Development Of Noodles Research Articles

The effect of the addition of Chlorella and Spirulina powder in the physicochemical properties and sensory acceptance of dried noodles substitute with mocaf flour

Noodles are popular food products among Indonesian citizens. The development of noodles with the addition of functional ingredients may increase the health benefits and nutritional value of noodle products. The study investigated the effect of adding Chlorella and Spirulina powder on the physicochemical properties and sensory acceptance of noodles. The dried noodles were partially substituted by mocaf flour, with the ratio between wheat flour and mocaf flour at 70:30. Then, the Chlorella or Spirulina powder was added to the noodles dough at concentrations of 1% and 2% by dough total weight. The effect of Chlorella and Spirulina addition to the samples was analyzed through color, proximate, total carotenoids, and consumer acceptance by hedonic test. The results showed that adding 1% and 2% of Chlorella and Spirulina powder increased the green color intensity, moisture, ash, protein, lipid, and total carotenoids, while carbohydrate content decreased. Sensory acceptance was lower at 2% addition; however, the acceptance before and after substitution with Chlorella or Spirulina powder was not significantly different. The results suggested that adding Chlorella and Spirulina at 1% and 2% concentrations could increase the overall nutrients without changing the sensory acceptance of mocaf-dried noodles.

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

SummaryIn this study, pre‐gelatinized highland barley flour (PHBF), pre‐gelatinized sweet potato starch (PSPS), wheat gluten (WG), and egg white protein (EWP) were used to develop highland barley noodles. Their effects on noodle quality were analysed, and then noodle formula optimization was carried out based on them. Changes in quality characteristics and intermolecular structure were analysed to explore the underlying mechanism. PHBF, PSPS, WG, and EWP influence the quality characteristics of HB noodles from diverse angles. After formula optimization, noodles with improved cooking and textural properties were obtained, in which HBF accounts for 93.0% of the composite flour and can be categorised as low expected glycemic index (eGI) foods. The viscosity and elasticity of the dough both improved; a more stable protein structure and enhanced starch structure were formed; and increased intermolecular forces were observed, which would contribute to the enhanced protein cross‐linking, structural order, and textural properties of noodles.

Optimization and Functionality of Millet Flours in Development of Noodles and Fryum

Abstract: Millets are one of the firstborn foods recognized to being and probable primary cereal grain to be used for inland determinations. Millets are vital food crop at worldwide level with an imperative monetary influence on evolving republics. Millets are deliberate as high liveliness yielding nourishing foods which facilitate in addressing starvation. Millet based foods are meticulous as probable prebiotic and probiotics with catalog of health benefits. Grains of these millet species are broadly used up as a basis of old-style medications and important food to preserve health. Millets are now spent in various forms such as flattened, beaten, popped, roasted, powdered, ground, fried and also as extruded products. The rough grains are now the nutricereals as everyone see millets as solution for changing the lifestyle. The high ingesting of polished rice and refinedflour is the chief ingredient in the most of the foods in the built-up population which led to rise in obesity, diabetes, heart disease and hypertension. In the present study Finger millet, Foxtail millet, Pearl millet and Little millet were utilized in different food product development. The millet flours namely Foxtail millet, Finger millet, Pearl millet, Little millet were prepared and processed into extruded noodles and fryum that are mainly consumed by all age groups and hence the products were made up of traditional ingredients applying modern techniques.

Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

SummarySugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into the development of noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre of noodles significantly increased from 3.39% (control noodles; – without SB) to 13.85% with 15% SB incorporation. All SB incorporated noodles (SBNs) were qualified to be labelled as ‘High in dietary fibre’. The 15% SBN had the highest fibre content and lowest dialyzable glucose, but the organoleptic properties were the lowest. Due to that, 5% SBN was deemed to be the most suitable ratio for noodles incorporation, as it had the closest value towards the commercial noodles in terms of colour, texture, fibre content and dialyzable glucose concentration of noodles samples. In terms of sensory evaluation, the 5% SBN had the highest overall acceptability, and the ratio was suitable for noodles development.

