Araştırma Makalesi
BibTex RIS Kaynak Göster

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

Yıl 2022, Cilt: 1 Sayı: 1, 55 - 76, 25.12.2022

Öz

The purpose of this study is to produce and evaluate qualitatively, instant noodles from wheat, rice and mushroom flour blends. A composite flour of wheat and rice flours (90:10) was obtained as the best blends after a preliminary sensory evaluation and substituted with 10, 20, 30, 40 and 50 % mushroom flour coded as WRM1 (90:10), WRM2 (80:20), WRM3 (70:30), WRM4 (60:40), WRM5 (50:50) and commercial noodles (Indomie) served as the control. The formulated blends were used to produce instant noodles. The instant noodles were analysed for proximate composition, micronutrients (vitamin B1 , B2 and B3 , iron, potassium, and phosphorus) microbial quality, cooking characteristics, sensory qualities and functional properties of the flour blends using standard procedures. Results showed that mushroom flour increased the crude protein (9.49-15.39 %), ash (1.39-5.31 %), crude fiber (1.50-5.40 %), moisture content (7.92-14.48 %). It, however, decreased the fat (0.5-1.50 %) and carbohydrate content (58.42-77.45 %). Potassium and vitamin B3 were identified as the predominant micronutrients in the instant noodles samples and increased with level of mushroom addition. Sample WRM1 (90:10) with 10% mushroom flour had the highest mean for all sensory attributes (taste, colour, appearance, texture and overall acceptability) compared to other samples. The total viable count ranged from 4.3 x 102 (control) to 1.78 x 103 cfu/g in sample WRM4 (60:40). Thus, mushroom flour could be incorporated into instant noodles to obtain an acceptable product rich in dietary fiber, protein, ash, vitamin B3 and potassium but low in fat and carbohydrate.

Kaynakça

  • AACC (2000). Approved Methods of American Association of Cereal Chemists, 10th edition, Minnesota: American Association of Cereal Chemists. St. Paul, 276–280.
  • Adeyeye, E. I., & Aye, P. A. (1998). The effect of sample preparation on proximatecomposition and the functional properties of African yam bean flours (Sphenostylis stenocarpa Hochst ex A. rich) flours. The Italian Review of Fatty Substances, 75(5), 253-261.
  • Afiukwa, C. A., Oko, A. O., Afiukwa, J. N., Ugwu, O. P., Ali, F. U., & Ossai, E. C. (2013). Proximate and mineral element compositions of five edible wild grown mushroom species in Abakaliki, Southeast of Nigeria. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 4(2), 1055
  • Akanbi, T. O., Saari, N., Adebowale, A. A., Farooq, A., Olaoye, A. O. (2011). Breadfruit starch-wheat flour noodles: preparation, proximate composition and culinary properties. International Food Research Journal, 18(4), 1283-1287.
  • Ammar, M. S., Hegazy, A. E., & Bedei, S. H. (2009). Using of Taro flour as partial substitute wheat flour in bread making. World Journal Dairy anf Food Science, 4, 94-99.
  • AOAC (2010). Official Methods of Analysis, Association of Official Analytical Chemist, 18th edition, Washintong D.C., United States of America.
  • Anon. (2016). Noodles-Wikipedia. https://en.wikipedia.org/wiki/Noodle. [Accessed: January 16, 2019].
  • Bano, Z. (1993). Food value of mushrooms. Gram Praudyogik, 3, 222-225.
  • Bello, M., Oluwamukomi, M. & Enujiugha, V. (2017). Nutrient composition and sensory properties of biscuit from mushroom-wheat composite flours. Archives of Current Research International, 9(3), 1-11.
  • Bhattacharya, M., Zee, S. Y., & Corke, H. (1999). Physicochemical properties related to quality rice noodles. Journal of Cereal Chemistry, 76, 861–867.
  • Bindvi, A., Shwet, K., & Ved, P. (2017). Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. Ostreatus). Journal of Food Processing and Preservation, 42, 3-8
  • Bora, P., & Kawatra, A. (2014). Study on nutritional evaluation and composition of oyster mushrooms (Pleurotus florida). Food Science Research Journal, 5, 56-58.,
  • Breene, W. M. (1990). Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection, 53, 883-894.
