The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles

Abstract

Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea tea in hot water has antioxidant and antidiabetic activities, because of phytochemical compound content, namely tannins, alkaloids, phenol hydroquinone, phenolics, cardiac glycosides, flavonoids, and sterols. Using of this extract on food, such as jelly drinks, buns, and soymilk can increase functional values and influence physic, chemical, and sensory characteristics of food. The study was carried out to assess the effect of various concentration of pluchea tea on the physical, chemical and sensory properties of wet noodles. A one-factor randomized design was applied with pluchea tea at concentrations of 0, 5, 10, 15, 20, 25 and 30% (w/v). Physical properties analyzed included water content, swelling index, cooking loss, color and texture. Chemical properties measured were bioactive contents of total phenolic content, total flavonoid content, and antioxidant ability to scavenge DPPH free radicals and to reduce iron ions. Sensory properties determined were taste, texture, color, aroma and overall acceptance. The addition of various concentrations of extract offers significantly effects on parameters of physical, chemical and sensory properties of noodles, except color (redness, chroma and hue), cooking loss, water content, swelling index and aroma. Using of 10% (w/v) of pluchea tea resulted in the best sensory properties such as color, aroma, taste, texture, and overall acceptance with the scores of 5.62 (slightly like), 5.45 (slightly like), 5.46 (somewhat like), 6.53 (like), and 6.53 (like), respectively. Generally, the study concluded that wet noodles can be made by adding pluchea tea at 10% (w/v). Dried samples TPC, TFC, DPPH free radical scavenging and iron ion reducing power were 82.84 mg GAE/kg, 62.44 mg CE/kg, 130.68 mg GAE/kg and 51.33 mg GAE/kg, respectively.