Affiliation:
1. Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab India
2. Department of Dairy Chemistry, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab India
3. Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
4. By‐products Utilization Lab, Department of Dairy Technology, College of Dairy Science and Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab India
5. Department of Livestock Products Technology, College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab India
6. Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey
Abstract
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.