The effect of pre-treatment in the making of orange fleshed sweet potato flour on dried noodle’s quality

Abstract

Orange-fleshed sweet-potato (OFSP) is excellent sources of powerful natural antioxidant and provide beneficial effects on human health, therefore it’s utilization in food products has been increasingly paid attention. In this study, the effect of pretreatment in the making of OFSP flours on dried noodle quality were investigated. The OFSP flours were obtained by subjecting the OFSP chips to different pre-treatment (soaking in 2000 ppm citric acid solution for 15 minutes followed by steam blanching for 5 minutes, soaking in 2000 ppm sodium metabisulphite solution for 15 minutes followed by steam blanching for 5 minutes, steam blanching for 5 minutes). Pretreated OFSP flour then was incorporated with wheat flour in ratio 20% : 80% to produce dried noodle. The physicochemical characteristics and sensory evaluation of the dried noodle was determined. Results showed there were significant differences (P<0,05) in the physical analysis, such as cooking time, cooking loss, water absorption capacity, and elongation, and also in moisture and betacarotene content of dried noodles. No significant differences (P>0.05) were observed in the color value (L*, a*, b*) and in the color, texture and aroma from sensory evaluation of dried noodles though there was significant difference in taste. The obtained results indicated that the developed dried noodle made from pretreated OFSP flours can compare favourably with conventional noodles made from wheat flour in quality.