Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Abstract

The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos RESUMEN se investigaron las propiedades físicas, químicas y sensoriales de los fideos control (WRP0), fideos con corteza de sandía en polvo añadida (WRP) a niveles 50, 100, y 150 g/kg (WRP5, WRP10 y WRP15, respectivamente). Las cenizas, la fibra cruda, la grasa cruda, los carbohidratos y el contenido total de fenoles de los fideos que contenían WRP aumentaron gradualmente con el incremento del nivel de sustitución en comparación con la muestra control. Sin embargo, se observó una tendencia decreciente en los contenidos de humedad y proteínas. La incorporación de WRP en los fideos no afectó a los valores de ligereza ni al rendimiento de cocinado. Aun así, los índices de color amarillento y verdor aumentaron gradualmente con el incremento del nivel de sustitución del aditivo en polvo en comparación con la muestra control. Se observó una tendencia decreciente para los valores de firmeza, pérdida de volumen en el cocinado y pH con el incremento del nivel de sustitución. Los resultados de la evaluación sensorial mostraron que WRP10 tuvo la mayor aceptación. ARTICLE HISTORY

Innovation Of Watermelon Skin To Watermelon Skin Slice Jam

“…ANOVA test showed no different which means panelists assess that the addition of jelly does not affect the aroma of watermelon skin slice jam produced. This is in line with opinion of Sundari and Koman [16] [17], that the use of citric acid or pectin has no influence on the aroma of the jam produced.However, it differs from the opinion of Anova and Kasmina [12] that stated the use of palm sugar is very influential on the aroma of avocado jam produced. This is because palm sugar produced compound that subsequently activates ink stronger than regular sugar [18].…”

“…But, if more and more jelly is added then the acceptance decreases or in other words, to get acceptance of watermelon skin slice jam, the maximal addition is 5% of total material 100g ingredients. If it exceeds then the likeness level decreases [17] [18] IV. CONCLUSION The process begins with preparing the ingredients and equipment, cleaning the watermelon, separating the outside skin and inside juicy flesh, grating the watermelon skin, weighing the ingredients, cooking the ingredients, and printing, as well as cooling.…”

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

“…On the contrary, fat content in YAN substituted with 30% mango peel powder reduced significantly by 45% compared to control. According to Mellema (2003) and Ho and Che Dahri (2016), the moisture content in food affected the fat uptake of the food because water molecules in YAN act as a protective barrier that prevents fat absorption from oil coating of YAN. This phenomenon was observed in YAN with 30% mango peel powder that depicted the highest moisture and lowest fat contents than other samples.…”

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)

“…High pH value of noodle sample in range 9 to 11 is contributed by alkaline salt used (Miskelly, 1996). It is desirable to produce tougher dough of noodle by strengthening the bonding forces within the starch granules that leads to firmer texture (Ho and Che Dahri, 2016). Table 2 indicates the pH value of the noodles of the samples.…”

“…This is because the reduced wheat flour level will reduce the protein content that provides glutenin and gliadin which form a strong gluten network when mixed with water (Li et al, 2014). Different findings were reported by Ho and Che Dahri (2016) increasing the level of substitution with watermelon rind reduced the cooking loss and firmness of yellow noodles.…”