  • Brons, C., Jensen, C. B., Storggard, H., Alibegovic, A., Jacobsen, S., Nilsson, E., Astrup, A., Quistrorff,., & Vaag, A. (2008). Mitochondrial function in skeletal muscle is normal and unrelated to insulin action in young men born with low birth weight. Journal of Clinical Endocrinology and Metabolism, 93(10), 3885-3892.
  • Bui, L. T., & Small, D. M. (2007a). Folates in Asian oodles: III. Fortification, impact of processing, and enhancement of folate intakes. Journal Food Science, 72, 288–293.
  • Bui, L. T., & Small, D. M. (2007b). The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products. Journal Food Composition Analysis, 20, 575–583.
  • Bui, L. T., & Small, D. M. (2008). Folates in Asian noodles: II. A comparison of commercial samples and the impact of cooking. Journal Food Science, 72, 283–287.
  • Carneiro, A. A., Ferreira, I. C., Due˜nas, M. (2013). Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes. Food Chemistry, 38(4), 2168–2173.
  • Chang, S. T., & Miles, P. G. (1992). Mushroom biology A new discipline. Mycologist, 6(2), 64–65.
  • Cheng, Y., Sun, J., Ye, X.., Lv, B., Chu, Y., &Chen, J. (2012). Advances on flavor substances of edible mushrooms. Science and Technology of Food Industry, 33, 412–414.
  • Cheung, P. C. K. (2010). The nutritional and health benefits of mushrooms. Nutrition Bulletin, 35, 292 -299
  • Diez, V. and Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from North-West Spain. Food Chemistry, 75, 417–422.
  • Flodin, N.W. (1997). The metabolic roles, pharmacology, and toxicology of lysine. Journal of the American College of Nutrition, 16, 7-21.
  • FAO (2009). Food and Agriculture Organization of the United Nations. Expert Meeting on How to Feed the World in 2050. Rom
  • FAO (2006). Food and Agriculture Organization, CODEX standard for instant noodles. www.fao.org/input/standards/CSX-247e-3.pdf. [Accessed: January 16, 2019]
  • Food and Agriculture Organization (FAO)/ World Health Organization (WHO). (2001). Human vitamin and mineral requirements, 2nd edition, Bangkok, Thailand, 28-35.
  • FAO (1995), Food and Agriculture Organization of the United Nations, Sorghum and millet in human nutrition: Food and Nutrition series, Rome, Italy. http://www.fao. org/docrep/T0818E/T0818E00.htm [Accesed: October 13, 2019]
  • Foschia, M., Peressini, D., Sensidoni, A., Brennan, M. A., & Brennan, C. S. (2015). How combinations of dietary fibers can affect physicochemical characteristics of pasta. Food Science and Technology, 61, 41-46.
  • Gustavo, V., Enrique, O., Pablo, J., & Hong, Y. (2005). Bulk properties in food powders: physical properties, processing and functionality. New York: Kluwer Academic Plenum ,71-75.
  • Hormdok, R. & Noomhorm, A. (2007). Hydrothermal treatments of rice starch for improvement of rice noodle quality. Journal of Food Science and Technology, 40, 1723–1731.
  • Hou, G. (2001). Oriental noodles. Advances in Food and Nutritional Research, 43, 141 – 193.
  • ICSMF (2002). International Commission on Microbiological Specification of Food Microorganisms. Microbiological analysis principles and specific applications. University of Toronto.
  • Ihekoronye, A.I. & Ngoddy, P.O. (1985). Integrated food science and technology for tropics. Macmillian education Limited, London, 10–77.
  • Iwe, M. O., Onyeukwu, U., & Agiriga, A. N. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food & Agriculture, 2(1), 1142409
  • Kalacˇ, P. (2013). A review of chemical composition and nutritional value of wild growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93, 209–218.
  • Kaur, G., Sharma, S., Nagi, H., & Ranote, P. (2013). Enrichment of pasta with different plant proteins. Journal of Food Science and Technology, 50 (5), 1000–1005.
