Asian Journal of Dairy and Food Research, volume 40 issue 1 (march 2021) : 106-111

Fiber Enrichment in Noodles using Banana Pseudo-stem (Musa paradaisiaca)

A. Karthiayani, M. Udaya Ganga, C. Ashok Kumar
1Department of Food Process Engineering, College of Food and Dairy Technology, TANUVAS, Chennai-600 051, Tamil Nadu, India.
Cite article:- Karthiayani A., Ganga Udaya M., Kumar Ashok C. (2021). Fiber Enrichment in Noodles using Banana Pseudo-stem (Musa paradaisiaca). Asian Journal of Dairy and Food Research. 40(1): 106-111. doi: 10.18805/ajdfr.DR-1571.
Background: Despite the fondness for noodles, consumers in India hold the notion that noodles are being made from maida which is seen as product with low fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating banana pseudo-stem tender core powder (BPP) as a fiber source.
Methods: BPP was incorporated at different levels viz., 5, 10 and 15% in which 5% 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, sensory and colour characteristics at regular intervals of 60 days till 180 days of storage. 
Result: 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 3.35 to 4.74% and in vitro method of glycemic index (GI) analysis showed that the fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of BPP noodles were increased when compared to control. 
  1. AOAC, (2000). Official Methods of Analysis, 17th edn. Association of Official Analytical Chemists, Washington, D.C, USA.
  2. AOAC, (2006). Official Methods of Analysis, 18th edn. Association of Official Analytical Chemists, Washington, D.C, USA.
  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. Deshpande, H.W. and Poshadri, A. (2011). Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. International Food Research Journal. 18(2): 751-756.
  5. Dhingra, D., Michael, M., Rajput, H. and Patil, R.T. (2012). Dietary fibre in foods: a review. Journal of Food Science and Technology. 49(3): 255-266.
  6. Fu, B.X. (2008). Asian noodles: History, classification, raw materials and processing. Food Research International. 41: 888-902.
  7. Hou, G.G., Otsubo, S., Okusu, H. and Shen, L. (2010). Noodle processing technology I. Asian Noodles. Science, Technology and Processing. Hoboken, New Jersey: John Wiley and Sons Inc. PP: 99-140.
  8. Jana, O., Misurcova, L., Ambrozova, J.V., Vicha, R. and 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. Jorge Salmerón, A., Ascherio, Rimm, E.B., Colditz, G.A., Spiegelman, D., Jenkins, D.J. and Willett, W.C. (1997). Dietary fiber, glycemic load and risk of NIDDM in men. Diabetes Care. 20(4): 545-550.
  10. Marichu Calizo, T., Irader, L.J., Teodosio, C.R., Hilario, E.G., Sumanga and Israel, P.S. (2014). Banana (Musa sp.) pseudostem core as meat filler in scrapple preparation. International Journal of Current Microbiology Application in Science. 3(2): 859-873.
  11. Noor, A.A., Ho, L.H., Azahari, B., Bhat, R., Cheng, L.H. and Ibrahim, M.N.M. (2011). Chemical and functional properties of the native banana (Musaacuminata balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours. Food Chemistry. 128(3): 748-753.
  12. Omeire, G.C., Nwosu, J.N., Kabuo, N.O., Nwosu, M.O. and Obasi, N.E. (2015). Cooking properties and sensory evaluation of enriched cassava/wheat noodles. International Journal of Innovative Res. Technology Science. 3: 46-50.
  13. Poongodi Vijayakumar, T., Mohankumar, J.B. and Srinivasan, T. (2010). Quality evaluation of noodles from millet flour blend incorporated composite flour. Journal of Scientific and Industrial Research. 69(1): 48-54.
  14. 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.
  15. Taneya, M.L.J., Biswas, M.M.H. and 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.
  16. Xiaoyan Song and Wei Zhu. (2013). Effects of wheat bran with different colors on the qualities of dry noodles. Journal of Cereal Science. 58: 400-407.

Editorial Board

View all (0)