Show simple item record

AuthorElobeid, Tahra
AuthorBerghofer, Emmerich
AuthorKerkadi, Abdelhamid
Available date2016-11-16T06:43:40Z
Publication Date2014-04
Publication NameCurrent Research in Nutrition and Food Scienceen_US
Identifierhttp://dx.doi.org/10.12944/CRNFSJ.2.1.03
CitationElObeid T, Berghofer E, Kerkadi A. Production and Determination of Bioavailable Iron in Sorghum and White bean Noodles . Curr Res Nutr Food Sci 2014;2(1)
ISSN2347-467X
URIhttp://hdl.handle.net/10576/5010
AbstractThe objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept constant. Investigated parameters were the iron content and its bioavailability, as well as the functional properties (cooking weight, cooking time, cooking loss and texture) of the noodles. Results of the study showed that the content of white bean in the noodles had a direct influence on the iron content and bioavailability. As expected, the iron content and bioavailability was higher the higher the amount of white bean added. Additionally, the iron content and bioavailability was affected by the addition of guar gum and the pregelatinised flours. Iron content of noodles decreased with the increase of guar gum content while the addition of white bean pregelatinised flour showed an increase in the iron content and bioavailability. On examination of the functional properties, the 50% white bean noodles gave the best results in terms of texture, cooking loss, cooking time and cooking weight. Cooking time, cooking weight and cooking loss were comparable to that of durum wheat noodles. Noodles prepared with 50% white bean flour and pregelatinized flours (extruded or drum dried) received the best rankings in the sensory evaluation. The result of this study showed that the higher the amount of white bean added, the superior was the noodle quality, therefore fulfilling the requirements of the objectives i.e. good quality noodles with high iron content and bioavailability.
SponsorAustrian Academic Exchange service
Languageen
PublisherEnviro Research
SubjectSorghum
SubjectWhite bean
SubjectIron
SubjectFortification
SubjectNoodles
TitleProduction and Determination of Bioavailable Iron in Sorghum and White bean Noodles
TypeArticle
Issue Number1
Volume Number2
dc.identifier.essn 2322–0007


Files in this item

Icon

This item appears in the following Collection(s)

Show simple item record