Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticu...
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| Format: | Article |
| Language: | English English |
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Multidisciplinary Digital Publishing Institute (MDPI)
2022
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| Online Access: | https://eprints.ums.edu.my/id/eprint/34691/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/34691/2/ABSTRACT.pdf |
| _version_ | 1796911639328456704 |
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| author | Koh, Wee Yin Patricia @ Patricia Clementina Matanjun Lim, Xiao Xian Rovina Kobun |
| author_facet | Koh, Wee Yin Patricia @ Patricia Clementina Matanjun Lim, Xiao Xian Rovina Kobun |
| author_sort | Koh, Wee Yin |
| collection | UMS |
| description | Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities. |
| first_indexed | 2024-03-06T03:21:40Z |
| format | Article |
| id | ums.eprints-34691 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:21:40Z |
| publishDate | 2022 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | ums.eprints-346912022-11-03T02:25:39Z https://eprints.ums.edu.my/id/eprint/34691/ Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) Koh, Wee Yin Patricia @ Patricia Clementina Matanjun Lim, Xiao Xian Rovina Kobun QK504-(638) Cryptogams Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities. Multidisciplinary Digital Publishing Institute (MDPI) 2022 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/34691/1/FULL%20TEXT.pdf text en https://eprints.ums.edu.my/id/eprint/34691/2/ABSTRACT.pdf Koh, Wee Yin and Patricia @ Patricia Clementina Matanjun and Lim, Xiao Xian and Rovina Kobun (2022) Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum). Foods, 11 (2669). pp. 1-19. ISSN 2304-8158 https://www.mdpi.com/2304-8158/11/17/2669/htm https://doi.org/10.3390/foods11172669 https://doi.org/10.3390/foods11172669 |
| spellingShingle | QK504-(638) Cryptogams Koh, Wee Yin Patricia @ Patricia Clementina Matanjun Lim, Xiao Xian Rovina Kobun Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) |
| title | Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) |
| title_full | Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) |
| title_fullStr | Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) |
| title_full_unstemmed | Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) |
| title_short | Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum) |
| title_sort | sensory physicochemical and cooking qualities of instant noodles incorporated with red seaweed eucheuma denticulatum |
| topic | QK504-(638) Cryptogams |
| url | https://eprints.ums.edu.my/id/eprint/34691/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/34691/2/ABSTRACT.pdf |
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