Influence of carrot puree incorporation on quality characteristics of instant noodles

Abstract

AbstractThe present investigation was undertaken to develop carrot puree‐incorporated noodles and increase vegetable intake in the diet of consumers. Carrot puree was incorporated at 0, 10, 20, 30, 40, and 50 g per 100 g of refined wheat flour. Cold extrusion and air‐drying method were used to prepare noodles. Carrot noodles were analyzed for nutritional, sensory, cooking, and textural properties. Forty grams of vegetable puree per 100 g of refined wheat flour was preferred in sensory evaluation. The nutritional analysis results of 100 g dried carrot noodles indicated increase in total carotenoids (1.58 mg) and minerals such as calcium (36.3 mg), phosphorous (140.4 mg), iron (9.5 mg), potassium (192.4 mg), and crude fiber (3.85 g) compared with control. Carrot noodles in comparison with control (14.33%) showed decreased cooking loss (8.74%) which affirmed better binding of fiber particles with starch–protein matrix. The texture analysis of test noodles showed reduction in hardness (27.06%), springiness (79.78%), and cohesiveness values (0.74%) compared with control noodles.Practical ApplicationsInstant noodle enrichment with vegetable source (carrot) will not only find a new avenue for the noodle industry to provide healthier option to the consumers but also nutritionally enhance the noodles with micronutrients such as vitamins, minerals, dietary fibers, and phytochemicals. The carrot in puree incorporation improves the sensory, cooking, and nutritional qualities of noodles. The enrichment with vegetable source (carrot) will develop low‐energy dense air‐dried instant noodles and can help increase vegetable intake in the diet of consumers through a food matrix that is well appreciated by all age groups.