Cargando…

Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified ric...

Descripción completa

Detalles Bibliográficos
Autores principales: Vishwakarma, Siddharth, Mandliya, Shubham, Dalbhagat, Chandrakant Genu, Majumdar, Jayshree, Mishra, Hari Niwas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001210/
https://www.ncbi.nlm.nih.gov/pubmed/36900617
http://dx.doi.org/10.3390/foods12051099
_version_ 1784904079199174656
author Vishwakarma, Siddharth
Mandliya, Shubham
Dalbhagat, Chandrakant Genu
Majumdar, Jayshree
Mishra, Hari Niwas
author_facet Vishwakarma, Siddharth
Mandliya, Shubham
Dalbhagat, Chandrakant Genu
Majumdar, Jayshree
Mishra, Hari Niwas
author_sort Vishwakarma, Siddharth
collection PubMed
description Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles’ crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2–4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles.
format Online
Article
Text
id pubmed-10001210
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-100012102023-03-11 Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles Vishwakarma, Siddharth Mandliya, Shubham Dalbhagat, Chandrakant Genu Majumdar, Jayshree Mishra, Hari Niwas Foods Article Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2–10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles’ crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2–4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles. MDPI 2023-03-04 /pmc/articles/PMC10001210/ /pubmed/36900617 http://dx.doi.org/10.3390/foods12051099 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vishwakarma, Siddharth
Mandliya, Shubham
Dalbhagat, Chandrakant Genu
Majumdar, Jayshree
Mishra, Hari Niwas
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
title Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
title_full Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
title_fullStr Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
title_full_unstemmed Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
title_short Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
title_sort effect of marjoram leaf powder addition on nutritional, rheological, textural, structural, and sensorial properties of extruded rice noodles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001210/
https://www.ncbi.nlm.nih.gov/pubmed/36900617
http://dx.doi.org/10.3390/foods12051099
work_keys_str_mv AT vishwakarmasiddharth effectofmarjoramleafpowderadditiononnutritionalrheologicaltexturalstructuralandsensorialpropertiesofextrudedricenoodles
AT mandliyashubham effectofmarjoramleafpowderadditiononnutritionalrheologicaltexturalstructuralandsensorialpropertiesofextrudedricenoodles
AT dalbhagatchandrakantgenu effectofmarjoramleafpowderadditiononnutritionalrheologicaltexturalstructuralandsensorialpropertiesofextrudedricenoodles
AT majumdarjayshree effectofmarjoramleafpowderadditiononnutritionalrheologicaltexturalstructuralandsensorialpropertiesofextrudedricenoodles
AT mishrahariniwas effectofmarjoramleafpowderadditiononnutritionalrheologicaltexturalstructuralandsensorialpropertiesofextrudedricenoodles