Structural and quality evaluation of soy enriched functional noodles (original) (raw)
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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...
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.
Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour
IOP Conference Series: Earth and Environmental Science, 2017
Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0-13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and-81.99 to-52.49 g.sec. Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Effect of chicken meat on quality characteristics of soya flour based noodles
International Journal for Agro Veterinary and Medical Sciences, 2013
The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken meat noodles by hand operated extruder with soyabean flour. Three levels of lean chicken meat viz. 30, 40 and 50 percent were used for replacement of soyabean flour in the preparation. The noodles formulated without chicken meat served as control and were compared with chicken meat noodles incorporated with different levels of lean chicken meat. Both control as well as chicken meat noodle were evaluated for various physico-chemical and sensory properties. Sensory scores and physico-chemical properties indicated that 50 percent chicken meat was optimum extension level for the formulation of extended chicken meat noodles by hand operated extruder. The pH and emulsion stability of various emulsions prepared in study revealed decreasing trend none significantly in pH and significantly (P<0.05) in emulsion stability with increase in level of meat. Among the physico-chemical characteristics moisture showed increasing trend non significantly while protein, fat, ash, crud fiber, yield, water absorption index, weight increase decreased and cooking loss significantly (P<0.05) with increase in level of meat in noodles. The other parameters like moisture, water solubility index and volume increase increased significantly (P<0.05) on increase in level of meat in noodles from 0 to 50 percent.
2021
The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increa...
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.
Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
Chinese Journal of Medical Research, 2018
Wheat flour is widely used in many food industries involving noodles. Therefore, noodles are an important part in the diet of many countries around the world. The objective of this study was to assess the nutritional and sensory characteristics of wheat-sorghum and Wheat-millet enhanced with guar flour for noodles production. The noodles were prepared as Daber-noodle and millet-noodle by mixing wheat flour to Daber or millet flours to obtain a mixture of 10%, 20% and 30% noodles) compared to control (Nobo). The falling number of wheat flour was 441, wet gluten was 32±0.01%, and dry gluten was 22±0.3%. As the concentration of millet and Daber flour increased in the prepared noodles, the moisture, ash, oil and protein contents consequently increased, while the case was reversed in carbohydrate contents. In the millet-noodle, and at the mixture of 10%, 20% and 30%, Na were 0.23, 0.31 and 0.31 mg/100g, respectively, while were 0.18, 0.24 and 0.25 mg/100g in Daber-noodle, whereas potassium content, at the same mixtures were 0.25, 0.22 and 0.32 mg/100g, respectively, in the millet-noodle, and 0.20, 0.29 and 0.29 mg/100g, respectively, in Daber-noodle. It seemed that control-noodle sample was more acceptable followed by Daber-noodle samples while the millet-noodle samples were the last choice for the panellists. ANOVA proved that the different noodle samples were statistically significant, i.e. some samples are highly preferred by panellists while others are fairly accepted. Further studies should concern adding some additives to improve acceptability for millet-noodle and Daber-noodle.
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.
Nigerian Food Journal, 2013
Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate (63.34-70.53%), moisture (4.34-4.97%) and vitamin A (11.62-35.00 mg/100 g) but lower protein (3.36-7.89%), fat (16.91-25.09%), calcium (0.73-0.89%), phosphorus (0.24-0.32%), iron (0.10-0.27%) and ash content (1.17-3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrient composition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.