Abstract
In order to increase the nutrition value of noodles, the food fortification by using bioactive compound was conducted. The objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of phycocyanin powder were added to the noodles and assess the effect of phycocyanin to the organoleptic value. The phycocyanin was added at the concentration of 0.5%;1% and 1.5% and the cooking values, swelling index and organoleptic test were performed as product evaluation. The result showed that increasing the phycocyanin leads to the increase of swelling index of noodles as well as the cooking losses. The optimum cooking time was achieved at 6 min at the phycocyanin content of 0.5%. These optimum conditions provided the optimum cooking losses of 1.4%, swelling index of 68% and better appearance.
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