Abstract
This research aimed to investigate the effect of dried garlic powder (DGP) and dried white pepper powder (DWPP) on physicochemical and sensory properties and to develop a garlic-pepper flavoured purple rice noodle (GPFRD). The garlic-pepper powder (GPP) aroma found to be comprised of pine, garlic, onion, citrus and woody characteristic. The 78 g of DGP and 20 g of DWPP provided high sensory rating score of pepper aroma (5.9 ± 0.1) and overall aroma (5.6 ± 0.2) with a high content of beta-caryophyllene (0.101 ± 0.04 mg/g powder), limonene (0.069 ± 0.02 mg/g powder), allicin (10.48 ± 0.18 mg/g powder) and piperine (0.71 ± 0.11 mg/g powder). The cooked GPFRD mixed with garlic-pepper at 2% possessed the good quality of physical and chemical properties with sensory rating score. The GPFRD using 2% of GPP provided preference rating score in the range of 6.0–6.7 with consumer acceptance at 82.0% and purchase intention at 74.0%. Consequently, the optimum ratio of DGP and DWPP provided a better spice mix for aroma, flavour, with some bioactive compound aspects. A suitable amount of GPP can provide the preferable properties of flavoured purple rice noodles.
Highlights
This research aimed to investigate the effect of dried garlic powder (DGP) and dried white pepper powder (DWPP) on physicochemical and sensory properties and to develop a garlic-pepper flavoured purple rice noodle (GPFRD)
The objectives of this study were to develop noodle using purple rice and white rice added with the suitable ratio of dried garlic powder (DGP) and dried white pepper powder (DWPP) by using direct extrusion for an acceptable physical, chemical, texture, and sensory properties and to create a new choice for a food product with a unique aroma, flavour, and active compounds from garlic and pepper to be a functional food
The results showed that the garlic aroma characteristics can be defined from allyl methyl sulfide, dimethyl disulfide, and dimethyl trisulfide while the white pepper aroma characteristics can be defined as beta-pinene, limonene, and beta-caryophyllene
Summary
This research aimed to investigate the effect of dried garlic powder (DGP) and dried white pepper powder (DWPP) on physicochemical and sensory properties and to develop a garlic-pepper flavoured purple rice noodle (GPFRD). The cooked GPFRD mixed with garlic-pepper at 2% possessed the good quality of physical and chemical properties with sensory rating score. There are alternative aspects of adding flavouring agent to enhance the savory preference toward noodle products such as herbs and spices. Many flavour compounds show significant effect toward consumer perception, for instance, the characteristic of www.nature.com/scientificreports garlic (pungent, spicy, and savory) and white pepper (peppery, spicy, fruity, and citrus) can be able to satisfy the appetite of consumers when added to the appropriate proportion of food products[5]. The aroma and flavour of pepper are considered to possess pungent flavour, including citrusy, woody, and floral notes Those characteristic odors are originated from volatile compounds which are odor-contributing terpenes comprising with pinene, sabinene, limonene, caryophyllene, and linalool[8]. The extracts of such Chinese herbs such as Allium sativum and Piper nigrum that have been shown to extend the shelf life of fresh noodles[11,12]
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