Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli
This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality an...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005015 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846121189692407808 |
|---|---|
| author | Tran Ngoc Giau Hong Van Hao Ngo Van Tai Vo Quang Minh Nguyen Minh Thuy |
| author_facet | Tran Ngoc Giau Hong Van Hao Ngo Van Tai Vo Quang Minh Nguyen Minh Thuy |
| author_sort | Tran Ngoc Giau |
| collection | DOAJ |
| description | This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency. |
| format | Article |
| id | doaj-art-a7ae7f63ef24417ea86a74204cf2f5fd |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-a7ae7f63ef24417ea86a74204cf2f5fd2024-12-16T05:37:58ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-0118101464Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelliTran Ngoc Giau0Hong Van Hao1Ngo Van Tai2Vo Quang Minh3Nguyen Minh Thuy4Institute of Food and Biotechnology, Can Tho University, Can Tho, 900000, Viet NamInstitute of Food and Biotechnology, Can Tho University, Can Tho, 900000, Viet NamSchool of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, ThailandCollege of Environment and Natural Resources, Can Tho University, Can Tho, 900000, Viet NamInstitute of Food and Biotechnology, Can Tho University, Can Tho, 900000, Viet Nam; Corresponding author.This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.http://www.sciencedirect.com/science/article/pii/S2666154324005015VermicelliOrange-fleshed sweet potatoCooking qualityPhysical-chemical propertiesSensory evaluation |
| spellingShingle | Tran Ngoc Giau Hong Van Hao Ngo Van Tai Vo Quang Minh Nguyen Minh Thuy Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli Journal of Agriculture and Food Research Vermicelli Orange-fleshed sweet potato Cooking quality Physical-chemical properties Sensory evaluation |
| title | Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli |
| title_full | Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli |
| title_fullStr | Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli |
| title_full_unstemmed | Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli |
| title_short | Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli |
| title_sort | orange flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli |
| topic | Vermicelli Orange-fleshed sweet potato Cooking quality Physical-chemical properties Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005015 |
| work_keys_str_mv | AT tranngocgiau orangefleshsweetpotatopowderasapromisingpartialsubstitutionriceflourtoproducehighqualityandlowglycemicindexvermicelli AT hongvanhao orangefleshsweetpotatopowderasapromisingpartialsubstitutionriceflourtoproducehighqualityandlowglycemicindexvermicelli AT ngovantai orangefleshsweetpotatopowderasapromisingpartialsubstitutionriceflourtoproducehighqualityandlowglycemicindexvermicelli AT voquangminh orangefleshsweetpotatopowderasapromisingpartialsubstitutionriceflourtoproducehighqualityandlowglycemicindexvermicelli AT nguyenminhthuy orangefleshsweetpotatopowderasapromisingpartialsubstitutionriceflourtoproducehighqualityandlowglycemicindexvermicelli |