Submit

Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 2 (june 2019) : 145-149

Study on Development of Fiber-enriched Noodles using Moringa Leaves (Moringa olifera

M Udhaya Ganga, A Karthiayani, G Vasanthi, D Baskaran
1Department of Food Process Engineering ,College of Food and Dairy Technology, TANUVAS, Chennai, Tamil Nadu, India.
Cite article:- Ganga Udhaya M, Karthiayani A, Vasanthi G, Baskaran D (2019). Study on Development of Fiber-enriched Noodles using Moringa Leaves (Moringa olifera. Asian Journal of Dairy and Food Research. 38(2): 145-149. doi: 10.18805/ajdfr.DR-1451.

ABSTRACT

Though noodles are popular, it holds a notion of ‘low fiber food' as they are generally prepared from refined wheat flour, which by its nature lacks fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating leaves of moringa (Moringa olifera) as a fiber source at different levels viz., 3, 4.5 and 6 % in which 3% was found to be the best based on cooking characteristics and sensory evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further analyzed for physicochemical, cooking, and sensory characteristics at regular intervals of 60 days till 180 days of storage. All the analysis showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary fiber was found to increase from 3.3 to 4.1%, and in vitro method of glycemic index (GI) analysis showed that the moringa fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of moringa fiber noodles were increased to 3.4 and 2.2% respectively when compared to control.

REFERENCES

  1. Anonymous, (2019). https://www. statista.com/statistics/613179/noodle-market-size-india
  2. Anwar,F., Latif. S., Ashraf, M., Gilani, A.H. (2007). Moringa oleifera: a food plant with multiple medicinal uses. Phytotherapy research. 21(1): 17-25.
  3. Crosbie, G.B. and Ross. A.S. (2004). Asian wheat flour noodles. Encyclopedia of grain science G.G. Hou (Ed.), Oxford, U.K: Elsevier Ltd.(pp.304-312).
  4. Fahey, W (2005). Moringo Oleifera: A review of the Medical Evidence for its nutritional, therapeutic and prophylactic properties. Part 1. Trees of Life journal. 1(5): www.TFL Journal.org.
  5. Fu, B.X. (2008). Asian noodles: History, classification, raw materials, and processing. Food Research International. 41: 888-902.
  6. Guoquan, H., Kruk, M., Menter,W. (1998). Asian noodle technology. Technical Bulletin. 20(12): 1-10.
  7. Hou, G, G., Otsubo,S., Okusu, H., Shen, L. (2010). Noodle processing technology I. Asian Noodles.Science, Technology and Processing. Hoboken, New Jersey: John Wiley & Sons Inc. (pp. 99- 140).
  8. Jana, O. L., Misurcova, L., Ambrozova, J.V., Vicha, R., Mlcek, J. (2015). Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International journal of molecular sciences. 16(6): 12871-12890.
  9. Omeire, G. C., Nwosu. J.N., Kabuo, N.O., Nwosu, M.O., Obasi, N.E. (2015). Cooking properties and sensory evaluation of enriched cassava/wheat noodles. International Journal of Innovative Res. Technology Science. 3: 46-50.
  10. Poongodi Vijayakumar. T., Mohankumar, J.B., Srinivasan,T (2010). Quality evaluation of noodles from millet flour blend incorporated composite flour. Journal of Scientific and Industrial Research. 69(1):48-54
  11. Prashant Sahini and Shere, D.M. (2017). Physio-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies. Asian journal of Dairy and Food Research. 36(4): 327-331.
  12. Snedecor, G.W. and Cochran, W.G. (1994). Statistical methods applied to experiments in agriculture and biology. Citation classics, 5th ed. Ames, Iowa: Iowa State University Press.
  13. Sodamade, A., Bolaji, O.S., Adeboye, O. O. (2013). Proximate analysis, mineral contents and functional properties of Moringaoleifera leaf protein concentrate. IOSR Journal of Applied Chemistry (IOSR-JAC). 4(6): 47-51.
  14. Taneya, M. L. J., Biswas, M.M.H., Ud-Din, M.S. (2014). The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour. Journal of the Bangladesh Agricultural University. 12(1): 135-142.
  15. Xiaoting Ye and Zhongquan Sui (2016). Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time, International Journal of Biological Macromolecules. 84: 428–433.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)