  • Kaushal, P., Kumar, V. and Sharma, H. (2012). Comparative study of physico-chemical, functional,anti-nutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa), pigeon pea (Cajanus cajan) flour and their blends. Food Science and Technology, 48, 59-68.
  • Kim, M. Y., Chung, L. M., Lee, S. J., Ahn, J. K., Kim, E. H., & Kim, M. J., (2009). Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms. Food Chemistry, 113, 386–393
  • Kumara, (2015). Routledge studies in the modern world economy: Poverty, inequality, and growth in Developing countries: Theoretical and empirical approaches. (Ed): A. Maki. 130, Canada: Routledge publishers.
  • Li, Y., Ishikawa Y., Satake T., Kitazawa H., Qiu X., & Rung-Chang, S. (2015). Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes). Postharvest Biology and Technology, 92, 107–113.
  • `Liu, G., Wang, H., Zhou, B. H., Guo, X. X., & Hu, X. M. (2010). Compositional analysis and nutritional studies of Trichholoma matsukate collected from southwest China. Journal of Medicinal Plants Research, 4, 1222-1227.
  • Liu, Q., Zhang, H., Claver, I., Zhu, K., Peng, W., & Zhou, H. (2012). Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science and Technology, 46, 1100–1108.
  • Lloyd, B. J., Siebenmorgen, T. J., & Beers, K. W. (2000). Effects of commercial processing on antioxidants in rice bran. Cereal Chemistry, 75(5), 551-555.
  • Marco, C., & Rosell, C. (2008). Effect of different protein isolates and tranglutaminase on rice flour properties. Journal of Food Engineering, 84, 132-139.
  • NRC (1989). National Research Council. Food and Nutrition Board, Recommended Dietary Allowances, 10th edition, Washington, D.C: National Academy of Sciences.
  • Nwagu, L. U & Obiakor-Okeke, P. N. (2014). Nutritional profile of three different mushroom varirties consumed in Amaifeke, Orlu Local Government Area, Imo State. Journal of Food Science and Quality Management, 31, 74-75.
  • Okafor, J. N. C, Okafor, G. I., Ozumba, A. U., & Elemo, G. N. (2012). Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) powder. Pakistan Journal of Nutrition, 1(1), 5-10.
  • Olorunsogo. S. T., Adebayo, S. E., & Awoyinka, T. B. (2019). Physicochemical properties of instant noodles produced from blends of sweet potato, soybean and corn flour. Food Research, 3(5), 391-399.
  • Olugbemi, L. B. (1991). Wheat for non-traditional warm areas in Mexico. Wheat cultivation in Nigeria: problems, progress and prospects. (Ed): Sanders, D.A, 525-529, Mexico: CIMMYT.
  • Omerie, G. C., Kabuo, N. O., Nwosu, J. N., PeterIkechuwu, A., & Nwosu, M. O. (2015). Enrichment of wheat/cassava noodles with partially defatted proteinrich flours. The International Organization of Scientific Research-Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 9(5), 121-125.
  • Onwuka, G. I. (2018). Food Analysis and Instrumentations Theory and Practice. 1st edition, Lagos, Nigeria:Naphtali Print.
  • Onwurafor, E. U., Uzodinma, E. O., Obeta, N. A., & Akubueze, V. O. (2020). Development and quality
  • evaluation of noodles from wheat flour substituted with maize and mungbean Malt Flour. Pakistan Journal of Nutrition, 19(7), 337-343.
  • Pedeault, K. P., Gosselia, A. & Tweddell, R. J. (2006). Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae. Mycological Research, 110, 1179-1183.
  • Prescott, L. M., Harley, J. P. & Klein, O. A. (2005). Microbial nutrition-Types of media. In: Microbiology, 6th edition, New York: McGraw Hill Publishers.
  • Quan, X. L., Wang, H. J., Shi, T. Y., & Zhang, M. S. (2007). Nutritive components comparison between Tricholoma matsutake and Tricholoma bakamatsutake. Edible fungi, 2, 54–55.
