Abstract
ABSTRACTThe physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.
Highlights
Noodles have been considered as a secondary staple food for human and remain an important part of the diet in many Asian countries
B* values indicated a shift toward the green (-a*) and yellow (+b*) quadrats, respectively, as the replacement level of watermelon rind powder (WRP) content increased in composite noodles
Firmness and adhesiveness values of composite noodles decreased as the WRP content increased
Summary
Noodles have been considered as a secondary staple food for human and remain an important part of the diet in many Asian countries. The popularity of noodles has been increasing worldwide because of their affordable prices, palatable taste, and cooking convenience. Noodle is a major carbohydratebased food and is a main source of wheat products in the Asian diet (Jang, Bae, & Lee, 2015). According to Ma et al (2014), noodles occupy nearly 40% of the total wheat flour consumption in several Asian countries. Noodles are made from wheat flour, water, sodium chloride, and kansui reagent or alkaline salt solution. The alkaline salts are usually sodium or potassium carbonates, exhibiting a diversity of ratios and dosages (Hatcher & Anderson, 2007)
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