Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes

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dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorKhatkar, Anju Boora
dc.contributor.authorKaur, Amarjeet
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorKhatkar, Sunil Kumar
dc.contributor.authorMehta, Nitin
dc.contributor.authorKaur, Jaspreet
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:46Z
dc.date.available2025-03-17T12:27:46Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractInstant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (IVPD), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly (p < .05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage (G ') and loss (G '') modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment.
dc.description.sponsorshipThe authors wish to express their deep gratitude to the Punjab Agricultural University in Ludhiana, India, for generously providing the necessary resources and research support to complete this study.; Punjab Agricultural University in Ludhiana, India
dc.description.sponsorshipThe authors wish to express their deep gratitude to the Punjab Agricultural University in Ludhiana, India, for generously providing the necessary resources and research support to complete this study.
dc.identifier.doi10.1002/fsn3.3797
dc.identifier.endpage859
dc.identifier.issn2048-7177
dc.identifier.issue2
dc.identifier.pmid38370086
dc.identifier.scopus2-s2.0-85176093331
dc.identifier.scopusqualityN/A
dc.identifier.startpage851
dc.identifier.urihttps://doi.org/10.1002/fsn3.3797
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2410
dc.identifier.volume12
dc.identifier.wosWOS:001098834700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectcooking quality
dc.subjectinstant noodles
dc.subjectultrasound
dc.subjectwhey protein
dc.titleUltrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes
dc.typeArticle

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