Abstract
Seaweeds contain high levels of minerals, vitamins, essential amino acids, indigestible carbohydrates, and dietary fiber. The objective of this study was to use Gracilaria seaweed powder as an ingredient to make Alkaline noodle products of high nutritional quality with rich fiber content. The effect of wheat flour substitution with Gracilaria seaweed powder was investigated in terms of the physicochemical, textural and sensory qualities of Asian Alkaline noodles. Five additional noodles were prepared by substituting wheat with 0, 1, 3, 5 and 7% Gracilaria seaweed powder. The optimal ratio of noodle from Gracilaria seaweed powder was investigated using sensory qualities in comparison with the control (100% wheat flour). The result of noodle formula development indicated that as the amount of Gracilaria seaweed powder increased, the stickiness of the noodles decreased and the appearance became darker. The optimum seaweed noodle formulation consisted of 3: 97% seaweed powder and wheat flour ratio, 32% water, 1% salt, 1% kansui. The seaweed noodles containing 3% Gracilaria were composed of 7.21% protein, 0.5% fat, 1.7% dietary fiber, 1.05% ash, 40.15% moisture. The results of consumer evaluation showed that the overall liking of seaweed noodles were at the moderate level. The present study indicated that Gracilaria seaweed is a potential source of fiber when substituted for wheat flour in noodle products. The incorporation of 3% Gracilaria seaweed in the noodle ingredients significantly increased their total dietary fiber content.
Highlights
Noodles came to China as early as 5000 BC, and spread to other Asian countries such as Japan, Thailand, Korea and Malaysia, it has become one of the fastest growing sectors in the world with the compound annual growth rate (CAGR) reaching 4% [1]
Gracilaria Seaweed was collected from Sabah, Malaysia
The results show that while the level of incorporated Gracilaria powder increases, there is a relative decrease in the moisture content of Gracilaria seaweed noodles
Summary
Noodles came to China as early as 5000 BC, and spread to other Asian countries such as Japan, Thailand, Korea and Malaysia, it has become one of the fastest growing sectors in the world with the compound annual growth rate (CAGR) reaching 4% [1]. Noodles are one of the favorite food products that are well loved by many people of all ages. It has been a popular food item due to their convenience of preparation and reasonable price. Noodles is known as a staple food in Malaysia but some nutritional components such as carotene, higher concentration of fiber and mineral are considered low or insufficient. Incorporation of seaweed in noodles gives extra properties that are high in fiber and indirectly contributes to the minerals content. This study is to diversify the usage of seaweed by incorporating it in noodles. It would increase the variety of healthy food in Malaysia
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