The use of sourdough lactic and fermented wheat bran in the production of utility noodle

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Kalaki Juybari S.; RAZAVI S.H.

Title

The use of sourdough lactic and fermented wheat bran in the production of utility noodle

Author(s)

Kalaki Juybari S. | RAZAVI S.H. | Issue Writer Certificate

Keywords

wheat bran fermentation

lactic sourdough

functional noodle

sensual properties

Abstract

Introduction: Tendency toward consuming ready-foods has been increased due to industrialization of countries. Noodle is one these foods. The history of noodle production and consumption is from Southeast Asia (China, Japan and Korea). Currently, this product is manufactured and consumed in most European and American countries. Generally, noodles include wheat flour, water, salt and other additives such as starch, sodium carbonate, potassium carbonate and gum. The noodles can be classified into fresh, dried, frozen, fried and ready-to-eat noodles based on the composition of the salt, the method of manufacture or preparation and the use of cereals other than wheat (Habibzadeh 2007). Low mobility and consuming ready-foods make interference in digestion system causing bloat, Constipation, and fatness. Therefore, in this study we try to solve this problem and turn this product to a functional product resulting in decreased complications and increased satisfaction and health of consumer. Material and methods: The raw materials used in this study include wheat flour, fermentation wheat bran, lactic sourdough, that the physico-chemical properties of wheat flour checked out by Iranian National Standard No. 103. These tests include moisture content, fat content, acidity, total and insoluble ash, total count, mold and PH. The samples were evaluated in three replications. In this study, two mixtures of lactic sourdough and fermentation wheat bran, both separately and mixed have been used in producing noodle. This includes 9 attendances, 1 witness, and 3 repetitions. Physicchemical and microbiological and rheological tests and sensual evaluation have been carried out for the samples. One-way ANOVA was used to compare attendances. Multi amplitude test of Duncan was used to compare attendances average. Results and discussion: One Way ANOVA was performed on the traits, the results of which are as follows: 1-The effect of treatments on appearance specificity in Level less than 1%was significant. 2-The effect of treatments on tissue specificity in Level less than 1%was significant. 3-The effect of treatment on taste specificity in Level less than 1%was significant. Evaluation of wheat flour results: The results of the experiments are presented in Table 5. The results of moisture, ash, and pH tests that checked out with Iranian National Standard No. 103 showed that this wheat flour in terms of the characteristics mentioned is in the permissible range and can be used to prepare noodles, and due to its rheological properties, it is a relatively strong medium flour. Evaluation of fermentation wheat bran results: The results of moisture, fat, protein, pH, and phytic acid tests that checked out with Iranian National Standard No. 17028 showed that this wheat bran flour in terms of the above characteristics is within the permissible range and can be used in the preparation of noodles. Evaluation of the results of analysis of variance of pharyngeal tests: Analysis of variance of the results obtained from the effect of variables on farinograph factors shows that the addition of wheat bran had a significant effect on water uptake at the probability level (p <0. 01), Meanwhile the addition of 3% wheat bran had a higher uptake than the control sample, While the samples containing lactic sourdough paste compare with the control sample had a significant difference in the level of probability (p <0. 01). Analysis of variance of the results obtained from the effect of addition the processed bran on the spreading time had a significant effect on the probability level (p <0. 01) Meanwhile, the spread time in samples containing sourdough (1 and 2) was shorter, while samples containing wheat bran had no significant effect with the control at the probability level (p <0. 01). Also, the highest dough stability rate in samples containing sourdough was 2% and the lowest dough stability rate was related to samples containing wheat bran at 3%. Samples containing 1% sourdough compare with control did not have a significant effect. Noodles made with wheat flour as a glutenfree product using fungal proteases and sourdough containing lactic acid bacteria had acceptable sensory properties. Also, the comparison of the mean of ash properties showed that the highest mean is related to treatment 9, which is significantly higher than treatments 1 and 10. The lowest mean was for treatment 10. Comparison of the mean of insoluble ash characteristics showed that the highest mean was related to treatment 6, which was significantly higher than treatments 4, 8, 2, 7, 1 and 10. Comparison of the mean pH characteristic showed that the highest mean was related to treatment 10, which was significantly higher than treatment 9. The lowest mean was related to treatment 9, which was significantly lower than other treatments, but there was no significant difference between other treatments. Comparison of mean moisture content showed that the highest mean was related to treatment 6, which was significantly higher than other treatments. The lowest mean was related to treatment 3. Comparison of mean fat characteristic showed that the highest mean was related to treatment 10, which was significantly higher than treatments 4, 9 and 8. The lowest mean was related to treatment 8. Comparison of the average peroxide properties showed that the highest mean was related to treatment 10, which was significantly higher than treatments 4, 6, 5, 7, 8, and 9, the lowest mean was related to treatment 9. Comparison of the mean acidity characteristic showed that the highest mean was related to treatment 4, which was significantly higher than other treatments except treatments 5 and 6, and the lowest mean was related to treatment 8. The level of acidity in noodles produced with wheat flour as a gluten-free product was increased by using fungal proteases and sourdough containing lactic acid bacteria, which resulted in the fermentation of lactic acid bacteria in the sourdough. Comparison of the mean salt characteristic showed that the highest mean was related to treatment 3, which was significantly higher than other treatments except treatment 2. The lowest mean was related to treatment 1. Comparison of the average taste characteristics showed that the highest mean is related to treatment 9, which is significantly larger than treatments 8, 7, 4, 5, 3 and 2, the lowest mean is related to treatments 2 and 7. Comparison of mean tissue properties showed that the highest mean is related to treatment 9, which is significantly larger than treatments 8, 7, 1, 5, 3 and 2, the lowest mean is related to treatment 3. The comparison of the mean of the appearance feature showed that the highest mean is related to treatment 9, which is significantly larger than treatments 8, 7, 6, 5, 3 and 2, the lowest mean is related to treatments 3 and 7. Conclusion: Tests results in the factorial form were reported in 3 repetitions based on completely randomized design. They showed that in lactic sourdough samples in attendance 1 (1%) we have the best texture and appearance. The sample containing 3% fermented bran +1% sourdough lactic paste was selected as the best treatment in terms of rheological properties. The sample containing 3% fermented bran + 1% sourdough lactic had the highest rated sensory and nutritional properties.

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APA: Copy

Kalaki Juybari, S., & RAZAVI, S.H.. (2021). The use of sourdough lactic and fermented wheat bran in the production of utility noodle. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 30(4 ), 1-14. SID. https://sid.ir/paper/954898/en

Vancouver: Copy

Kalaki Juybari S., RAZAVI S.H.. The use of sourdough lactic and fermented wheat bran in the production of utility noodle. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;30(4 ):1-14. Available from: https://sid.ir/paper/954898/en

IEEE: Copy

S. Kalaki Juybari, and S.H. RAZAVI, “The use of sourdough lactic and fermented wheat bran in the production of utility noodle,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 30, no. 4 , pp. 1–14, 2021, [Online]. Available: https://sid.ir/paper/954898/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

The use of sourdough lactic and fermented wheat bran in the production of utility noodle