alexa The Effects of Using Seaweed on the Quality of Asian Noodles
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

The Effects of Using Seaweed on the Quality of Asian Noodles

Xiren Guli Keyimu*

Faculty of chemical science and food technology, University of kabangsaan, Malaysia

*Corresponding Author:
Xiren Guli Keyimu
Faculty of chemical science and food technology
University of kabangsaan, Malaysia
E-mail: [email protected]

Received Date: December 17, 2012; Accepted Date: January 17, 2013; Published Date: January 25, 2013

Citation: Keyimu XG (2013) The Effects of Using Seaweed on the Quality of Asian Noodles. J Food Process Technol 4:216. doi: 10.4172/2157-7110.1000216

Copyright: © 2013 Keyimu XG. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Seaweeds contain high levels of minerals, vitamins, essential amino acids, indigestible carbohydrates, and dietary fiber. The objective of this study was to use Gracilaria seaweed powder as an ingredient to make Alkaline noodle products of high nutritional quality with rich fiber content. The effect of wheat flour substitution with Gracilaria seaweed powder was investigated in terms of the physicochemical, textural and sensory qualities of Asian Alkaline noodles. Five additional noodles were prepared by substituting wheat with 0, 1, 3, 5 and 7% Gracilaria seaweed powder. The optimal ratio of noodle from Gracilaria seaweed powder was investigated using sensory qualities in comparison with the control (100% wheat flour). The result of noodle formula development indicated that as the amount of Gracilaria seaweed powder increased, the stickiness of the noodles decreased and the appearance became darker. The optimum seaweed noodle formulation consisted of 3: 97% seaweed powder and wheat flour ratio, 32% water, 1% salt, 1% kansui. The seaweed noodles containing 3% Gracilaria were composed of 7.21% protein, 0.5% fat, 1.7% dietary fiber, 1.05% ash, 40.15% moisture. The results of consumer evaluation showed that the overall liking of seaweed noodles were at the moderate level. The present study indicated that Gracilaria seaweed is a potential source of fiber when substituted for wheat flour in noodle products. The incorporation of 3% Gracilaria seaweed in the noodle ingredients significantly increased their total dietary fiber content.

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