Abstract
Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product.
Highlights
According to a ABIMA survey (2005), the instant noodles market has been growing at rates of 5% per year
The raw materials were characterized for their proximate composition following AACC methods (2000) and they include: (i) moisture, according to method 44-15, (ii) fat, according to method 30-10, (iii) protein, according to method 46-13, (iv) ash, according to method 08-10, and (vi) carbohydrates by difference, and (vii) total dietary fiber according to method 991.43 (AOAC 1995)
In pre-tests, when more than 10% of green banana flour (GBF) was added it was impossible to produce any viscoelastic dough, and it was decided to use this maximum limit of GBF for noodle production
Summary
According to a ABIMA survey (2005), the instant noodles market has been growing at rates of 5% per year. This increase in production and consumption of instant noodles can be attributed to their low cost and convenience, and because they are quick and easy to prepare. Resistant starch (RS) is a starch fraction that does not provide glucose to the body and resists enzymatic digestion in the small intestine, but can be fermented in the colon by bacterial microflora producing mainly gas and short chain fatty acids Ciênc. agrotec., Lavras, v. 35, n. 6, p. 1157-1165, nov./dez., 2011
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