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EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR

Year 2020, Volume: 45 Issue: 6, 1097 - 1108, 12.10.2020
https://doi.org/10.15237/gida.GD20069

Abstract

Germination is an effective process improving nutritional status of cereal and legume. This study evaluates the effect of germinated mung bean flour (GMF) (0-20%) on physical, chemical properties and cooking quality of egg noodles, as well as the impact of transglutaminase (TGase) on the physical properties and cooking quality of GMF noodles. Compared to raw mung bean flour, GMF showed higher total phenolic content, antioxidant activity, total-extractable ash, Ca, Fe, K, P and Zn content with lower phytic acid. As the GMF ratio increased, cooking loss values also increased. TGase developed cooking quality with decreasing cooking loss and improving firmness. Noodles made with 20% of GMF revealed the highest total ash, HCl-extractable ash, protein, phytic acid, antioxidant activity and total phenolic content. This study shows the potential of GMF (up to 15%) and TGase to produce noodles with high nutritive value and good consumer acceptability.

References

  • AACC (1990). Approved Methods of the American Association of Cereal Chemists, (8th ed.). St. Paul, MN, USA: AACC.
  • AACC (2010). Approved Methods of the American Association of Cereal Chemists, (11th ed.). St. Paul, MN, USA: AACC.
  • Aalami, M., Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5): 306-312, doi:10.1111/j.1750-3841.2008.00741.x.
  • Bauer, N., Koehler, P., Wieser, H., Schieberle, P. (2003). Studies on effects of microbial transglutaminase on gluten proteins of wheat I. Biochemical analysis. Cereal Chemistry, 80(6), 781-786, doi:10.1094/CCHEM.2003.80.6.781.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry, 82(4), 390-393, doi:10.1094/CC-82-0390.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Sciences and Nutrition, 60(S4), 70-80, doi:10.1080/09637480802446639.
  • Bilgiçli, N., İbanoğlu, Ş. (2015). Effect of milled lupin products and transglutaminase on some properties of noodle. Quality Assurance and Safety of Crops & Foods, 7(2), 89-95, doi:10.3920/QAS2013.0254.
  • Chandrasiri, S.D., Liyanage, R., Vidanarachchi, J.K., Weththasinghe, P., Jayawardana, B.C. (2016). Does processing have a considerable effect on the nutritional and functional properties of mung bean (Vigna radiata). Procedia Food Science, 6, 352-355, doi:10.1016/j.profoo.2016.02.071.
  • Chau, C.F., Cheung, P.K. (1997). Effect of various processing methods on antinutrients and in vitro digestibility of protein and starch of two Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry, 45(12), 4773-4776, doi:10.1021/jf970504p.
  • Del Nobile, M.A., Baiano, A., Conte, A., Mocci, G. (2005). Influence of protein content on spaghetti cooking quality. Journal of Cereal Science, 41, 347-356, doi:10.1016/j.jcs.2004.12.003.
  • El-Adawy, T., Rahma, E., El-Bedawey, A., El-Beltagy, A. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58, 1-13, doi:10.1023/B:QUAL.0000040339.48521.75.
  • Elobeid, T., Berghofer, E., Kerkadi, A. (2014). Production and determination of bioavailable iron in sorghum and white bean noodles. Current Research in Nutrition and Food Science Journal, 2, 20-25, doi:10.12944/CRNFSJ.2.1.03.
  • Ganesan, K., Xu, B. (2018). A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata). Food Science and Human Wellness, 7, 11-33, doi:10.1016/j.fshw.2017.11.002.
  • Gao, L., Wang, S., Oomah, B.D., Mazza, G. (2002). Wheat quality: Antioxidant activity of wheat millstreams. In P. Ng, & C. W. Wrigley (Eds.). Wheat quality elucidation (pp. 219–233). St. Paul MN: AACC International.
  • Guo, X., Li, T., Tang, K., Liu, R.H. (2012). Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata). Journal of Agricultural and Food Chemistry, 60, 11050-11055, doi:10.1021/jf304443u.
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6), 661-667, doi:10.1016/S0306-3623(98)00238-9.
  • Ha, D.-M., Park, Y.-K. (2011). Quality characteristics of noodles added with domestic germinated barley. Korean Journal of Food Preservation, 18(2), 131-142, doi:10.11002/kjfp.2011.18.2.131.
  • Haug, W., Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426, doi:10.1002/jsfa.2740341217.
  • Imtiaz, H., Burhanuddin, M., Gulzar, M.A. (2011). Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. African Journal of Food Science, 5(17), 897-903, doi:10.5897/AJFS11.180.
  • Khetarpaul, N., Goyal, R. (2007). Effect of supplementation of soy, sorghum, maize, and rice on the quality of cooked noodles. Ecology of Food and Nutrition, 46, 61-76, doi:10.1080/03670240601100600.
  • Kim, Y., Kee, J.I., Lee, S., Yoo, S.-H. (2014). Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chemistry, 145, 409-416, doi:10.1016/j.foodchem.2013.08.078.
