Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles (original) (raw)
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Development and quality evaluation of jamun seed powder supplemented noodles
Journal of Pharmacognosy and Phytochemistry, 2018
Jamun seed powder has been used for centuries as a natural form for balancing the healthy blood sugar level, control cardio-vascular and gastro-intestinal disorders. Therefore, an attempt has been made to utilize this nutritive jamun seed powder in value added product, thus reducing the wastage. The wheat flour was blended with jamun seed powder in the ratios of 2, 4, 6, 8 and 10 per cent for the development of noodles. The developed products were stored for 90 days to ascertain the changes in cooking characteristics, proximate composition and sensory parameters. The cooking properties were altered by the addition of jamun seed powder. Cooking time, weight increase and volume increase showed an increasing trend with the incorporation of jamun seed powder from 9.98 to 11.01 minutes, 141.42 to 174.52 per cent and 140.00 to 210.00 per cent, respectively. On the basis of sensory evaluation, noodles prepared from 8 per cent jamun seed powder were adjudged the best with regard to their ac...
Current Research in Nutrition and Food Science Journal, 2020
Noodles play an important role as a potential alternative staple food in Indonesia. The nutritious non-wheat noodles are potentially develop through utilizing Indonesia's abundant local commodities, such as sorghum, mung bean and sago noodles Besides that the different characteristics of starch types in these raw materials will produce the different quality of noodles. Thus, the aim of this study is to determine the physical characteristics, cooking quality and sensory quality of various noodle formulas. Five formulas with different proportions of sago and sorghum flour are used in this study, 50:20 (F1), 40:30 (F2), 30:40 (F3), 20:50 (F4), 10:60 (F5), respectively. The results show that three raw materials have higher dietary fiber than the wheat flour has. Sorghum, mung bean and sago contain resistant starch of 9.50, 9.63 and 10.58 mg/100g, respectively. F1 Noodle formula with Sorghum: Mung Bean: Sago proportion of 20: 30: 50 has closer sensory quality (taste, aroma and texture) to the wheat noodle. F1 composite flour have better pasting properties than other formula, with the pasting temperature about 78.20 o C, peak viscosity 1799 RVU, breakdown 768 RVU, final viscosity 1632 RVU and peak time 4.4 min. The F1 noodle formula has the highest cooking loss value, and the highest texture compared to the other formulas. The conclusion of this study is F1 formula has the potential opportunities as an alternative non-gluten functional food product development with physical and sensory quality close to wheat noodles, nevertheless it has high cooking loss value.
Journal of Food Science and Engineering
The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proximate, mineral and sensory analysis. Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%, ash 1.84-3.67%, fat 1.95-3.61%, crude protein 10.07-14.44%, carbohydrate 33.15-61.45%, dietary fibre 16.65-36.22% and caloric value 214.53-288.28 kJ/100 g. There was a significant increase (p < 0.05) in the moisture, ash, fat, crude protein and dietary fibre of the noodles on the substitution with cowpea flour, acha flour and MLP. Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g, potassium 26.70-40.40 mg/100 g, calcium 18.03-59.02 mg/100 g, iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g. Noodle sample produced from 75% wheat and 25% cowpea flours were significantly higher (p < 0.05) in mineral content (except for potassium). Sensory evaluation results showed that cowpea and acha flours can be substituted at 25% levels with 75%, wheat flour and acha flour can as well be substituted at 50% with 50% cowpea flour while MLP at 2% with 50% wheat flour, 23% acha flour and 25% cowpea flour without significantly (p < 0.05) affected the sensory attributes of the noodles. This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.
