Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles

S. Susanti,A. Hintono,B. Dwiloka,N. Nurwantoro,B.E. Setiani,V.P. Bintoro

doi:10.26656/fr.2017.5(6).027

Abstract

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

Highlights

Noodles have become a favourite food source for carbohydrates in almost all stratum of society because of their savoury taste, chewy texture, ease to serve, and can be further processed into a variety of delicious menus (Errington et al, 2014)
The use of spinach in the form of pasta in large proportions, it had a positive impact on the characteristics of noodles chemically, but physically caused a dark green appearance on the colour of instant noodles produced, so it was less accepted by panellists
Fortification of spinach extract (SE) will be evaluated for its effect on antioxidant status, nutrient content, and sensory characteristics of spinach noodles produced

Summary

Introduction

Noodles have become a favourite food source for carbohydrates in almost all stratum of society because of their savoury taste, chewy texture, ease to serve, and can be further processed into a variety of delicious menus (Errington et al, 2014). Noodle consumption especially its instant packaging has increased more than other fast foods such as pizza or burgers for the last decades (Hou, 2010). Instant noodles are not always good for health even though rich in flavour. This is due to the imbalance in nutritional composition and the presence of some food additive ingredients (Gulia et al, 2014). In order to produce noodles that are relatively healthy and balanced in the aspect of nutrition, especially for a period of body growth and development, it is necessary to provide additional vegetables in the manufacturing process. With the addition of vegetables, it is expected that noodles can become vitamin-rich food products. It is necessary to make efforts to process vegetables-rich foods that are accepted and favoured by children

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Results