  • Kumari, S., Krishnan, V., Jolly, M., Sachdev, A. (2015). Reduction in phytate levels and HCl-extractability of divalent cations in soybean (Glycine max L.) during soaking and germination. Indian Journal of Plant Physiology, 20(1), 44-49, doi:10.1007/s40502-014-0132-5.
  • Lin, X.X.L.H., Li, W.Z. (1997). The research of mung bean SOD oral liquid. Food Science, 18, 25-26.
  • Liu, Y., Xu, M., Wu, H., Jing, L., Gong, B., Gou, M., Zhao, K., Li, W. (2018). The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. Journal of Food Science and Technology, 55(12), 5142-5152, doi:10.1007/s13197-018-3460-z.
  • Masood, T., Shah, H.U., Zeb, A. (2014). Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds. The Journal of Animal & Plant Sciences, 24(3), 850-859.
  • Menon, L., Majumdar, S.D., Ravi, U. (2015). Development and analysis of composite flour bread. Journal of Food Science and Technology, 52(7), 4156-4165, doi:10.1007/s13197-014-1466-8.
  • Mubarak, A. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89, 489-495, doi:10.1016/j.foodchem.2004.01.007.
  • Onimawo, I.A., Asugo, S. (2004). Effects of germination on the nutrient content and functional properties of pigeon pea flour. Journal of Food Science Technology-Mysore, 42, 170–174.
  • Özkaya, B., Özkaya, H., Büyükikiz, E. (2001). The cooking properties of Eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot, 55(2), 120-125.
  • Pakhare, K.N., Dagadkhair, A.C., Udachan, I.S. (2017). Optimization and characterization of defatted soy flour and defatted rice bran flour incorporated noodles. Multilogic in Science, 7(24), 102-107.
  • Porres, J.M., Etcheverry, P., Miller, D.D., Lei, X.G. (2001). Phytase and citric acid supplementation in whole-wheat bread improves phytate-phosphorus release and iron dialyzability. Journal of Food Science, 66(4), 614-619, doi:10.1111/j.1365-2621.2001.tb04610.x.
  • Rosa-Sibakov, N., Heiniö, R.-L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT - Food Science and Technology, 67, 27-36, doi:10.1016/j.lwt.2015.11.032.
  • Shi, Z., Yao, Y., Zhu, Y., Ren, G. (2016). Nutritional composition and antioxidant activity of twenty mung bean cultivars in China. The Crop Journal, 4, 398-406, doi:10.1016/j.cj.2016.06.011.
  • Sissons, M.J., Aravind, N., Fellows, C.M. (2010). Quality of fibre-enriched spaghetti containing microbial transglutaminase. Cereal Chemistry, 87, 57-64, doi:10.1094/CCHEM-87-1-0057.
  • Skujins, S. (1998). Handbook for ICP-AES (Vartian-Vista). A Short Guide to Vista Series ICP-AES Operation. Variant Int. AG, Zug, version 1.0, Switzerland.
  • Slathia, N., Bandral, J.D., Sood, M. (2016). Quality evaluation of noodles supplemented with germinated mungbean flour. International Journal of Food and Fermentation Technology, 6(2), 451-456, doi:10.5958/2277-9396.2016.00071.4.
  • Slathia, N., Bandral, J.D., Sood, M., Rai, P.K. (2018). Effect of germination on antinutritional and mineral composition of mungbean supplemented noodles. Progressive Agriculture, 18(2), 201-206, doi:10.5958/0976-4615.2018.00036.4.
  • Swieca, M., Gawlik-Dziki, U. (2015). Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts. Food Chemistry, 185, 99-105, doi:10.1016/j.foodchem.2015.03.108.
  • Takacs, K., Nemedi, E., Marta, D., Gelencser, E., Kovacs, E.T. (2007). Use of the enzyme transglutaminase for developing gluten free noodle products from pea flour. Journal of Acta Alimentaria, 36, 195-205, doi:10.1556/AAlim.2007.0008.
  • Tang, D., Dong, Y., Ren, H., Li, L., He, C. (2014). A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata). Chemistry Central Journal, 8-4, doi:10.1186/1752-153X-8-4.
  • Torres, A., Frias, J., Granito, M., Vidal-Valverde, C. (2007). Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chemistry, 101, 202-211, doi:10.1016/j.foodchem.2006.01.018.
  • Turco, I., Bacchetti, T., Bender, C., Oboh, G., Zimmermann, B., Ferretti, G. (2016). Polyphenol content and glycemic load of pasta enriched with faba bean flour. Functional Foods in Health and Disease, 6(5), 291-305, doi:10.31989/ffhd.v6i5.254.
  • Wang, X., Yang, R., Jin, X., Chen, Z., Zhou, Y., Gu, Z. (2015). Effect of germination and incubation on Zn, Fe, and Ca bioavailability values of soybeans (Glycine max L.) and mung beans (Vigna radiate L.). Food Science and Biotechnology, 24(5), 1829-1835, doi:10.1007/s10068-015-0239-0.
  • Wijeratne, V., Hettiarachchi, T.C., Subodinee, A.A.M. (2012). Sprouted mung bean flour in developing high nutritive biscuits. International Symposium on Agriculture and Environment, Sri Lanka.
  • Yeoh, S.Y., Alkarkhi, A.F.M., Easa, A.M. (2014). Effect of cross-linking agents on physicochemical, textural properties and microstructure of canned soy protein isolate-yellow alkaline noodles prepared by retort processing. Journal of Food Processing and Preservation, 38, 1187-1197, doi:10.1111/jfpp.12079.

