Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content
Kolkala, A., Abd ElWahab, E., Ghoniem, G., Khalil, M. (2020). Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content. EKB Journal Management System, 11(12), 331-336. doi: 10.21608/jfds.2020.160391
A. E. A. Kolkala; E. S. Abd ElWahab; Gehan A. Ghoniem; Mona M. Khalil. "Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content". EKB Journal Management System, 11, 12, 2020, 331-336. doi: 10.21608/jfds.2020.160391
Kolkala, A., Abd ElWahab, E., Ghoniem, G., Khalil, M. (2020). 'Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content', EKB Journal Management System, 11(12), pp. 331-336. doi: 10.21608/jfds.2020.160391
Kolkala, A., Abd ElWahab, E., Ghoniem, G., Khalil, M. Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content. EKB Journal Management System, 2020; 11(12): 331-336. doi: 10.21608/jfds.2020.160391

Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content

Journal of Food and Dairy Sciences
Article 2, Volume 11, Issue 12, December 2020, Page 331-336  XML PDF (661.98 K)
Document Type: Original Article
DOI: 10.21608/jfds.2020.160391
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Authors
A. E. A. Kolkala email 1; E. S. Abd ElWahab1; Gehan A. Ghoniem2; Mona M. Khalil2
1Food Technology Research Institute ,A.R.C. Egypt.
2Food Industries Department ,Faculty of Agriculture Mansoura University ,Egypt
Abstract
Unripe mango(UM) and red cabbage (RC)is an edible food that contain a high proportion of indigestible compounds which are included dietary fiber content. The objective of this study was to use their  powder as an ingredient to make noodle with high nutritional quality and high antioxidants contents with lowering carbohydrates content .The effect of wheat flour substituted with unripe mango (UMP) or red cabbage powder(RCP)was investigated of the chemical and sensory attributed of noodle formulae. Five additional noodles formulas were prepared by substituting wheat flour (72%) with ,10 , 20 , 30 , 40 and 50 % from vegetable or fruit powder, and the optimal ratio of prepared noodles were investigatedusing sensorial properties comparing with the control noodles . Five fortified  noodles prepared by partial substitution of wheat flour with fruits or vegetables powder and the results showed that  unripe mango powder(UMP) have 45.2 % TSS, 2.28 % ash , 14.5 % moisture,4.36 % protein , 2.83 % fat , 3.49% crude fiber (CF) and 76.44% carbohydrates , while red cabbage powder (RCP)were recorded high values  of K and Na (678.5 and 180 mg/100g) respectively . Cytotoxic impact of mango noodle formula demonstrated an inhibitory impact , 9.1% of colon cancer cells at 25 µg/ml of noodles extraction , 14.6% at 50 µg/ml , 54.3% at 100 µg/ml and their IC50 at 85 µg/ml , while after effects of 12.5 µg/ml of red cabbage noodles(RCN) extraction will occupy 4.5% of colon cancer cells and their IC50 will 96.4 µg/ml.
Keywords
noodle; mango; red cabbage; antioxidants; cancer cells; nutrients
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