  • Sandstead, H. H. (1995). Requirements and toxicity of essential trace elements illustrated by zinc and copper. American Journal of Clinical Nutrition, 61, 621-624.
  • Sanni, L. O., Bamgbose, C.A., & Sanni, A.S. (2004). Production of instant cassava noodles. Journal of Food Technology, 2: 83- 89.
  • SON (1988), Standard Organization of Nigeria. Nigeria industrial standard for garri, 188-189
  • Schoenlechner, R., Drausinger, J., Ottenschlaeger, V., Jurackova, K., & Berghofer, E. (2010). Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods of Human Nutrition, 65: 339-349.
  • Shah, H., Iqtidar, A. and Jabeen, S. (1997). Nutritional composition and protein quality of Pleurotus mushroom. Journal of Agriculture, 13, 621- 626.
  • Singh, U. (2001). Functional properties of grain legume flours. Journal of Food Science and Technology, 38, 191-199.
  • Steel, R. G & Torrie, J. H. (1980). Principles and procedures of statistics: A biometrical approach. 2nd edition, New York: McGraw Hill.
  • Tannenbaum, S. R., Wishnok, J. S. & Leaf, C. D. (1991). Inhibition of nitrosamine formation by ascorbic acid. American Journal of Clinical Nutrition, 53, 247-250.
  • Tudoricǎ, C. M., Kuri, V. & Brennan, C. S. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry, 50, 347-356.
  • Vaz, J. A., Barros, L., Martins, A., Santos-Buelga, C., Vasconcelos, M. H., & Vasconcelos, I. C. (2011). Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharide and ethanolic fractions. Food Chemistry, 126, 610–616.
  • Wani, B. A., Bodha, R. H., & Wani, A. H. (2010). Nutritional and Medicinal Importance of Mushrooms. Journal of Medicinal Plants Research, 4(24), 2598-2604.
  • Weigand, C. (2011). Wheat Import Projections Towards 2050. Arlington: US wheat Associates. World Instant Noodles Association. (2013). İnstant Noodle Facts Worldwide. http//www.Instant%20noodle%20%20Wikipedia.mht. [Accessed: January 30th, 2019]
  • Wu, S. X., Wang, B. X., Guo, S. Y., Li, L., & Yin, J. Z. (2005). Yunnan wild edible Thelehhora ganhajun Zang nutrients analysis. Modem Preventive Medicine, 32,1548–1549.
  • Xu, D. X., Lin, J., Duan, Z. M., Wan, Y. P., Bai, B., & Sun, C. (2012). Detection of chemical Compositions of wild Lactarius volemus from Yunnan province. Edible Fungi, 4,60–61.
  • Xue-Mei, W., Ji, Z., Li-Hua, W., Yan-Li, Z., Tao, L., JieQing, L., Yuan-Zhong, W., & Hong-Gao, L. (2013). A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China. Food Chemistry, 5, 280-283.
  • Yoenyongbuddhagal, S., & Noomhorm, A. (2002). Effect of raw material preparation on rice vermicelli quality. Starch/Starke, 54, 534–539.
  • Zhang, B. B., & Ran, L. (2005). A study of fatty acid composition in edible fungi. Journal of Southwest Agriculture University, 27, 277–279.
  • Zhou, L. X., & Yin, J. Z. (2008). Yunnan wild edible Boletus nutrition analysis and evaluation. Edible fungi, 4, 61-62.
  • Zhu, X. Q., Wang, X. J., & Xiong, Z. (2007). Nutrient analysis of the wild Lentinula edodes. Forest By-Product and Speciality in China, 2,9–11.
Yıl 2022, Cilt: 1 Sayı: 1, 55 - 76, 25.12.2022

Öz

Kaynakça

  • AACC (2000). Approved Methods of American Association of Cereal Chemists, 10th edition, Minnesota: American Association of Cereal Chemists. St. Paul, 276–280.
  • Adeyeye, E. I., & Aye, P. A. (1998). The effect of sample preparation on proximatecomposition and the functional properties of African yam bean flours (Sphenostylis stenocarpa Hochst ex A. rich) flours. The Italian Review of Fatty Substances, 75(5), 253-261.