TRANSGLUTAMİNAZIN ÇİMLENDİRİLMİŞ MAŞ FASULYESİ UNU İLE ZENGİNLEŞTİRİLMİŞ ERİŞTENİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2020, Volume: 45 Issue: 6, 1097 - 1108, 12.10.2020
https://doi.org/10.15237/gida.GD20069

Abstract

Çimlendirme, tahıl ve baklagillerin besinsel değerini geliştiren etkili bir prosestir. Bu çalışmada, çimlendirilmiş maş fasulyesi ununun (ÇMU) (%0-20) yumurtalı eriştenin fiziksel ve kimyasal özellikleri ile pişme kalitesi üzerine etkisi ile birlikte, transglutaminazın (TG) ÇMU eriştelerinin fiziksel özellikleri ve pişme kalitesi üzerindeki etkisi değerlendirilmiştir. Ham maş fasulyesi unu ile karşılaştırıldığında, ÇMU düşük fitik asit ile daha yüksek toplam fenolik madde, antioksidan aktivite, toplam-ekstrakte edilebilir kül, Ca, Fe, K, P ve Zn içeriği göstermiştir. ÇMU oranı arttıkça, pişme kaybı değerleri de artmıştır. TG, pişme kaybını azaltıp sıkılığı artırarak pişme kalitesini geliştirmiştir. %20 ÇMU ile yapılan eriştede en yüksek toplam kül, HCl’de ekstrakte edilebilir kül, protein, fitik asit, antioksidan aktivite ve toplam fenolik madde miktarı belirlenmiştir. Bu çalışma, besin değeri yüksek ve tüketiciler tarafından kabul edilebilir erişte üretiminde ÇMU (%15’e kadar) ve TG’nin kullanım potansiyelini ortaya koymuştur.

