COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 39, Volume 88, Issue 3, September 2010, Page 843-854 PDF (3.82 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2010.189337 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| HANAN F. AHMED; HALA S. SAYED; EMAN M. SALEM | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Noodles are widely consurned throughout the world and their global consumption Is second order to bread. The instant noodles market is growing fast In Egypt, and is gaining popularity in the Egyptian market. Wheat flour which is usually used to make instant noodles is not only low in fiber and protein contents but also poor In phytochemicals as mineral, total phenol, total flavonoids, carotenoids and vitamin C. In the present study, the used wheat flour was fortified with 2.5 and 5 % spinach and artichoke. The produced noodles were tested to evaluate the physical properties, sensory and nutritional value (such as chemical composition, Fe, Ca, Zn and antioxidant). The results revealed that no significant effect was observed on cooking quality. The fortified noodles showed improvement in nutritional value. The results showed that significant increase in protein, fiber and ash contents was noticed, compared to control. The results also showed that, the fortified noodles had significant incase in Ca, Fe and Zn contents than control. Also, overall acceptabfity scores demonstrate higher significant effect of spinach flour adrilion than artichoke. The results observed that the noodles fortified wait 5 % spinach had highest amount of total phencic, flavancides, ante oils and vitamin C content after cooking for 3 min. On the ether hand the maximum decrease in artiaddant was observed after cooking for 9 min. Thus the results suggest derC by Mcorporation of spinach and artichoke up to 5% in Instant nomges, k may be possible to enhance the nutritional value crf noodks radiant affecting its cocking and sensory properties. | ||||
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