Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

Abstract

Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

“…The addition of gum in pasta formulation at different levels showed no significant effect on pasta color. Similar effect of hydrocolloids on color characteristics of developed noodles was observed by Shere et al (2020) Color values of cooked and uncooked pasta were significantly different which could be related to the leaching of pigments on cooking.…”

Optimized spaghetti pasta from amaranth, partially deoiled sesame and modified sorghum starch composite: bioactive, nutritional and physico-functional characterization

“…The swelling index of the product and control were 0.9 and 1.0, respectively. The swelling index of range 1.29–1.89 was reported by Shere et al (2020) for spinach noodles incorporated with CMC and guar gum. The swelling index factor showed that the control expanded with 5.3% more than the product when cooked.…”

“…Manthey and Schorno (2002) report the value of 10.8 min for whole wheat spaghetti. Shere et al (2020) reported the cooking time values of 5.2–8.5 min for spinach noodles incorporated with carboxymethyl cellulose (CMC) and guar gum. The swelling index of the product and control were 0.9 and 1.0, respectively.…”

“…The cooking loss for the product and control were 1.9% and 4.9%, respectively. Hernandez-Nava et al (2009) reported a range of 6.4%–7.4% for spaghetti with banana starch addition while Shere et al (2020) reported a range of 6.1%–7.4% for the cooking loss of spinach noodles incorporated with CMC and guar gum. The lower value for cooking in this study could be attributed to the modified starch used and lower starch content of the product.…”

“…The increased urbanization and constant change in lifestyle have also increased the demand for convenient food (Adem et al , 2019; Kumar et al , 2019). Other factors responsible for the rapid increase in the consumption of convenient foods include convenience in cooking, palatability, long shelf life and ease of transportation (Shere et al , 2020). However, most available convenient foods are known for low in proteins and many other nutrients.…”