  • Afiukwa, C. A., Oko, A. O., Afiukwa, J. N., Ugwu, O. P., Ali, F. U., & Ossai, E. C. (2013). Proximate and mineral element compositions of five edible wild grown mushroom species in Abakaliki, Southeast of Nigeria. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 4(2), 1055
  • Akanbi, T. O., Saari, N., Adebowale, A. A., Farooq, A., Olaoye, A. O. (2011). Breadfruit starch-wheat flour noodles: preparation, proximate composition and culinary properties. International Food Research Journal, 18(4), 1283-1287.
  • Ammar, M. S., Hegazy, A. E., & Bedei, S. H. (2009). Using of Taro flour as partial substitute wheat flour in bread making. World Journal Dairy anf Food Science, 4, 94-99.
  • AOAC (2010). Official Methods of Analysis, Association of Official Analytical Chemist, 18th edition, Washintong D.C., United States of America.
  • Anon. (2016). Noodles-Wikipedia. https://en.wikipedia.org/wiki/Noodle. [Accessed: January 16, 2019].
  • Bano, Z. (1993). Food value of mushrooms. Gram Praudyogik, 3, 222-225.
  • Bello, M., Oluwamukomi, M. & Enujiugha, V. (2017). Nutrient composition and sensory properties of biscuit from mushroom-wheat composite flours. Archives of Current Research International, 9(3), 1-11.
  • Bhattacharya, M., Zee, S. Y., & Corke, H. (1999). Physicochemical properties related to quality rice noodles. Journal of Cereal Chemistry, 76, 861–867.
  • Bindvi, A., Shwet, K., & Ved, P. (2017). Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. Ostreatus). Journal of Food Processing and Preservation, 42, 3-8
  • Bora, P., & Kawatra, A. (2014). Study on nutritional evaluation and composition of oyster mushrooms (Pleurotus florida). Food Science Research Journal, 5, 56-58.,
  • Breene, W. M. (1990). Nutritional and medicinal value of specialty mushrooms. Journal of Food Protection, 53, 883-894.
  • Brons, C., Jensen, C. B., Storggard, H., Alibegovic, A., Jacobsen, S., Nilsson, E., Astrup, A., Quistrorff,., & Vaag, A. (2008). Mitochondrial function in skeletal muscle is normal and unrelated to insulin action in young men born with low birth weight. Journal of Clinical Endocrinology and Metabolism, 93(10), 3885-3892.
  • Bui, L. T., & Small, D. M. (2007a). Folates in Asian oodles: III. Fortification, impact of processing, and enhancement of folate intakes. Journal Food Science, 72, 288–293.
  • Bui, L. T., & Small, D. M. (2007b). The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products. Journal Food Composition Analysis, 20, 575–583.
  • Bui, L. T., & Small, D. M. (2008). Folates in Asian noodles: II. A comparison of commercial samples and the impact of cooking. Journal Food Science, 72, 283–287.
  • Carneiro, A. A., Ferreira, I. C., Due˜nas, M. (2013). Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes. Food Chemistry, 38(4), 2168–2173.
  • Chang, S. T., & Miles, P. G. (1992). Mushroom biology A new discipline. Mycologist, 6(2), 64–65.
  • Cheng, Y., Sun, J., Ye, X.., Lv, B., Chu, Y., &Chen, J. (2012). Advances on flavor substances of edible mushrooms. Science and Technology of Food Industry, 33, 412–414.
  • Cheung, P. C. K. (2010). The nutritional and health benefits of mushrooms. Nutrition Bulletin, 35, 292 -299
  • Diez, V. and Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from North-West Spain. Food Chemistry, 75, 417–422.
  • Flodin, N.W. (1997). The metabolic roles, pharmacology, and toxicology of lysine. Journal of the American College of Nutrition, 16, 7-21.
  • FAO (2009). Food and Agriculture Organization of the United Nations. Expert Meeting on How to Feed the World in 2050. Rom
  • FAO (2006). Food and Agriculture Organization, CODEX standard for instant noodles. www.fao.org/input/standards/CSX-247e-3.pdf. [Accessed: January 16, 2019]
  • Food and Agriculture Organization (FAO)/ World Health Organization (WHO). (2001). Human vitamin and mineral requirements, 2nd edition, Bangkok, Thailand, 28-35.
