Noodle Formulation Research Articles

The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation

The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle formulation has never been investigated. The study aimed to investigate the potential of soybean curd residue, OF, and water fraction of DFP in wet noodles formulation. Four different levels of OF (0, 10, 20, and 30 %) and four different levels of DFP (0, 7, 9, and 11 %) was incorporated in wheat-based wet noodles. Physicochemical properties, sensory acceptability and antioxidant properties were investigated. The study showed that most impact was given by different levels of OF. The higher level of OF declined the moisture content and protein content significantly (p < 0.05) from a range of 45–48 % to the lowest level at 31 % and from 6.7–8 % to 5 %, respectively. The ash content increased as the level of OF was higher from 0.27 % to the highest level at 0.63 %. All the formulated noodles had a desirable value of cooking loss (<10 %) although it increased from 6 % in control to 9 % in 30 % OF addition. Hedonic sensory acceptability revealed that up to 20 % OF addition generated the same level of acceptability as it was in control showing and the incorporation of 9 % DFP to the 20 % of OF addition had the highest score of sensory acceptability. Antioxidant activity revealed that the selected formula (20 % OF and 9 % DFP) had higher antioxidant capability against DPPH shown by the lower level of IC50. In conclusion, combination of OF and DFP can be expected as sustainable food ingredients in wet noodles formulation.

Giving Moringa Leaf Noodle and Eel Formulations on Body Weight as an Effort to Prevent Stunting in Toddler

The issue of stunting continues to pose a threat to the future generation of Indonesia. Local plants with high nutritional content include moringa leaves. Apart from moringa leaves, eels also have high nutritional value. Innovation in the formulation of noodle combining moringa leaves and eels is highly needed as a functional food for stunting prevention. The research aimed to determine the level of acceptance of subjects towards the formulation of moringa leaf and eel combination noodles and to assess the effectiveness of the noodle formulation in increasing or changing the weight of toddlers. A pure experimental study with an RAL design was conducted in July-August 2023, involved 30 toddlers and 30 mother-toddler subjects selected through purposive sampling. Data analysis included organoleptic tests to measure the subjects' preferences for the noodle formulation and Paired sample t-test to assess the impact of the noodle formulation on changes in toddlers' weights. The research findings indicated that on average, mothers' preferences for moringa leaf and eel noodles, particularly in terms of color and texture, received positive ratings, while aroma and taste were rated moderately positive. The toddlers' weights before consuming moringa leaf and eel noodles was 9,73 kg, and after consumption, the average weight increased by 0,48 kg to 10,21 kg. The research conclusion confirms that the moringa leaf and eel noodle formulation are potential to have a positive impact on increasing toddlers' weights.

Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle

This study was performed to examine the effects of individual and combined usage of psyllium with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no statistically significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered statistically significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product.

Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios.

Stable isotopes are commonly utilized for the geographical origin verification of foods, including wheat. However, assessing processed products poses a greater challenge due to the alterations that take place during processing and which have not been fully elucidated yet. In the current study, the effects of the formulation (the mass ratios of gluten to starch), boiling process and their interaction on the stable hydrogen (δ2H) and oxygen (δ18O) isotopic ratios of wheat noodles were evaluated. The δ2H and δ18O of noodles with different formulations (the mass ratios of gluten to starch) as raw materials, in uncooked and cooked (boiled in water) noodles, were examined. The results indicated that the δ2H of the boiled noodles ranged from -80.1‱ to -46.8‱ and were significantly lower than those of the raw materials, which ranged from -73.0‱ to -39.2‱, and the uncooked noodles, which ranged from -73.3‱ to -39.6‱. Oppositely, 18O was enriched in the boiled noodles, ranging from 27.7‱ to 31.3‱, compared with the uncooked noodles, ranging from 28.4‱ to 29.6‱. In addition, a significant interaction effect between the formulation and the boiling process was recorded for δ18O. This study shows that the hydrogen and oxygen stable isotopic compositions of noodles were significantly changed during the boiling process, and the isotopic fractionation varies with the different formulations.

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120-day period to perform an accelerated shelf-life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf-life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf-stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars.

Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour

The Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture. Modified cassava flour (MOCAF) has similar characteristics to wheat flour yet it lacks gluten and has low protein content. Chia seeds have the potential to improve the textural characteristics of gluten-free products due to their gel-forming ability and are a good source of plant-based protein. This study aims to utilize chia seed powder in the formulation of wet noodles substituted with MOCAF to possibly obtain wet noodles with equal textural characteristics and protein content to 100% wheat flour noodles. In this study, different ratios of wheat flour to MOCAF (100:0, 90:10, 80:20, 70:30, 60:40) and different amounts of chia seed powder (0%, 5%, 10%, 15%) are studied in terms of cooking quality (cooking loss and water absorption), textural properties (hardness, cohesiveness, and chewiness), color (brightness and hue angle). Higher MOCAF substitution resulted in higher water absorption and cooking loss, as well as undesirable (harder) textural properties. Incorporation of chia seeds powder successfully lowers the cooking loss and higher water absorption of the MOCAF-substituted noodles and noodles with 100% wheat flour without chia seeds powder. Chia seed powder can reduce the hardness while maintaining and increasing the chewiness of the MOCAF-substituted noodles. In the MOCAF-substituted noodles, comparable protein content to that of 100% wheat flour noodles can be achieved with the use of 10 to 15% chia seeds powder at a maximum 80:20 substitution ratio.

Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

SummaryThe objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air‐dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (N = 200). Amaranth‐formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth‐formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.

Effect of Substituting Wheat Flour With Protein‐Rich Sources on Quality of Instant Noodles

There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein‐ and fiber‐rich sources is important to improve the nutritional quality of noodles. The current study is aimed at enriching instant noodles by substituting wheat flour with lentil flour (7%–35%: L7%, L21%, and L35%), soy‐protein isolate (1%–5%: S1%, S3% and S5%), egg‐white protein (1–5: E1%, E3%, and E5%) and Spirulina platensis (1%–5%: S.p1%, S.p3% and S.p5%). The physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaluated based on principal component analysis (PCA) to select the suitable noodle formulation. The highest protein (17.06%) and lowest carbohydrate contents (76.44%) were for L35%. The lowest (1.69%) and highest fat contents (2.04%) were for S5% and S.p5%m, respectively (p &gt; 0.05). Energy values varied from 394.83 (E5%) to 396.37 kcal/100 g (S.p5%). There was no significant difference between the microbial quality of noodle samples (p &gt; 0.05). The hardness of noodles with 1%–5% soy protein, 21% or more lentil flour, and 3% or more egg‐white/Spirulina was higher than the control/unenriched group (p &lt; 0.05). The color difference of E1 and E3% with the control sample was not obvious (ΔE∗ &lt; 3). Although all the ingredients improved the nutritional value of the noodles, the overall acceptance of samples with 3% or more of Spirulina was lower than the acceptable limit (a score of 3). According to PCA, when the nutritional value and sensory acceptance are important, the L35% may be a better choice. E1%, E3%, S1%, S5%, and L7% noodles received almost the same sensory score as the control sample, while they had more nutritional values. A combination of animal, plant, and microalgae protein sources may provide a noodle with high nutritional value, containing a wide range of essential amino acids and bioactive compounds. More research is needed to optimize such a formulation.

Substitution of Noodles Made from Banana Flour and Cassava Leaf Flour as Functional Food

Noodles are a processed food rich in starch made from flour moulded lengthwise like threads and are one of the favourite foods of Indonesian people. This activity aims to find out the noodle formulation by substituting banana flour and cassava leaf flour and the results of organoleptic tests and proximate analysis. The research method was carried out experimentally using a Completely Randomized Design (RAL). The Kruskall Wallis test results, colour, aroma, texture and taste parameters showed P&lt;0.05, there was a significant difference in the treatment of F1, F2, F3, and F4 with the substitution of banana flour and cassava leaf flour. The ANOVA test results showed P&lt;0.05, there were significant differences in the F1, F2, F3, and F4 treatments on water content, ash content, protein content, fat content, crude fibre content and carbohydrate content in noodles with the substitution of banana flour and leaf flour. cassava. This activity concludes that there is a real difference in the treatment of F1, F2, F3, and F4 with the substitution of banana flour and cassava leaf flour. There were real differences in the treatment of F1, F2, F3, and F4 on water content, ash content, protein content, fat content, crude fibre content and carbohydrate content in noodles with the substitution of banana flour and cassava leaf flour. The suggestion from this research is that banana flour and cassava leaf flour have the potential to substitute ingredients for wheat in making functional foods.

