Abstract
Central composite design was employed to optimize the cooking, textural and overall acceptability score of the instant dried noodles prepared with multigrain flour and gluten incorporation. Sorghum flour (X1, 10–50%), soy flour (X2, 10–20%) and gluten (X3, 2–4%) were the independent variables investigated with respect to five response variables including cooking time (Y1), cooked weight (Y2), cooking loss (Y3), hardness (Y4) and overall acceptability (Y5). The optimum level was found to be 24.61% sorghum, 13.23% soy and 2.95% gluten resulting in cooking time = 9 ± 0.60 min, cooked weight = 17.30 ± 0.17 g, cooking loss = 11.46 ± 0.64 g/100 g, hardness = 36.65 ± 3.2 N with overall acceptability score of 7.3 ± 0.71, respectively. Optimized noodles showed higher ash (3.40 ± 0.11%), protein (16.63 ± 0.55%), fiber (4.78 ± 0.04%) as well as iron content (4.53 ± 0.02 mg/100 g) than the control (0.83 ± 0.02%, 13.13 ± 0.84%, 0.00 and 2.38 mg/100 g) and Maggie noodles (3.19 ± 0.01%, 10.53 ± 0.30%, 0.41 ± 0.50% and 0.22 ± 0.00 mg/100 g) made with refined wheat flour. Optimized noodles also revealed good total phenolic content (84.57 ± 1.42 mg GAE/100 g DW) and 1,1-diphenyl-2-picrylhydrazyl scavenging activity (19.64 ± 0.20%). Hence, optimized noodles have substantial potential as a protein–fiber-rich complementary food to improve the nutrient delivery of mid-day meal scheme and satisfying the protein requirement of primary class children (12 g/child/day) as laid down by MHRD (India) under the scheme.
Highlights
Instant noodles have been recognized as a global food among the people of different age-groups, gender and regions
Refined wheat-based noodles are a rich source of carbohydrate but lack essential minerals and dietary fiber components as most of them are lost during the wheat flour refinement process [4]
Refined wheat flour (Sharbati), soybean flour (Ahilya 3), sorghum flour (Pant Chari 5) and common salt (NaCl) of Tata brand used for noodles formulation procured from local market of Noida, Uttar Pradesh (India)
Summary
Instant noodles have been recognized as a global food among the people of different age-groups, gender and regions. Sorghum (Sorghum bicolor) is a major staple food consumed by a millions of the people lives in semi-arid regions of Africa, Asian and Latin America [10] It contains 1.34% ash, 8.47% protein, 1.50% fiber [10] and known for its rich phytochemicals profile including tannins, phenolic acids, phytosterols which can significantly enhance the human health possibly due to their antioxidant potential [11]. These noodles are developed for primary and upper primary school children that rely on the gluten-enriched diets such as Roti-sabji, Dal-roti, Dal-poori to fulfill their protein and energy requirements; gluten incorporation can be taken as an advantage to improve the final product quality without having any adverse effect on the targeted consumers
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