  • FAO (1995), Food and Agriculture Organization of the United Nations, Sorghum and millet in human nutrition: Food and Nutrition series, Rome, Italy. http://www.fao. org/docrep/T0818E/T0818E00.htm [Accesed: October 13, 2019]
  • Foschia, M., Peressini, D., Sensidoni, A., Brennan, M. A., & Brennan, C. S. (2015). How combinations of dietary fibers can affect physicochemical characteristics of pasta. Food Science and Technology, 61, 41-46.
  • Gustavo, V., Enrique, O., Pablo, J., & Hong, Y. (2005). Bulk properties in food powders: physical properties, processing and functionality. New York: Kluwer Academic Plenum ,71-75.
  • Hormdok, R. & Noomhorm, A. (2007). Hydrothermal treatments of rice starch for improvement of rice noodle quality. Journal of Food Science and Technology, 40, 1723–1731.
  • Hou, G. (2001). Oriental noodles. Advances in Food and Nutritional Research, 43, 141 – 193.
  • ICSMF (2002). International Commission on Microbiological Specification of Food Microorganisms. Microbiological analysis principles and specific applications. University of Toronto.
  • Ihekoronye, A.I. & Ngoddy, P.O. (1985). Integrated food science and technology for tropics. Macmillian education Limited, London, 10–77.
  • Iwe, M. O., Onyeukwu, U., & Agiriga, A. N. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food & Agriculture, 2(1), 1142409
  • Kalacˇ, P. (2013). A review of chemical composition and nutritional value of wild growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93, 209–218.
  • Kaur, G., Sharma, S., Nagi, H., & Ranote, P. (2013). Enrichment of pasta with different plant proteins. Journal of Food Science and Technology, 50 (5), 1000–1005.
  • Kaushal, P., Kumar, V. and Sharma, H. (2012). Comparative study of physico-chemical, functional,anti-nutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa), pigeon pea (Cajanus cajan) flour and their blends. Food Science and Technology, 48, 59-68.
  • Kim, M. Y., Chung, L. M., Lee, S. J., Ahn, J. K., Kim, E. H., & Kim, M. J., (2009). Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms. Food Chemistry, 113, 386–393
  • Kumara, (2015). Routledge studies in the modern world economy: Poverty, inequality, and growth in Developing countries: Theoretical and empirical approaches. (Ed): A. Maki. 130, Canada: Routledge publishers.
  • Li, Y., Ishikawa Y., Satake T., Kitazawa H., Qiu X., & Rung-Chang, S. (2015). Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes). Postharvest Biology and Technology, 92, 107–113.
  • `Liu, G., Wang, H., Zhou, B. H., Guo, X. X., & Hu, X. M. (2010). Compositional analysis and nutritional studies of Trichholoma matsukate collected from southwest China. Journal of Medicinal Plants Research, 4, 1222-1227.
  • Liu, Q., Zhang, H., Claver, I., Zhu, K., Peng, W., & Zhou, H. (2012). Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science and Technology, 46, 1100–1108.
  • Lloyd, B. J., Siebenmorgen, T. J., & Beers, K. W. (2000). Effects of commercial processing on antioxidants in rice bran. Cereal Chemistry, 75(5), 551-555.
  • Marco, C., & Rosell, C. (2008). Effect of different protein isolates and tranglutaminase on rice flour properties. Journal of Food Engineering, 84, 132-139.
  • NRC (1989). National Research Council. Food and Nutrition Board, Recommended Dietary Allowances, 10th edition, Washington, D.C: National Academy of Sciences.
  • Nwagu, L. U & Obiakor-Okeke, P. N. (2014). Nutritional profile of three different mushroom varirties consumed in Amaifeke, Orlu Local Government Area, Imo State. Journal of Food Science and Quality Management, 31, 74-75.
  • Okafor, J. N. C, Okafor, G. I., Ozumba, A. U., & Elemo, G. N. (2012). Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) powder. Pakistan Journal of Nutrition, 1(1), 5-10.