References

  • AACC (1990). Approved Methods of the American Association of Cereal Chemists, (8th ed.). St. Paul, MN, USA: AACC.
  • AACC (2010). Approved Methods of the American Association of Cereal Chemists, (11th ed.). St. Paul, MN, USA: AACC.
  • Aalami, M., Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5): 306-312, doi:10.1111/j.1750-3841.2008.00741.x.
  • Bauer, N., Koehler, P., Wieser, H., Schieberle, P. (2003). Studies on effects of microbial transglutaminase on gluten proteins of wheat I. Biochemical analysis. Cereal Chemistry, 80(6), 781-786, doi:10.1094/CCHEM.2003.80.6.781.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry, 82(4), 390-393, doi:10.1094/CC-82-0390.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Sciences and Nutrition, 60(S4), 70-80, doi:10.1080/09637480802446639.
  • Bilgiçli, N., İbanoğlu, Ş. (2015). Effect of milled lupin products and transglutaminase on some properties of noodle. Quality Assurance and Safety of Crops & Foods, 7(2), 89-95, doi:10.3920/QAS2013.0254.
  • Chandrasiri, S.D., Liyanage, R., Vidanarachchi, J.K., Weththasinghe, P., Jayawardana, B.C. (2016). Does processing have a considerable effect on the nutritional and functional properties of mung bean (Vigna radiata). Procedia Food Science, 6, 352-355, doi:10.1016/j.profoo.2016.02.071.
  • Chau, C.F., Cheung, P.K. (1997). Effect of various processing methods on antinutrients and in vitro digestibility of protein and starch of two Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry, 45(12), 4773-4776, doi:10.1021/jf970504p.
  • Del Nobile, M.A., Baiano, A., Conte, A., Mocci, G. (2005). Influence of protein content on spaghetti cooking quality. Journal of Cereal Science, 41, 347-356, doi:10.1016/j.jcs.2004.12.003.
  • El-Adawy, T., Rahma, E., El-Bedawey, A., El-Beltagy, A. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58, 1-13, doi:10.1023/B:QUAL.0000040339.48521.75.
  • Elobeid, T., Berghofer, E., Kerkadi, A. (2014). Production and determination of bioavailable iron in sorghum and white bean noodles. Current Research in Nutrition and Food Science Journal, 2, 20-25, doi:10.12944/CRNFSJ.2.1.03.
  • Ganesan, K., Xu, B. (2018). A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata). Food Science and Human Wellness, 7, 11-33, doi:10.1016/j.fshw.2017.11.002.
  • Gao, L., Wang, S., Oomah, B.D., Mazza, G. (2002). Wheat quality: Antioxidant activity of wheat millstreams. In P. Ng, & C. W. Wrigley (Eds.). Wheat quality elucidation (pp. 219–233). St. Paul MN: AACC International.
  • Guo, X., Li, T., Tang, K., Liu, R.H. (2012). Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata). Journal of Agricultural and Food Chemistry, 60, 11050-11055, doi:10.1021/jf304443u.
  • Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6), 661-667, doi:10.1016/S0306-3623(98)00238-9.
  • Ha, D.-M., Park, Y.-K. (2011). Quality characteristics of noodles added with domestic germinated barley. Korean Journal of Food Preservation, 18(2), 131-142, doi:10.11002/kjfp.2011.18.2.131.
  • Haug, W., Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426, doi:10.1002/jsfa.2740341217.
  • Imtiaz, H., Burhanuddin, M., Gulzar, M.A. (2011). Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. African Journal of Food Science, 5(17), 897-903, doi:10.5897/AJFS11.180.
  • Khetarpaul, N., Goyal, R. (2007). Effect of supplementation of soy, sorghum, maize, and rice on the quality of cooked noodles. Ecology of Food and Nutrition, 46, 61-76, doi:10.1080/03670240601100600.
  • Kim, Y., Kee, J.I., Lee, S., Yoo, S.-H. (2014). Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chemistry, 145, 409-416, doi:10.1016/j.foodchem.2013.08.078.
  • Kumari, S., Krishnan, V., Jolly, M., Sachdev, A. (2015). Reduction in phytate levels and HCl-extractability of divalent cations in soybean (Glycine max L.) during soaking and germination. Indian Journal of Plant Physiology, 20(1), 44-49, doi:10.1007/s40502-014-0132-5.
  • Lin, X.X.L.H., Li, W.Z. (1997). The research of mung bean SOD oral liquid. Food Science, 18, 25-26.
  • Liu, Y., Xu, M., Wu, H., Jing, L., Gong, B., Gou, M., Zhao, K., Li, W. (2018). The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. Journal of Food Science and Technology, 55(12), 5142-5152, doi:10.1007/s13197-018-3460-z.