Preparation and Characterization of Protein and Fibre rich instant noodles
IJCRT, 2020
Instant noodles are generally one of the staple food eaten in many Asian countries. Instant noodles have become recognized globally and its global use is growing day by day. The quality attributes of instant noodles such as flavor, texture, convenience, safety and long shelf life make them attractive. In the current research, protein and fiber rich noodles were prepared by incorporation of soy and oats flour. Soya and Oats flour are used in the proportion of 1:1 respectively. Some other ingredients at different concentration like wheat flour, guar gum, maida, gelatin and corn starch at specific proportion were used. The chemical composition of selected noodles showed moisture content 9.2%, fat 0.19%, and ash content of 2.1% which reveals that it is a good source of nutrients in comparison with others. Moreover, the cooking qualities were also evaluated and it showed that cooking time of 8 min, swelling index 1.38 and water absorption 112.18 %. Final product was studied for its sensory evaluation up to 7 days at room temperature. It was found that product retained its sensory properties during the storage period and product was relished very much by panel of judges.
Instant noodles is one of breakfast and staple food item of East Asian countries, whose consumption is gradually increasing day by day worldwide. Noodles, being a poor source of proteins due to use of refined flour in its production. Therefore, now it is an obligatory to fortify noodles with protein and fiber rich ingredients which will potentially enhance not only nutritional value but also functional characteristics. The present review focuses on fortification of protein and fiber rich ingredients in foods and its effects. The fortification could be optimized with the use of soy and like other protein rich ingredients as a source of protein. To uplift the fiber content, ingredients like Rice bran, Oat, Whole grains are being used. Although, fortification of soy in noodles would add nutraceutical values to noodles by isoflavones, phytosterols and oligosaccharides. Moreover, it balances essential amino acids of foods especially lysine. Cellulose, hemicelluloses, pectic substances, gums, resistant starch, inulin are existing as principle dietary fibers of cereals, legumes, fruits and vegetables. Fortification of foods with rice bran possibly replaces functional characteristics of noodles like water absorption capacity, water holding capacity, texture, gelling, thickening, emulsifying and stabilizing properties of noodles. Beyond the functional characteristics it contributes immense therapeutic benefits like, reduction of cholesterol, coronary heart diseases, diabetes, weight loss etc.
Addition of Kecombrang Flower Flour (Etlingera elatior) to the Characteristics of Red Beans Noodles
AGRITROPICA : Journal of Agricultural Sciences
Along with the times, many types of food have changed both in terms of taste, appearance, and presentation. One of the foods that are much favored by the community and easy to serve is wet noodles. Wet noodles supplemented with 10% red bean flour is expected to help fulfill protein. Moisture content of wet noodles reaches 52% so that the shelf life is quite short. Kecombrang can be used as a preservative to extend the shelf life of wet noodles. This research was conducted to obtain physical, chemical, organoleptic and shelf life characteristics based on the Total Plate Count (TPC) of red bean wet noodles. The experimental design used in this study was a single factor Randomized Block Design (RAK), namely the addition of kecombrang flower flour with 5 treatment levels, namely 1%, 2%, 3%, 4% and 5%, from 100 g flour (90 g wheat flour + 10 g red bean flour). Each treatment was repeated 3 times to obtain 15 experimental units. The results showed that the highest water content was 64,33%...