  • Olorunsogo. S. T., Adebayo, S. E., & Awoyinka, T. B. (2019). Physicochemical properties of instant noodles produced from blends of sweet potato, soybean and corn flour. Food Research, 3(5), 391-399.
  • Olugbemi, L. B. (1991). Wheat for non-traditional warm areas in Mexico. Wheat cultivation in Nigeria: problems, progress and prospects. (Ed): Sanders, D.A, 525-529, Mexico: CIMMYT.
  • Omerie, G. C., Kabuo, N. O., Nwosu, J. N., PeterIkechuwu, A., & Nwosu, M. O. (2015). Enrichment of wheat/cassava noodles with partially defatted proteinrich flours. The International Organization of Scientific Research-Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 9(5), 121-125.
  • Onwuka, G. I. (2018). Food Analysis and Instrumentations Theory and Practice. 1st edition, Lagos, Nigeria:Naphtali Print.
  • Onwurafor, E. U., Uzodinma, E. O., Obeta, N. A., & Akubueze, V. O. (2020). Development and quality
  • evaluation of noodles from wheat flour substituted with maize and mungbean Malt Flour. Pakistan Journal of Nutrition, 19(7), 337-343.
  • Pedeault, K. P., Gosselia, A. & Tweddell, R. J. (2006). Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae. Mycological Research, 110, 1179-1183.
  • Prescott, L. M., Harley, J. P. & Klein, O. A. (2005). Microbial nutrition-Types of media. In: Microbiology, 6th edition, New York: McGraw Hill Publishers.
  • Quan, X. L., Wang, H. J., Shi, T. Y., & Zhang, M. S. (2007). Nutritive components comparison between Tricholoma matsutake and Tricholoma bakamatsutake. Edible fungi, 2, 54–55.
  • Sandstead, H. H. (1995). Requirements and toxicity of essential trace elements illustrated by zinc and copper. American Journal of Clinical Nutrition, 61, 621-624.
  • Sanni, L. O., Bamgbose, C.A., & Sanni, A.S. (2004). Production of instant cassava noodles. Journal of Food Technology, 2: 83- 89.
  • SON (1988), Standard Organization of Nigeria. Nigeria industrial standard for garri, 188-189
  • Schoenlechner, R., Drausinger, J., Ottenschlaeger, V., Jurackova, K., & Berghofer, E. (2010). Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods of Human Nutrition, 65: 339-349.
  • Shah, H., Iqtidar, A. and Jabeen, S. (1997). Nutritional composition and protein quality of Pleurotus mushroom. Journal of Agriculture, 13, 621- 626.
  • Singh, U. (2001). Functional properties of grain legume flours. Journal of Food Science and Technology, 38, 191-199.
  • Steel, R. G & Torrie, J. H. (1980). Principles and procedures of statistics: A biometrical approach. 2nd edition, New York: McGraw Hill.
  • Tannenbaum, S. R., Wishnok, J. S. & Leaf, C. D. (1991). Inhibition of nitrosamine formation by ascorbic acid. American Journal of Clinical Nutrition, 53, 247-250.
  • Tudoricǎ, C. M., Kuri, V. & Brennan, C. S. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry, 50, 347-356.
  • Vaz, J. A., Barros, L., Martins, A., Santos-Buelga, C., Vasconcelos, M. H., & Vasconcelos, I. C. (2011). Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharide and ethanolic fractions. Food Chemistry, 126, 610–616.
  • Wani, B. A., Bodha, R. H., & Wani, A. H. (2010). Nutritional and Medicinal Importance of Mushrooms. Journal of Medicinal Plants Research, 4(24), 2598-2604.
  • Weigand, C. (2011). Wheat Import Projections Towards 2050. Arlington: US wheat Associates. World Instant Noodles Association. (2013). İnstant Noodle Facts Worldwide. http//www.Instant%20noodle%20%20Wikipedia.mht. [Accessed: January 30th, 2019]
  • Wu, S. X., Wang, B. X., Guo, S. Y., Li, L., & Yin, J. Z. (2005). Yunnan wild edible Thelehhora ganhajun Zang nutrients analysis. Modem Preventive Medicine, 32,1548–1549.