  • Masood, T., Shah, H.U., Zeb, A. (2014). Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds. The Journal of Animal & Plant Sciences, 24(3), 850-859.
  • Menon, L., Majumdar, S.D., Ravi, U. (2015). Development and analysis of composite flour bread. Journal of Food Science and Technology, 52(7), 4156-4165, doi:10.1007/s13197-014-1466-8.
  • Mubarak, A. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89, 489-495, doi:10.1016/j.foodchem.2004.01.007.
  • Onimawo, I.A., Asugo, S. (2004). Effects of germination on the nutrient content and functional properties of pigeon pea flour. Journal of Food Science Technology-Mysore, 42, 170–174.
  • Özkaya, B., Özkaya, H., Büyükikiz, E. (2001). The cooking properties of Eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot, 55(2), 120-125.
  • Pakhare, K.N., Dagadkhair, A.C., Udachan, I.S. (2017). Optimization and characterization of defatted soy flour and defatted rice bran flour incorporated noodles. Multilogic in Science, 7(24), 102-107.
  • Porres, J.M., Etcheverry, P., Miller, D.D., Lei, X.G. (2001). Phytase and citric acid supplementation in whole-wheat bread improves phytate-phosphorus release and iron dialyzability. Journal of Food Science, 66(4), 614-619, doi:10.1111/j.1365-2621.2001.tb04610.x.
  • Rosa-Sibakov, N., Heiniö, R.-L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT - Food Science and Technology, 67, 27-36, doi:10.1016/j.lwt.2015.11.032.
  • Shi, Z., Yao, Y., Zhu, Y., Ren, G. (2016). Nutritional composition and antioxidant activity of twenty mung bean cultivars in China. The Crop Journal, 4, 398-406, doi:10.1016/j.cj.2016.06.011.
  • Sissons, M.J., Aravind, N., Fellows, C.M. (2010). Quality of fibre-enriched spaghetti containing microbial transglutaminase. Cereal Chemistry, 87, 57-64, doi:10.1094/CCHEM-87-1-0057.
  • Skujins, S. (1998). Handbook for ICP-AES (Vartian-Vista). A Short Guide to Vista Series ICP-AES Operation. Variant Int. AG, Zug, version 1.0, Switzerland.
  • Slathia, N., Bandral, J.D., Sood, M. (2016). Quality evaluation of noodles supplemented with germinated mungbean flour. International Journal of Food and Fermentation Technology, 6(2), 451-456, doi:10.5958/2277-9396.2016.00071.4.
  • Slathia, N., Bandral, J.D., Sood, M., Rai, P.K. (2018). Effect of germination on antinutritional and mineral composition of mungbean supplemented noodles. Progressive Agriculture, 18(2), 201-206, doi:10.5958/0976-4615.2018.00036.4.
  • Swieca, M., Gawlik-Dziki, U. (2015). Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts. Food Chemistry, 185, 99-105, doi:10.1016/j.foodchem.2015.03.108.
  • Takacs, K., Nemedi, E., Marta, D., Gelencser, E., Kovacs, E.T. (2007). Use of the enzyme transglutaminase for developing gluten free noodle products from pea flour. Journal of Acta Alimentaria, 36, 195-205, doi:10.1556/AAlim.2007.0008.
  • Tang, D., Dong, Y., Ren, H., Li, L., He, C. (2014). A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata). Chemistry Central Journal, 8-4, doi:10.1186/1752-153X-8-4.
  • Torres, A., Frias, J., Granito, M., Vidal-Valverde, C. (2007). Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chemistry, 101, 202-211, doi:10.1016/j.foodchem.2006.01.018.
  • Turco, I., Bacchetti, T., Bender, C., Oboh, G., Zimmermann, B., Ferretti, G. (2016). Polyphenol content and glycemic load of pasta enriched with faba bean flour. Functional Foods in Health and Disease, 6(5), 291-305, doi:10.31989/ffhd.v6i5.254.
  • Wang, X., Yang, R., Jin, X., Chen, Z., Zhou, Y., Gu, Z. (2015). Effect of germination and incubation on Zn, Fe, and Ca bioavailability values of soybeans (Glycine max L.) and mung beans (Vigna radiate L.). Food Science and Biotechnology, 24(5), 1829-1835, doi:10.1007/s10068-015-0239-0.
  • Wijeratne, V., Hettiarachchi, T.C., Subodinee, A.A.M. (2012). Sprouted mung bean flour in developing high nutritive biscuits. International Symposium on Agriculture and Environment, Sri Lanka.
  • Yeoh, S.Y., Alkarkhi, A.F.M., Easa, A.M. (2014). Effect of cross-linking agents on physicochemical, textural properties and microstructure of canned soy protein isolate-yellow alkaline noodles prepared by retort processing. Journal of Food Processing and Preservation, 38, 1187-1197, doi:10.1111/jfpp.12079.
There are 45 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Elif Yaver 0000-0002-2651-9922

