Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Figures & data

Table 1. The chemical composition of rye flour and black garlic.

Tabla 1. Composición química de la harina de centeno y el ajo negro.

Sample	Moisture content (%)	Fat (%)	Protein (%)	Ash (%)	Carbohydrates (%)	Starch (%)	Total dietary fiber (%)
Rye flour	11.25 ± 0.12	1.21 ± 0.01	12.67 ± 0.07	0.64 ± 0.02	74.24 ± 0.17	53.86 ± 0.65	1.10 ± 0.05
Black garlic	48.57 ± 0.36	1.01 ± 0.15	10.90 ± 0.17	2.35 ± 0.06	37.14 ± 0.12	–	10.49 ± 0.27

Figure 1. (A) Production of black garlic pulp (BGP)-fortified rye flour noodles, and (B) the cooked rye flour noodles with different BGP concentrations.

Figura 1. (A) Producción de fideos de harina de centeno enriquecidos con pulpa de ajo negro (BGP) y (B) fideos de harina de centeno cocidos con distintas concentraciones de BGP.

Table 2. Color and cooking properties of rye flour noodles with different concentrations of black garlic pulp (BGP).

Tabla 2. Color y propiedades de cocción de fideos de harina de centeno adicionados con distintas concentraciones de pulpa de ajo negro (BGP).

Sample	0% BGP	1.0% BGP	2.0% BGP	3.0% BGP	4.0% BGP	5.0% BGP
L* value	71.31 ± 0.14^a	69.67 ± 0.12^b	66.41 ± 0.26^c	65.33 ± 0.20^d	61.50 ± 0.18^e	60.68 ± 0.15^f
a* value	4.53 ± 0.12^d	4.37 ± 0.19^d	5.58 ± 0.2^b	5.31 ± 0.07^c	6.66 ± 0.09^a	6.63 ± 0.03^a
b* value	15.32 ± 0.27^b	14.51 ± 0.35^c	15.82 ± 0.27^a	14.56 ± 0.12^c	15.67 ± 0.04^ab	15.78 ± 0.01^a
Pasta color index (PCI) value	72.94 ± 0.17^a	71.17 ± 0.17^b	68.27 ± 0.28^c	66.93 ± 0.27^d	63.46 ± 0.17^e	62.70 ± 0.14^f
Cooking loss (%)	7.39 ± 0.25^a	6.54 ± 0.17^b	6.14 ± 0.14^c	5.86 ± 0.20^c	6.50 ± 0.27^b	7.24 ± 0.15^a
Cooking time (s)	315 ± 5^a	282 ± 3^b	277 ± 3^bc	275 ± 5^c	272 ± 3^c	263 ± 3^d

Note: Data are expressed as mean ± standard deviation. Different letters indicate significant differences at P < 0.05 in the same row. L* is lightness/darkness index, a* is redness/greenness index, and b* is yellowness/blueness index, PCI value = $\sqrt{L{\ast }^2+b{\ast }^2}$.

Nota: Los datos se presentan como medias ± desviación estándar. Las distintas letras en la misma fila indican diferencias significativas a P < 0.05. L* = índice de claridad/oscuridad, a* = índice de rojo/verde y b* = índice de amarillo/azul, valor $\mathrm{P}\mathrm{C}\mathrm{I}=\sqrt{L{\ast }^2+b{\ast }^2}$.

Table 3. Textural and sensory properties of rye flour noodles with different concentrations of black garlic pulp (BGP).

Tabla 3. Propiedades texturales y sensoriales de fideos de harina de centeno adicionados con distintas concentraciones de pulpa de ajo negro (BGP).

Sample	0% BGP	1.0% BGP	2.0% BGP	3.0% BGP	4.0% BGP	5.0% BGP
Texture profile analysis
Firmness (N)	46.412 ± 0.276^d	48.815 ± 0.592^c	54.716 ± 0.795^a	45.393 ± 0.187^e	48.498 ± 0.580^c	50.550 ± 0.119^b
Springiness	0.894 ± 0.014^a	0.918 ± 0.051^a	0.915 ± 0.069^a	0.923 ± 0.013^a	0.912 ± 0.008^a	0.935 ± 0.046^a
Cohesiveness	0.707 ± 0.031^ab	0.710 ± 0.002^ab	0.718 ± 0.004^a	0.716 ± 0.015^ab	0.703 ± 0.025^ab	0.685 ± 0.009^b
Adhesiveness	31.662 ± 0.702^d	34.683 ± 0.459^b	39.278 ± 0.477^a	32.480 ± 0.815^c	34.096 ± 1.595^bc	34.629 ± 0.903^b
Chewiness	35.646 ± 0.437^a	31.845 ± 0.951^bc	35.933 ± 0.796^a	29.977 ± 0.936^d	31.424 ± 0.783^c	33.008 ± 0.292^b
Recovery	0.348 ± 0.017^a	0.347 ± 0.004^a	0.363 ± 0.012^a	0.354 ± 0.007^a	0.341 ± 0.019^a	0.318 ± 0.007^b
Tensile test
Tensile force (g)	42.33 ± 0.51^a	36.93 ± 0.73^b	34.22 ± 0.72^b	30.03 ± 0.76^d	33.10 ± 0.56^c	37.35 ± 0.44b
Breaking distance (cm)	13.94 ± 0.45^a	12.80 ± 0.50^b	13.97 ± 0.67^a	12.11 ± 0.50^b	12.35 ± 0.60^b	14.01 ± 0.07^a
Sensory evaluation
Firmness	6.83 ± 1.17^a	6.50 ± 1.22^a	6.17 ± 0.98^a	6.83 ± 0.98^a	6.50 ± 1.38^a	7.17 ± 0.75^a
Chewiness	7.17 ± 0.98^a	6.50 ± 1.22^a	6.50 ± 0.84^a	7.33 ± 0.82^a	6.50 ± 1.38^a	6.83 ± 0.98^a
Springiness	6.67 ± 1.37^a	6.83 ± 0.98^a	6.00 ± 1.41^a	6.67 ± 0.82^a	7.00 ± 1.10^a	6.67 ± 1.03^a
Overall acceptability	6.33 ± 1.37^a	6.33 ± 1.37^a	6.00 ± 1.55^a	7.17 ± 0.75^a	7.00 ± 1.10^a	7.00 ± 1.10^a

Note: Data are expressed as mean ± standard deviation. Different letters indicate significant differences at P < 0.05 in the same row.

Nota: Los datos se presentan como medias ± desviación estándar. Las distintas letras en la misma fila indican diferencias significativas a P < 0.05.

Figure 2. Storage modulus, G′ (A), loss modulus, G′′ (B), and the loss factor, tanδ (C) of rye dough with different addition amounts of black garlic pulp (BGP) studied by rheological analysis.

Figura 2. Módulos de almacenamiento, G′ (A), módulos de pérdida, G′′ (B), y el factor de pérdida, tanδ (C) de la masa de centeno adicionada con distintas cantidades de pulpa de ajo negro (BGP) estudiado mediante análisis reológico.

Figure 3. Surface (A) and cross-section (B) morphologies of rye flour noodles with 0%, 1.0%, 2.0%, 3.0%, 4.0%, and 5.0% black garlic pulp (BGP) studied by scanning electronic microscopy.

Figura 3. Morfologías superficiales (A) y transversales (B) de fideos de harina de centeno adicionados con 0%, 1.0%, 2.0%, 3.0%, 4.0% y 5.0% de pulpa de ajo negro (BGP) estudiadas mediante microscopía electrónica de barrido.