Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

Vernaza, María Gabriela; Chang, Yoon Kil

doi:10.1590/1981-6723.23918

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.23918 copy

Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

Amido resistente e isolado proteico de soja na produção de macarrão instantâneo obtido pelo processo de fritura convencional e fritura a vácuo

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Health concerns with the consumption of high-fat products and with respect to the intake of fibre are important for consumers. Vacuum frying process is an alternative frying process that increases the quality of foods. The objective was to develop instant noodles aiming to reduce carbohydrate and fat content by adding soy protein isolate (SPI) and resistant starch (RS3), using conventional and vacuum frying processes. A 2² central composite rotational design was used for each type of process, and the formulations were optimized using the Response Surface Methodology. The noodles were characterized with respect to fat absorption, cooking time, final resistant starch content and firmness. The noodles produced at the optimized point were also characterized for their isoflavone content, amino acid profile and by scanning electronic microscopy (SEM). The response surfaces showed that the addition of SPI and RS3 to the formulation resulted in reduced fat absorption and texture. Comparing both frying processes it was found that noodles obtained by vacuum frying absorbed 3% less fat and were less firm than those produced by conventional frying process. The SEM analysis showed that the noodles obtained by conventional frying had a more porous structure, which allowed an easier fat penetration, whereas those produced by vacuum frying showed a more closed structure with fat impregnated on the surface. Regardless of the process used, it was possible to obtain noodles with improved nutritional value, since they showed high fibre (8%) and protein (approximately 11%) contents, considerable isoflavone content (8.20 mg/100 g) and a complete amino acid profile, due to a significant increase in nearly all the amino acids, especially lysine.

Keywords:
Deep frying; Fibre; Calorie reduction; Pasta; Fat absorption; Response Surface Methodology

	Isoflavones (mg/100 g sample)
	SPI	MIcon	MIvac
β-glucosides
Daidzin	7.31 ± 0.04	0.52 ± 0.01	0.45 ± 0.01
Glycitin	1.84 ± 0.01	0.00	0.00
Genistin	20.91 ± 0.13	1.67 ± 0.01	1.50 ± 0.01
Malonylglucosides
Malonyldaidzin	6.41 ± 0.03	0.30 ± 0.01	0.38 ± 0.00
Malonylglycitin	1.44 ± 0.34	0.10 ± 0.03	0.20 ± 0.01
Malonylgenistin	28.40 ± 0.17	1.43 ± 0.01	1.86 ± 0.01
Acetylglucosides
Acetyldiadzin	1.07 ± 0.01	0.16 ± 0.01	0.05 ± 0.01
Acetylglycitin	0.00	0.00	0.00
Acetylgenistin	5.69 ± 0.02	0.87 ± 0.00	0.41 ± 0.01
Aglycones
Diadzein	10.95 ± 0.00	1.03 ± 0.00	1.06 ± 0.00
Glycitein	2.63 ± 0.02	0.22 ± 0.01	0.25 ± 0.01
Genistein	21.47 ± 0.01	1.95 ± 0.01	2.04 ± 0.01
Total isoflavones	108.10 ± 0.30	8.23 ± 0.03	8.19 ± 0.01

Amino acids¹	Amino acids composition (g/100 g sample)
Amino acids¹	SPI	Wheat flour	MIcon	MIvac	Adult Requirement*
Histidine	2.06 ± 0.00	0.21 ± 0.02	0.25 ± 0.00	0.24 ± 0.00	1,5
Isoleucine	4.09 ± 0.00	0.41 ± 0.00	0.52 ± 0.01	0.49 ± 0.00	3,0
Leucine	7.08 ± 0.04	0.79 ± 0.01	0.95 ± 0.00	0.92 ± 0.01	5,9
Lysine	6.11 ± 0.00	0.25 ± 0.01	0.48 ± 0.01	0.48 ± 0.01	4,5
Methionine	1.32 ± 0.00	0.23 ± 0.01	0.22 ± 0.00	0.21 ± 0.00	16
Cysteine	0.58 ± 0.02	0.12 ± 0.01	0.10 ± 0.00	0.10 ± 0.01	6
Phenylalanine	4.89 ± 0.04	0.58 ± 0.01	0.68 ± 0.00	0.66 ± 0.00	3,8
Tyrosine	3.36 ± 0.05	0.39 ± 0.00	0.46 ± 0.01	0.43 ± 0.00	3,8
Threonine	3.03 ± 0.00	0.29 ± 0.01	0.35 ± 0.03	0.35 ± 0.00	2,3
Tryptophan	n.d.	n.d.	n.d.	n.d.	0,6
Valine	4.10 ± 0.02	0.46 ± 0.01	0.55 ± 0.00	0.53 ± 0.01	3,9
Alanine	3.56 ± 0.02	0.33 ± 0.01	0.43 ± 0.00	0.41 ± 0.00	-
Arginine	6.95 ± 0.04	0.46 ± 0.01	0.70 ± 0.00	0.67 ± 0.00	-
Aspártic acid	9.68 ± 0.04	0.43 ± 0.01	0.83 ± 0.01	0.78 ± 0.04	-
Glutamic acid	15.98 ± 0.04	3.82 ± 0.01	3.57 ± 0.02	3.42 ± 0.04	-
Glycine	3.43 ± 0.01	0.39 ± 0.01	0.46 ± 0.00	0.45 ± 0.01	-
Proline	4.39 ± 0.01	1.32 ± 0.00	1.20 ± 0.01	1.15 ± 0.00	-
Serine	4.29 ± 0.01	0.53 ± 0.01	0.61 ± 0.01	0.59 ± 0.01	-
Total	84.84 ± 0.18	10.95 ± 0.11	12.32 ± 0.06	11.86 ± 0.13	27,7
Sulfur amino acids	1.9	0.35	0.32	0.31	2,2
Aromatic	8.25	0.97	1.14	1.09	3,8