  • Xu, D. X., Lin, J., Duan, Z. M., Wan, Y. P., Bai, B., & Sun, C. (2012). Detection of chemical Compositions of wild Lactarius volemus from Yunnan province. Edible Fungi, 4,60–61.
  • Xue-Mei, W., Ji, Z., Li-Hua, W., Yan-Li, Z., Tao, L., JieQing, L., Yuan-Zhong, W., & Hong-Gao, L. (2013). A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China. Food Chemistry, 5, 280-283.
  • Yoenyongbuddhagal, S., & Noomhorm, A. (2002). Effect of raw material preparation on rice vermicelli quality. Starch/Starke, 54, 534–539.
  • Zhang, B. B., & Ran, L. (2005). A study of fatty acid composition in edible fungi. Journal of Southwest Agriculture University, 27, 277–279.
  • Zhou, L. X., & Yin, J. Z. (2008). Yunnan wild edible Boletus nutrition analysis and evaluation. Edible fungi, 4, 61-62.
  • Zhu, X. Q., Wang, X. J., & Xiong, Z. (2007). Nutrient analysis of the wild Lentinula edodes. Forest By-Product and Speciality in China, 2,9–11.
Toplam 75 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Ifeoma Elizabeth Mbaeyi-nwaoha Bu kişi benim 0000-0002-4903-467X

Chioma Gloria Mgbemere Bu kişi benim 0000-0002-2641-3394

Ngozi Chioma Okoronkwo Bu kişi benim 0000-0001-7678-5690

Yayımlanma Tarihi 25 Aralık 2022
Gönderilme Tarihi 28 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 1 Sayı: 1

Kaynak Göster

APA Mbaeyi-nwaoha, I. E., Mgbemere, C. G., & Okoronkwo, N. C. (2022). Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends. Toros University Journal of Food Nutrition and Gastronomy, 1(1), 55-76.
AMA Mbaeyi-nwaoha IE, Mgbemere CG, Okoronkwo NC. Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends. JFNG. Aralık 2022;1(1):55-76.
Chicago Mbaeyi-nwaoha, Ifeoma Elizabeth, Chioma Gloria Mgbemere, ve Ngozi Chioma Okoronkwo. “Quality Evaluation of Formulated Instant Noodles from Wheat, Rice (Oryza Sativa) and Mushroom (Agaricus Bisporus) Flour Blends”. Toros University Journal of Food Nutrition and Gastronomy 1, sy. 1 (Aralık 2022): 55-76.
EndNote Mbaeyi-nwaoha IE, Mgbemere CG, Okoronkwo NC (01 Aralık 2022) Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends. Toros University Journal of Food Nutrition and Gastronomy 1 1 55–76.
IEEE I. E. Mbaeyi-nwaoha, C. G. Mgbemere, ve N. C. Okoronkwo, “Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends”, JFNG, c. 1, sy. 1, ss. 55–76, 2022.
ISNAD Mbaeyi-nwaoha, Ifeoma Elizabeth vd. “Quality Evaluation of Formulated Instant Noodles from Wheat, Rice (Oryza Sativa) and Mushroom (Agaricus Bisporus) Flour Blends”. Toros University Journal of Food Nutrition and Gastronomy 1/1 (Aralık 2022), 55-76.
JAMA Mbaeyi-nwaoha IE, Mgbemere CG, Okoronkwo NC. Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends. JFNG. 2022;1:55–76.
MLA Mbaeyi-nwaoha, Ifeoma Elizabeth vd. “Quality Evaluation of Formulated Instant Noodles from Wheat, Rice (Oryza Sativa) and Mushroom (Agaricus Bisporus) Flour Blends”. Toros University Journal of Food Nutrition and Gastronomy, c. 1, sy. 1, 2022, ss. 55-76.
Vancouver Mbaeyi-nwaoha IE, Mgbemere CG, Okoronkwo NC. Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends. JFNG. 2022;1(1):55-76.