Fortification of noodles with processed bamboo shoots: Evaluating the impact on nutritional composition, antioxidant activity and sensory characteristics

Abstract

Noodles, a ubiquitous and convenient dietary choice for millions, have become an integral part of the contemporary diet. As dietary preferences evolve and nutritional deficiencies persist, the necessity of fortifying noodles with essential nutrients has gained prominence. In the present study, the nutritional content of noodles fortified with a fiber rich powder of freeze-dried and oven-dried bamboo shoots was compared to the control. The noodles fortified with the powder had a maximum content of amino acid (1.15 g/100 g), proteins (7.14 g/100 g), carbohydrates (40.4 g/100 g), starch (71.1 g/100 g). Vitamin C and E contents of the fortified noodles were enhanced compared to control noodles, with fortified noodles containing a maximum vitamin C content of 2.91 mg/100 g and a maximum vitamin E content of 0.79 mg/100 g. The content of fat in the fortified noodles was lower than the control noodles (2.71 g/100 g), which will be beneficial for health conscious consumers. The antioxidant activity was highest in the fortified noodles (1420.6 µg/ml, IC50 of DPPH), and the minimum antioxidant activity was observed in control noodles (IC50 value of 2431.17 μg/ml). The sensory score for fortified noodles was greater for texture (7.5), taste (7.7), and overall acceptability (7.2) compared to the control noodles (7.4, 7.6, and 7.0 respectively). Fortifying noodles with essential nutrients is a promising way to improve the nutritional value of this popular food item. Bamboo shoots, being rich in micro- and macro-nutrients, could play a key role in improving the nutritional and health-enhancing properties of fortified products.