from TPA of cooked noodles


L1 L2

A1 A2

A3

A5A4

hardness

adhesiveness = A3

cohesiveness = A2/A1

springiness = L2/L1

resilience = A5/A4Forc

e (

N)

Time (sec)


I. Hardness = 1st peak

II. Adhesiveness = A3

III. Cohesiveness = A2/A1

IV. Springiness = L2/L1

V. Chewiness = hardness x cohesiveness x springiness

VI. Resilience = A5/A4



I. Hardness

II. Adhesiveness

III. Cohesiveness

IV. Springiness

V. Chewiness

VI. Resilience



I. Hardness = firmness

II. Adhesiveness

III. Cohesiveness

IV. Springiness

V. Chewiness

VI. Resilience



Fig. 16 Comparison of hardness (N) of cooked noodles among five treatments



Fig. 16 Comparison of hardness (N) of cooked noodles among five treatments

improvefirmness



I. Hardness

II. Adhesiveness

III. Cohesiveness

IV. Springiness

V. Chewiness

VI. Resilience




Fig. 17 Comparison of cohesiveness of cooked noodles among five treatments

cohesiveness slipperiness



stickiness =

slipperiness




slipperiness slipperiness


RESULTS & DISCUSSION5.4 Sensory evaluation: affective method



Fig.18 Comparison of scores in overall acceptance using nine-point Hedonic scale among five treatments

disl

ike

like



Recommendations

Objectives

Conclusions

CONCLUSIONS

CONCLUSIONSFlour extracted from bio-waste of jackfruit seeds can be used as a partial (15%) flour ingredient substitute for white salted noodles

CONCLUSIONSNoodles prepared from the composite flour (85%WF and 15% JF) with 0.3% of additive xanthan gum showed the best result in view of instrumental assessments, in comparison with those prepared from 100% wheat flour as commercial formula (control I)

Noodles with 0.2% of xanthan gum enrichment obtained the highest acceptance from sensory evaluation as control I treatment.

0.2% XAN

85% WF

15% JF

+ + =

WSN



Recommendations

Objectives

Conclusions

RECOMMENDATIONS

RECOMMENDATIONSRecommendations for further study

1. Reduce ash content of jackfruit seed flour during flour preparation

2. Use high fiber of jackfruit seed flour in fortified foods

3. Investigate the effect of partial substitute of wheat flour by jackfruit seed flour in yellow alkaline noodle and instant noodle preparation

4. Improve the quality of white salted noodles prepared from a blend of wheat flour and jackfruit seed flour by using other gluten substitutes

5. Partial substitute wheat flour by jackfruit seed flour in other food product preparation

Thank you

Backup



Moisture 11.41b ± 0.09 9.93a ± 0.04

Crude protein 12.90b ± 0.04 12.51a ± 0.11

Crude lipid 1.19b ± 0.03 0.95a ± 0.03

Crude fiber 0.21a ± 0.01 2.87b ± 0.05

Ash 0.64a ± 0.01 3.63b ± 0.03

Available carbohydrate 73.65b ± 0.16 70.11a ± 0.19

Amylose 25.28a ± 0.68 23.72a ± 0.72



RESULTS & DISCUSSION1.3 Physicochemical properties


Table 2 Values of swelling power, solubility, and water absorption capacity of wheat flour and jackfruit seed flour

Physicochemical properties Wheat flour Jackfruit seed flour

Swelling power (g H2O/g flour) 7.997b ± 0.187 6.616a ± 0.098

Solubility (%) 5.091a ± 0.170 11.934b ± 0.307


2.281a ± 0.013 4.019b ± 0.041

RESULTS & DISCUSSION1.4 Pasting properties


Table 3 Pasting parameters of wheat flour and jackfruit seed flour

Pasting parameters Wheat flour Jackfruit seed flour

Pasting temperature (˚C) 85.80a ± 0.69 88.70b ± 0.44

Peak time (min) 5.98b ± 0.04 5.20a ± 0.07

Peak viscosity (RVU) 176.50b ± 0.14 137.07a ± 1.85

Hot paste viscosity (RVU) 112.19b ± 1.13 93.50a ± 0.80

Breakdown (RVU) 64.30b ± 0.99 43.57a ± 1.08

Final viscosity (RVU) 221.64b ± 0.79 133.39a ± 1.33

Setback (RVU) 109.44b ± 1.19 39.89a ± 0.54






L* 93.40b ± 0.12 91.65a ± 0.26

a* +0.27b ± 0.04 -0.46a ± 0.08

b* +7.69a ± 0.11 +11.43b ± 0.11

RESULTS & DISCUSSION2. Determination of physicochemical properties of the

composite flour (85%WF+15%JF) for WSN making

Table 5 Values of swelling power, solubility, and water absorption capacity of wheat flour, jackfruit seed flour, and the composite flour

