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

DOI: 10.18805/ajdfr.DR-1571    | Article Id: DR-1571 | Page : 106-111
Citation :- Fiber Enrichment in Noodles using Banana Pseudo-stem (Musa paradaisiaca).Asian Journal Of Dairy and Food Research.2021.(40):106-111
A. Karthiayani, M. Udaya Ganga, C. Ashok Kumar mankarthi@gmail.com
Address : Department of Food Process Engineering, College of Food and Dairy Technology, TANUVAS, Chennai-600 051, Tamil Nadu, India.
Submitted Date : 20-08-2020
Accepted Date : 2-02-2021

Abstract

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. 

Keywords

Banana pseudo-stem Dietary fiber Fiber Glycemic index Noodles Total fiber

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