Abstract
The instant noodle (IN) consumption increased significantly among the pasta. The use of regional products may increase the economic value chain, besides the increase of final product functional properties. The aim of this work was to evaluate the partial replacement of refined wheat flour by purple sweet potato, beet and carrot in IN production. The IN were evaluated regarding the fat content (after frying and rehydration), cooking properties, instrumental texture, antioxidant capacity and glycemic index. The results showed that is possible to do the replacement the wheat flour, between the studied conditions, and achieve an IN with similar characteristics to standard sample, but with higher antioxidant capacity and low glycemic index.
Highlights
Instant noodles (IN) were originated in Japan in the 1950s and are currently produced in 80 countries
The wheat flour (WF) was found high in protein content and low in ash content, suggesting a good flour for noodles manufacturing and for the development gluten network, since there is no evidence of the outer layer from the wheat grain
In the case of purple sweet potato (PSP), starch is the most predominant compound and the starch value is in agreement with those found by Ji et al (2015) for different varieties of PSP
Summary
Instant noodles (IN) were originated in Japan in the 1950s and are currently produced in 80 countries. In 2019, approximately 106.4 billion servings of instant noodles have been consumed worldwide, where Asian countries correspond to nearly 80% of instant noodles consumed (WINA, 2020). The consumption of IN is increasing every year due the affordability, convenience and palatability. There are several researches to improve the quality of IN through fortification to obtain noodles with high nutritional and desirable eating qualities (Parvin et al, 2020), for example the improvement of flavor and color. One possible alternative might be the use of regional products to provide sensory characteristics to noodles, aside from the addition of functional properties. The use of the roots and tubers reduce waste belong the agro-industrial chain
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