African Journal of Food, Agriculture, Nutrition and Development
Tamarind (Tamarindus indica L.) fruit are a major crop of Thailand and many other countries. Tamarind fruit are used in food processing, but their seeds, which constitute about 34% of each fruit, are largely a wasted byproduct. Production of fresh noodles, using flour made from tamarind seed (TSF) as a partial substitute for wheat flour, was tested. The proportion of TSF in the flour was varied from 0, 5, 10, 15 and 20%, with the balance being white wheat flour. Results showed that with increasing the levels of TSF in the flour there was a concomitant increase in their carotenoid content, but 15% resulted in negative responses from the sensory evaluation panel due mainly to darkening and browning of the color of the noodles and making them less soft and less elastic. These perceptions by the panelists were reflected in the measurement of L*, a* and b* and the tensile force of dough and tensile strength of cooked noodles. When the noodles made from 10% TSF plus 90% wheat flour were tested, their moisture content, protein, total carbohydrate, fat and ash were 70.6, 6.26, 21.5, 1.08, 0.490 g/100g and calories was 121 kcal/100g, respectively and their mineral contents were calcium, magnesium, phosphorus, potassium and sodium at 16.0, 14.4, 45.3, 27.2 and 130 mg/100g, respectively. Total phenolic content and antioxidant activity also progressively increased with increasing levels of TSF in the flour. The total phenolic content from noodles made from 10% TSF plus 90% refined wheat flour were 7.92 mg GAE/g, antioxidant activity was 29.6 mM TE/g by ferric reducing antioxidant power, 17.1 mM TE/g by 2,2 diphenyl-1-picrylhydrazyl assay and 3.84 mM TE/g by 2,2'-azino-bis (3-ethylbenzothiazo line-6sulphonic acid). The descriptive analysis of eight trained panelists discovered 16 individual attributes of cooked noodles made from 10% TSF plus 90% wheat flour. These attributes were yellowness, turbidity, egg odor, flour odor, tamarind flour odor, roasted tamarind seed odor, alkaline odor, egg flavor, flour flavor, tamarind flour flavor, roasted tamarind seed flavor, bitter taste, wetness, smoothness, softness and elasticity. The descriptive analysis showed that the cooked noodles containing 10% TSF had similar characteristics to cooked noodles made from 100% wheat flour except for roasted tamarind seed odor, tamarind flour flavor and roasted tamarind seed flavor that were unique characteristics, as would be expected.
Food Research, 2021
Noodles are popular carbohydrate-rich food products generally made from wheat flour. This study developed a new type of noodle out of local resources namely sorghum flour, mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2 (30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and functional property of each formula then analysed. All formulas fulfilled the daily dietary intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33% fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48% insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung bean and sago starch flour-based noodles can be a good source of daily nutrition which also include functional compounds such as dietar...
Noodles are made from wheat flour thus making it a necessity to fortify it with high protein ingredient. This study is aimed at enriching wheat flour (WF) noodles with kidney bean flour (KBF). Noodles were formulated from four blend ratios of Wheat and Kidney Bean Flour thus: 80:20 (HBA), 70:30 (GCB), 60:40 (FDC), and 50:50 (EED) were compared to commercial (CON) noodles. From the blends, noodles produced were evaluated for proximate, mineral, noodle cooking quality, amino acid and sensory evaluation. The proximate composition result showed that sample EED had 22.93% protein and was significantly different (p < 0.05) from the control (10.21%). The protein content increased with increase in the incorporation of kidney bean flour to the blend. The mineral composition (Na, Ca and Zn) showed that there was significant difference (p > 0.05) in the formulated samples while Cd and Pb were not detected. Noodle cooking quality presented sample FDC with the least coking loss value. Amino acid results of leucine and isoleucine ranged between (5.663-7.685 g/100g) and (2.349-3.887 g/100g) respectively. The result of the sensory evaluation is based on a nine-point hedonic scale which presented that generally apart from CON, noodles from FDC had the overall acceptability followed by GCB, HBA and EED. Conclusively, EED had the highest protein due to the high quantity of KBF in the blend. KBF can be used as an underutilized protein source to improve the nutritional quality of noodles which is beneficial to both young and adult consumer.
The study was conducted with the aim of increasing protein content of the noodles and utilizing the underutilized more nutritious tamarind kernel powder. Formulations were prepared by keeping semolina constant at (50%) and added whole wheat flour and tamarind kernel powder in the ratios (50%:0%, 40%:10%, 30%:20, 20%:30%) respectively. These were extruded using single screw extruder. These were assessed for their sensory properties, nutritional composition and shelf life studies. the formulation S2 (10% tamarind kernel powder) containing 13.69% protein,2.25% fat, 1.97% crude fiber, 2.95% minerals,66.05mg/100g of calcium,143.98mg/100g of potassium was found to be the most accepted. The sensory evaluation results showed that noodles prepared with 10% tamarind kernel powder perceived as the most accepted product.