Influence of carrot puree incorporation on quality characteristics of instant noodles

Abstract

The present investigation was undertaken to develop carrot puree‐incorporated noodles and increase vegetable intake in the diet of consumers. Carrot puree was incorporated at 0, 10, 20, 30, 40, and 50 g per 100 g of refined wheat flour. Cold extrusion and air‐drying method were used to prepare noodles. Carrot noodles were analyzed for nutritional, sensory, cooking, and textural properties. Forty grams of vegetable puree per 100 g of refined wheat flour was preferred in sensory evaluation. The nutritional analysis results of 100 g dried carrot noodles indicated increase in total carotenoids (1.58 mg) and minerals such as calcium (36.3 mg), phosphorous (140.4 mg), iron (9.5 mg), potassium (192.4 mg), and crude fiber (3.85 g) compared with control. Carrot noodles in comparison with control (14.33%) showed decreased cooking loss (8.74%) which affirmed better binding of fiber particles with starch–protein matrix. The texture analysis of test noodles showed reduction in hardness (27.06%), springiness (79.78%), and cohesiveness values (0.74%) compared with control noodles. Practical Applications Instant noodle enrichment with vegetable source (carrot) will not only find a new avenue for the noodle industry to provide healthier option to the consumers but also nutritionally enhance the noodles with micronutrients such as vitamins, minerals, dietary fibers, and phytochemicals. The carrot in puree incorporation improves the sensory, cooking, and nutritional qualities of noodles. The enrichment with vegetable source (carrot) will develop low‐energy dense air‐dried instant noodles and can help increase vegetable intake in the diet of consumers through a food matrix that is well appreciated by all age groups.

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

“…The cooking time of noodles was determined according to the method proposed by Prerana and Anupama [ 2 ] with slight modification. The noodles were cooked in distilled water at 100 °C (10 g/1000 mL).…”

“…Instant noodles are precooked, dried, and commercially packed noodles, which can be consumed after cooking or soaked in boiling water for 3–5 min. Instant noodles are among the most popular convenience foods consumers prefer globally due to their convenience, simplicity of preparation, relatively longer shelf life, shelf stability at room temperature, range of flavors, and reasonable cost [ 1 , 2 ]. According to the latest report by the World Instant Noodles Association (WINA), the global demand for instant noodles was 117 billion servings in the year 2020, and nearly 1.35% of this consumption came from Malaysia, indicating that about 4.3 million packages of instant noodles were consumed by Malaysians per day [ 3 ].…”

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

“…The optimal cooking time and cooking loss were determined by the American Association of Cereal Chemists Official Methods (AACC, 2000). Water absorption index, swelling index were determined according to Prerana and Anupama (2019).…”

“…The product can acquire different sizes and formats through by an lamination or extrusion process (Giannetti, Mariani, Mannino, & Testani, 2014; Gull, Prasad, & Kumar, 2017a; Ogawa, Chuma, Aimoto, & Adachi, 2015). The incorporation of vegetables and gums has been increasingly used in the manufacture of pasta, in order to improve the nutritional, sensory value and quality parameters of the product (Martín‐Esparza, Raigón, Raga, & Albors, 2018; Prerana & Anupama, 2019; Tazrart, Lamacchia, Zaidi, & Haros, 2016; Vimercati et al, 2020; Yadav, Sharma, Chikara, Anand, & Bansal, 2014).…”

“…has been increasingly used in the manufacture of pasta, in order to improve the nutritional, sensory value and quality parameters of the product (Martín-Esparza, Raigón, Raga, & Albors, 2018;Prerana & Anupama, 2019;Tazrart, Lamacchia, Zaidi, & Haros, 2016;Vimercati et al, 2020;Yadav, Sharma, Chikara, Anand, & Bansal, 2014).…”