Compound Molecules of Network Pharmacology-Based of Tamarillo (Cyphomandra betacea Cav.) and the Potential as Noodle for Type 2 Diabetes Mellitus Treatment

Consuming noodles excessively is not good for health because it contains high trans fat, which can cause diabetes mellitus (DM) as a disease with a high prevalence, especially type 2 DM, as much as 95% in Indonesia. Tamarillo (Chypomandra betacea Cav.) can potentially reduce blood glucose levels and restore adipokine regulation to prevent insulin resistance in type 2 DM. This study aims to determine the formulation and potential of tamarillo compounds into noodle products named "Chypotes (Chypomandra Antidiabetes) Noodle" as an alternative food for type 2 DM patients. The methods used are noodle formulation, organoleptic test, hedonic test, and network pharmacology. Based on the results of an organoleptic test, Chypotes Noodle has a chewy texture, a distinctive smell, yellow colour, and a slightly sour tasteless taste typical of Tamarillo. Based on the results of the hedonic test, 30 respondents chose the like and very like options in filling out the questionnaire with a percentage of 80-90%. Based on the Network Pharmacology of Tamarillo shows that 150 of the 365 target proteins of Tamarillo are involved in the biological processes and signaling pathways of type 2 diabetes mellitus, with 75 target proteins locking and interacting. Compound Molecules of Tamarillo, such as six bioactive components of the hydroxycinnamic acids group, have activity in type 2 DM and affect the biological processes and signaling pathways of type 2 DM against ADIPOQ, TNF, and INS. Therefore, Tamarillo can potentially be used as an alternative food product in the form of noodles for type 2 DM treatment.

Proximate and Mineral Composition of Noodles Incorporated with Moringa and Sardine Powders

This study aims to investigate the effect of incorporating Moringa oleifera leaf powder and sardine powder into wheat-based noodle formulations on their nutritional composition. Different formulations were prepared with varying ratios, expressed in percentage (%): WM1 (99.6 wheat: 0.4 moringa ), WM2 (99.2 wheat: 0.8 moringa) andWM3 (99 wheat :1 moringa ); WS1 (95 wheat: 5 sardine ), WS2 (90 wheat: 10 sardine ), WS3 (85 wheat: 15 sardine) and the control sample (WC) containing 100% wheat was also included for comparison. The nutritional parameters assessed included crude protein, crude fiber, crude fat, ash, carbohydrate and energy content. Mineral compositions were also determined, including calcium (Ca), magnesium (Mg), iron (Fe) and zinc (Zn). The results demonstrated significant variations in the nutritional composition of the different formulations compared to the control sample. Results of proximate composition based on dry matter showed that the crude protein values ranged from 11.76-21.40g/100g, crude fibre values ranged from 0.00-0.02g/100g, crude fat values ranged from 1.89-2.94g/100g, ash content values ranged from 1.38-2.26g/100g, carbohydrate content values ranged from 62.31-74.29g/100g and energy values ranged from 358.50-364.53 kcal/100g. Furthermore, the minerals results showed iron values ranged from 32.55-65.50mg/100g, calcium values ranged from 7.39-66.61g/100g, magnesium values ranged from 28.86-87.35mg/100g and zinc values ranged from 2.21-39.25mg/100g. These results indicate that the fortification of noodles with moringa and sardine powders can be a viable approach for enhancing the nutritional value of the final product. Keywords: Proximate composition, Micronutrients, Moringa leaf, Sardine, Recommended Dietary Intake.

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts.

This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE- and BHE-loaded microcapsules, and the values reported fell between -34.96 and -34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

SummaryNoodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibres and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics and sensory qualities of noodles made with various plant seed flours with those of traditional wheat flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes and edible seeds and examines how these flours affect the quality parameters of noodles, such as texture, colour, flavour and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers' expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition and provide functional benefits to the final product.