The Role of Technopreneurship on Development of Noodles and Testless Bread Products From Cassava (Manihot Esculenta)

This research is research and development on the form of experiments in the laboratory and aims to develop cassava products into noodles and testless bread with a touch of technology (technopreneurship). So far, cassava in Makassar is very abundant although not seasoned and the price is very low because the utilization by the community is still limited. Almost all communities in rural areas have cassava gardens. Therefore it is necessary to innovate its product development by being given a touch of technology-based technopreneurship through research. The results must be socialized so that the benefits are better and can be known by the community as raw materials for businesses that can be processed to be more productive to improve people’s lives. Experimental research has been carried out in the PKK laboratory and continued its development and application in the field. It has been started from PNBP research in 2017 and continued in 2018 with PDUPT research in the laboratory and its application on the field in 2019. The research began of an experimental trial to obtain a prototype model of noodle and white bread products from cassava which continued development and application on the field to obtain the final product model that the public likes and is suitable for production and marketing. Using experimental research methods in the laboratory and field, followed by organoleptic tests for hedonic tests and hedonic quality tests with indicators of color, taste, texture, aroma, and product quality. Using an instrument checklist with 25 trained and non trained panelists. Organoleptic test results were analyzed by descriptive and mean test of SPSS program assistance. The product is noodles and white bread made from cassava with specific taste that is liked by the community and its quality is suitable for marketing.

Development of noodles with low cost Silver carp fish (Hypophthalmichthys molitrix) mince

The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys molitrix)mince with wheat flour and to assess it’s cooking quality. The silver carp muscle was first boiled for 10-12minutes and then skin and bones were separated to prepare mince. Silver carp fish mince was incorporatedwith wheat flour and other ingredients in the substitution levels of 0, 20, 25 and 30%. The noodles wereprepared using a homestead noodle maker. The noodles samples with the increasing levels of silver carpmince in the formulations had increased ash, protein, fat and calories but the moisture content and totalcarbohydrate decreased with the increase of fish mince substitution level. The noodles with 30% silver carpmince had highest level of moisture content and had higher levels of protein, fat and calories (per 100 g)compared to o,20 and 25% silver carp mince in the noodle formulation. The noodles prepared with 20%silver carp mince had the lowest level of protein, fat and calories among three levels of mince substitutions.The cooking time of noodles with silver carp mince was lower than that of control one. For control samplethe cooking time required was 3 minutes where as for the other 3 samples required cooking time was 2minutes. The prepared noodles had higher level of water absorption capacity and increased the weight of thecooked noodles with the increasing amount of silver carp mince in the noodles The result of the studyindicated that- the incorporation of fish muscle with popular snack item like noodles might contribute to thehealth benefit for the consumers.

Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall acceptability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.

Evaluasi Mutu Kimia dan Organoleptik Mi Kering Bebas Gluten dari Tepung Komposit Jagung-Singkong selama Penyimpanan

Noodles are the staple foods for some countries in the world. Generally, noodles are made from whole wheat or flour from other grains and cereals. Development of noodles from non-wheat flour or gluten-free noodles has been conducted. One type of noodles that is often used is dry noodle. Research on gluten-free dried noodles made from maize and cassava composite flours has been done. The stability of product quality is very important to be studied, especially for designing product storage conditions. This study aims to evaluate the quality of maize-cassava dry noodle products during storage and to obtain the recommended storage temperature of dry maize-cassava noodles. The product is stored at four temperatures, i.e, 8, 28, 38, and 48°C. The temperature at 8°C was used as the control temperature. The products were stored for 8 weeks and the stability of quality parameters (moisture content, free fatty acid, and organoleptic including color, flavor, and taste) of the products were observed weekly. The result showed that there was a change of quality of dried maize-cassava noodle for 8 weeks of storage. Dry maize-cassava noodle had increased free fatty acids (0.029-0.038%), decreased moisture content (0.05-0.23%), and panelist acceptance levels of color, flavor, and aroma. Differences in storage temperature had no significant effect on free fatty acid change, sensory values of color, taste, and aroma, but had a significant effect on the decreased water content. The range of temperature recommendedfor storage of dried noodles of corn-cassava was 28-38°C.

Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder

Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder

Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties

Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties