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Effect of okara and vital gluten on physico-chemical properties of noodle

Author

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  • Wei-Chen PAN

    (Department of Food Science and Technology, Tajen University, Pingtung, Taiwan)

  • Yu-Ming LIU

    (Department of Food Science and Technology, Tajen University, Pingtung, Taiwan)

  • Sy-Yu SHIAU

Abstract

Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10-15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

Suggested Citation

  • Wei-Chen PAN & Yu-Ming LIU & Sy-Yu SHIAU, 2018. "Effect of okara and vital gluten on physico-chemical properties of noodle," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 301-306.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:329-2017-cjfs
    DOI: 10.17221/329/2017-CJFS
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    References listed on IDEAS

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    1. Rei-Chu CHANG & Chia-Yen LI & Sy-Yu SHIAU, 2015. "Physico-chemical and sensory properties of bread enriched with lemon pomace fiber," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 180-185.
    2. Žaneta Ugarčić-Hardi & Marko Jukić & Daliborka Koceva Komlenić & Mirjana Sabo & Jovica Hardi, 2007. "Quality parameters of noodles made with various supplements," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(3), pages 151-157.
    3. Vildan Eskicioglu & Senem Kamiloglu & Dilara Nilufer-Erdil, 2015. "Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(6), pages 487-499.
    4. Lucia Padalino & Amalia Conte & Lucia Lecce & Desislava Likyova & Vincenzo Sicari & Teresa Maria Pellicanò & Marco Poiana & Matteo Alessandro Del Nobile, 2017. "Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 48-56.
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