Physicochemical and organoleptic characterization of dried tapioca noodles with sorghum-moringa substitution

Sorghum and moringa leaf are rich in macro- and micronutrients and bioactive components, known to have health-functional benefits. This research aimed to characterize tapioca noodles’ physicochemical and sensory acceptance after sorghum and moringa substitution. In this study, four noodle formulations were made based on the basic mixture composition, namely the ratio of tapioca flour and sorghum flour, each of 80:20 (S2T8); 70:30 (S3T7), 60:40 (S4T6), and 50:50 (S5T5). Five percent of moringa leaf flour was added to the formulation. The dried noodles were then analyzed for their physical characteristics (texture and color), cooking quality (water absorption, volume increase, and cooking loss), and sensory acceptance using a hedonic test. Increased sorghum proportion resulted in increased yellowness and cooking loss and decreased elongation, hardness, and overall acceptance of the product. The de Garmo effectiveness index calculation found that 20% sorghum substitution with 5% moringa leaf powder (S2T8) showed the best performance of dried tapioca noodles.

Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics.

There is growing interest in developing low glycemic alternatives to starchy foods. In this study, two emulsifiers, namely sodium stearoyl lactylate and egg yolk, were incorporated into the formulation of noodles (EYN and SSLN), and their effects on V-amylose formation, digestibility and structural characteristics of the noodles were investigated. The emulsifiers facilitated V-amylose formation in the noodles, indicated by the complexing indices. The EYN and SSLN exhibited markedly high resistant starch contents compared to the control noodle. The logarithm of slope plot analysis showed that the EYN and SSLN had low first-phase rate constants compared to the control noodles, suggesting a barrier effect to digestive enzymes exerted by V-amylose. The SSLN and EYN displayed a mixture of B- and V-type patterns with higher crystallinities and two distinct spectral features of the bands at 2854cm- 1 and 1746cm- 1 compared to the control noodles. Polarized light micrographs of the SSLN and EYN exhibited vague contours of numerous irregularly shaped starch fragments with strong birefringence. These results suggest that forming V-amylose crystals in the SSLN and EYN was responsible for their increased resistance to digestion through reformulating emulsifiers in modifying their nutritional functionalities.

Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitro starch digestibility, biophysical, structural and textural characteristics

Instant noodles are a popular food consumed worldwide, lacking essential nutrients, particularly dietary fiber (DF). Therefore, in the present study, insoluble dietary fiber (IDF) extracted from two varieties of mango, i.e. Totapuri (A) and Safeda (B) and pomegranate, i.e. Bhagwa (C) and Daru (D) peel was incorporated into refined wheat flour at various concentrations as 1%, 3%, 5%, and 7% respectively to produce IDF rich instant noodles. The biophysical attributes that include nutritional and functional properties exhibited enhanced characteristics with the incorporation of IDF. The scanning electron microscopy revealed the rough and loosened structure of IDF-incorporated noodles. The textural analysis exhibited a significant (p<0.05) decrease in hardness with minimum content in all 7% formulations positively correlated to the cooking quality. Additionally, in vitro starch digestibility of all formulations exhibited minimum glucose release compared to control samples. Interestingly, the mineral content also exhibited a trending increase in all formulations, making it a potential mineral fortificant. Thereby, the study aimed to decipher knowledge about the incorporation of dietary fiber from waste peel sources substantiating valorization of waste to value-added food products.

Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.)

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).

A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds.

The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles' nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry's byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production.

The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat (Triticum monococcum and Triticum dicoccum) were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum-containing samples. Whole egg usage significantly (p < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

Adding sorghum (Sorghum bicolor L. Moench) dan moringa (Moringa oleifera) leaf powder into tapioca noodle formulation was expected to improve health functional properties. This study evaluated the total phenolic content (TPC) and antioxidant activity in each step of noodle processing (including mixing, steaming, sheeting-slitting, and oven drying) and boiling. Noodle formulation was tapioca and sorghum flours (80:20) with a 5% moringa leaf powder addition. The TPC and antioxidant activity were analyzed using Folin Ciocalteu and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The concentration of DPPH solution used in this study was 0.1 M. The TPC and antioxidant stability was significantly affected during processing and boiling. The TPC retention was highest in sample taken from sheeting-slitting step (0,27±0,001 mg GAE/g), while the antioxidant activity was found to be highest in the samples taken from oven drying (90.29±0.158 %). This result indicated that the heat involved expressed positive influences, except for the boiling effect in TPC. Heat treatment was proposed to release antioxidant compounds from food matrices, but the presence of water as a boiling medium may lead to phenolic leaching. Other bioactive compounds might also play a role in antioxidant activity due to a very weak correlation between TPC and antioxidant activity. High ability in DPPH reduction made the noodle could be proposed as a potential source of antioxidants.