Physicochemical properties Wheat flour Jackfruit seed

flour

Composite flour (85% WF+15% JF)

Swelling power (g H2O/g flour)

7.996c ± 0.186 6.616a ± 0.099 7.462b ± 0.221

Solubility (%) 5.091a ± 0.170 11.934c ± 0.307 6.049b ± 0.180


2.281a ± 0.013 4.019c ± 0.041 2.535b ± 0.049



Table 6 Chemical compositions from proximate analysis of control I and control II white salted noodle (WSN) treatments


Chemical composition (%)

WSN prepared from 100% WF

(control I)

WSN prepared from 85% WF and 15% JF

(control II)

Moisture 29.40a ± 0.14 28.74a ± 0.14

Crude protein 8.56b ± 0.09 8.25a ± 0.08

Crude lipid 1.23b ± 0.01 1.13a ± 0.02

Crude fiber 0.03a ± 0.01 0.23b ± 0.01

Ash 1.07a ± 0.02 1.36b ± 0.04

Available carbohydrate 59.71a ± 0.17 60.29a ± 0.16



Table 7 Effect of xanthan gum (XAN) on pasting parameters of composite flour in comparison with wheat flour

Pasting parameters

WF (control I)

15% JF (control II)

15% JF+

0.1% XAN

15% JF +

0.2% XAN

15% JF +

0.3% XAN

Pasting temp (˚C)

85.80a ± 0.69 86.87ab ± 0.35 86.42ab ± 0.75 87.02ab ± 0.94 87.32b ± 0.73

Peak time (min)

5.98d ± 0.04 5.78a ± 0.04 5.84abc ± 0.08 5.82ab ± 0.04 5.91bcd ± 0.04

PV (RVU) 176.50e ± 0.14 149.03a ± 0.51 153.39b ± 0.39 164.58c ± 0.88 172.25d ± 0.85

HPV (RVU) 112.19e ± 1.13 93.39a ± 0.27 95.03b ± 0.34 104.50c ± 1.28 106.97d ± 0.54

BD (RVU) 64.31d ± 0.99 55.64a ± 0.49 58.36b ± 0.48 60.08c ± 0.42 65.28d ± 1.14

FV (RVU) 221.64e ± 0.79 187.31a ± 1.30 191.06b ± 0.43 198.33c ± 0.75 200.69d ± 0.69

SB (RVU) 109.44d ± 1.19 93.92abc ± 1.34 96.03bc ± 0.27 93.83ab ± 1.88 95.06abc ± 0.67

Cooking qualities

WF (control I)

15% JF (control II)

15% JF+

0.1% XAN

15% JF +

0.2% XAN

15% JF +

0.3% XAN

Cooking time (sec)

50b ± 0.0 40a ± 0.0 40a ± 0.0 40a ± 0.0 40a ± 0.0

Cooking weight (%)

61.22a ± 1.45 71.95b ± 1.91 70.25b ± 2.02 86.49c ± 1.17 92.06d ± 1.41

Cooking loss (%)

1.78a ± 0.12 2.10b ± 0.17 2.49c ± 0.04 3.03d ± 0.07 2.99d ± 0.15

Table 8 Effect of xanthan gum (XAN) on cooking qualities of noodles prepared from 15 percent substitution of wheat flour by jackfruit seed flour (JF) compared with those prepared from individual wheat flour (WF)


5.1 Cooking qualities



Peak viscosity

Final viscosity

Hot paste viscosity

SetbackBreakdown



Peak viscosity Final

viscosity

Hot paste viscosity

Setback

Breakdown


Quality of White Salted Noodles Prepared from Partial Substitution of Wheat Flour by Jackfruit Seed...

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