Abstract
Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and sensory properties of instant fried noodles. Four flour blends in ratios of 100:0:0, 80:15:5, 70:20:10, 60:25:15 wheat, soybean and carrot pomace flour respectively were prepared. The results indicated a significant difference (P<0.05) in protein and crude fiber content of the noodles made from the flour blends. The cooking loss and water absorption increased with increase in the amount of substituted soybean and carrot pomace flour. There was no significant difference in the tensile strength among noodles. However, breaking length of the noodles decreased with increase in replacement of soybean and carrot pomace flour. The noodles decreased in brightness with increased carrot pomace substitution. Noodles made from 80% wheat flour, 15% soybean flour and 5% carrot pomace were the most preferred by the sensory panelist. Incorporation of soybean flour and carrot pomace flour improved the nutritional quality and sensory attributes of the instant fried noodles. Key words: Instant fried noodles, carrot pomace flour, soybean flour.
Highlights
Consumption of noodles has increased worldwide because of their convenience, palatability, shelf stability and affordability
Lightness of the noodles decreased with replacement of wheat with soybean and carrot pomace flour
Instant fried noodles were prepared by substituting wheat flour with soybean (15, 20 and 25%) and carrot pomace flour (5, 10 and 15%) in an effort to improve their protein and dietary fiber content
Summary
Consumption of noodles has increased worldwide because of their convenience, palatability, shelf stability and affordability. Noodles are pasta products mainly made from flour, water, salt. The properties of the flour, type of salt and the manufacturing process leads to a wide array of noodles types (Fu, 2008; Gulia et al, 2014). Noodles are mainly made by a process of mixing raw materials, dough sheeting, compounding, sheeting / rolling and cutting. Noodle strands coming out of cutting rolls are further processed to produce different types of noodles (Fu, 2008; Gulia et al, 2014; Adejuwon et al, 2020). Two types of noodles are generally known, white salted noodles made from flour, sodium chloride and water, and yellow alkaline noodles made from flour, alkaline salts (sodium tripolyphosphate and sodium carbonate) and water (Asenstorfer et al, 2006; Siah and Quail, 2018)
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