Responses
RS (%)	SPI (%)	Water abs (%)	Cooking time (s)		Moisture (%)	Fat (%)	RS (%)	Firmness (N)
-1	-1	63.50	175	Conventional frying	1.46 ± 0.026	24.42 ± 0.30	5.85 ± 0.59	7.54 ± 0.45
+1	-1	62.40	195		1.70 ± 0.010	21.88 ± 0.05	7.29 ± 0.59	6.74 ± 0.29
-1	+1	72.80	180		2.18 ± 0.022	18.24 ± 0.22	6.57 ± 0.48	7.25 ± 0.32
+1	+1	71.50	195		2.00 ± 0.013	18.28 ± 0.05	7.96 ± 0.33	6.65 ± 0.22
- α	0	69.10	210		2.42 ± 0.066	20.95 ± 0.16	3.44 ± 0.24	6.85 ± 0.33
+ α	0	67.80	205		2.42 ± 0.015	19.47 ± 0.12	8.47 ± 0.83	5.98 ± 0.36
0	- α	61.40	144		2.13 ± 0.111	25.09 ± 0.30	7.01 ± 0.11	7.65 ± 0.47
0	+ α	74.00	205		2.66 ± 0.221	19.15 ± 0.14	7.32 ± 0.52	6.42 ± 0.28
0	0	66.80	158		2.43 ± 0.058	22.75 ± 0.53	7.51 ± 0.75	6.61 ± 0.31
0	0	66.60	155		1.96 ± 0.004	21.70 ± 0.15	7.69 ± 0.62	6.56 ± 0.40
0	0	66.70	156		2.55 ± 0.066	22.59 ± 1.67	7.58 ± 0.79	6.58 ± 0.20
0	0	66.80	155		2.31 ± 0.040	22.35 ± 0.78	7.60 ± 0.72	6.59 ± 0.31
-1	-1			Vacuum frying	4.82 ± 0.076	22.26 ± 0.12	6.07 ± 0.37	7.30 ± 0.47
+1	-1				4.18 ± 0.009	19.39 ± 0.04	8.31 ± 0.93	6.38 ± 0.37
-1	+1				6.46 ± 0.121	20.59 ± 0.27	5.85 ± 0.22	6.32 ± 0.27
+1	+1				5.68 ± 0.022	19.34 ± 0.25	8.26 ± 0.87	6.12 ± 0.28
- α	0				4.83 ± 0.047	20.25 ± 0.10	3.61 ± 0.38	5.65 ± 0.44
+ α	0				5.08 ± 0.038	18.08 ± 0.08	10.12 ± 0.74	5.31 ± 0.40
0	- α				3.82 ± 0.190	21.43 ± 0.69	7.63 ± 0.18	8.44 ± 0.79
0	+ α				6.11 ± 0.043	19.17 ± 0.08	7.58 ± 0.17	5.31 ± 0.34
0	0				6.37 ± 0.040	21.26 ± 0.33	7.88 ± 0.74	6.29 ± 0.19
0	0				5.32 ± 0.061	21.06 ± 0.15	8.11 ± 0.45	6.11 ± 0.57
0	0				4.71 ± 0.036	20.84 ± 0.09	7.94 ± 0.44	6.30 ± 0.63
0	0				5.47 ± 0.050	20.94 ± 0.19	7.98 ± 0.21	6.23 ± 0.46

Component (%)	MIcon	MIvac
Moisture^* * Mean of 3 determinations. MIcon = instant noodles obtained by conventional frying. MIvac = instant noodles obtained by vacuum frying. **Calculated by difference, includes the dietary fiber fraction. Means with different letters in the same line show significant statistical differences between the samples by Tukey’s test (p < 0.05).	2.17 ± 0.041^a	2.22 ± 0.060^a
Fat*	23.40 ± 0.113^a	20.28 ± 0.015^b
Proteins*	11.66 ± 0.526^a	11.31 ± 0.082^a
Ash*	1.70 ± 0.010^a	1.65 ± 0.020^a
Carbohydrates**	60.97	64.54
Total dietary fiber*	8.13 ± 0.79^a	8.43 ± 0.06^a

Parameter	Experimental value	Predicted value	Relative deviation (%)
Water absorption (%)*	66.60	66.72	-0.8
Cooking time (s)*	170	168.3	1.01
Fat absorption (%) (conventional frying - FAC)*	22.33 ± 0.113	21.15	5.58
Fat absorption (%) (vacuum frying - FAV)^* * Arithmetic means of three replicates. Arithmetic means of four replicates. *Arithmetic means of seven replicates.	20.14 ± 0.015	19.90	1.21
Final resistant starch content (%) (conventional frying - RSC)**	6.95 ± 0.59	7.94	9.47
Final resistant starch content (%) (vacuum frying - RSV)**	7.89 ± 0.79	8.62	8.47
Firmness (N) (conventional frying)***	63.11 ± 3.96	60.98	3.49
Firmness (N) (vacuum frying)***	61.06 ± 2.60	-	-

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: María Gabriela Vernaza, Universidad San Francisco de Quito USFQ, Colegio de Ciencias e Ingeniería - El Politécnico, Diego de Robles, s/n, Vía Interoceánica, Quito - Ecuador, e-mail: mgvernaza@usfq.edu.ec