Nermin Bilgiçli 0000-0001-5490-9824

Publication Date October 12, 2020
Published in Issue Year 2020 Volume: 45 Issue: 6

Cite

APA Yaver, E., & Bilgiçli, N. (2020). EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR. Gıda, 45(6), 1097-1108. https://doi.org/10.15237/gida.GD20069
AMA Yaver E, Bilgiçli N. EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR. The Journal of Food. October 2020;45(6):1097-1108. doi:10.15237/gida.GD20069
Chicago Yaver, Elif, and Nermin Bilgiçli. “EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR”. Gıda 45, no. 6 (October 2020): 1097-1108. https://doi.org/10.15237/gida.GD20069.
EndNote Yaver E, Bilgiçli N (October 1, 2020) EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR. Gıda 45 6 1097–1108.
IEEE E. Yaver and N. Bilgiçli, “EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR”, The Journal of Food, vol. 45, no. 6, pp. 1097–1108, 2020, doi: 10.15237/gida.GD20069.
ISNAD Yaver, Elif - Bilgiçli, Nermin. “EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR”. Gıda 45/6 (October 2020), 1097-1108. https://doi.org/10.15237/gida.GD20069.
JAMA Yaver E, Bilgiçli N. EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR. The Journal of Food. 2020;45:1097–1108.
MLA Yaver, Elif and Nermin Bilgiçli. “EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR”. Gıda, vol. 45, no. 6, 2020, pp. 1097-08, doi:10.15237/gida.GD20069.
Vancouver Yaver E, Bilgiçli N. EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR. The Journal of Food. 2020;45(6):1097-108.

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