Staff View: The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed

The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed

Noodles are generally made from wheat flour, so their nutritional contents and characteristics depend on flour and other ingredients used. In the present work, fresh noodles were fortified with Caulerpa sp. filtrate in proportions of 0, 5, 10, 15, and 20%, and the quality and characteristics of fres...

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Main Authors:	Agusman, Murdinah, Wahyuni, T.
Format:	Journal Contribution
Language:	English
Published:	2023
Subjects:	Noodles Wheat flour Nutrient improvement Food fortification Caulerpa spp Seaweeds Proximate composition Dietary fibres Carotenes Phenolic content Texture Physical properties Taste (sensation) Nutritional value
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/22075
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spelling	oai:http:--agris.upm.edu.my:0-22075The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweedAgusman, MurdinahWahyuni, T.NoodlesWheat flourNutrient improvementFood fortificationCaulerpa sppSeaweedsProximate compositionDietary fibresCarotenesPhenolic contentTexturePhysical propertiesTaste (sensation)Nutritional valueNoodles are generally made from wheat flour, so their nutritional contents and characteristics depend on flour and other ingredients used. In the present work, fresh noodles were fortified with Caulerpa sp. filtrate in proportions of 0, 5, 10, 15, and 20%, and the quality and characteristics of fresh noodles obtained were determined. The assessments were conducted on the proximate compositions, dietary fibre, β-carotene, total phenolic content, textural properties, physical properties, and sensory qualities of noodles. The addition of Caulerpa sp. Filtrate increased the ash contents of noodles, and the ash contents of noodles were 1.45 ± 0.03 to 1.52 ± 0.04%. The β-carotene contents of noodles increased from 1.92 ± 0.19 to 3.68 ± 0.40 mg/kg with the addition of 15% Caulerpa sp. filtrate. Furthermore, total phenolic compounds were increased to a maximum of 85.2 ±1.82 mg GAE/100 g with the addition of Caulerpa sp. filtrate. The tensile strengths of noodles increased as Caulerpa sp. filtrate increased, while the elongations of noodles slightly decreased with the addition of Caulerpa sp. filtrate. The brightness of noodles decreased, and the greenness increased with the addition of Caulerpa sp. filtrate. Noodles with 15 and 20% Caulerpa sp. filtrate had significantly higher cooking yields than noodles without Caulerpa sp. filtrate. Consumer acceptance of noodles was not affected by Caulerpa sp. filtrate. Caulerpa sp. noodles could be a nutritional benefit for daily diets since they contain more β-carotene, minerals, and phenolic compounds2023-01-29T04:38:12Z2023-01-29T04:38:12Z2020Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 27 (3), p. 445-4532231-7546http://agris.upm.edu.my:8080/dspace/handle/0/22075MY2023050127enhttp://www.ifrj.upm.edu.my/27%20(03)%202020/DONE%20-%2006%20-%20IFRJ19361.R1.pdfIndonesiahttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Noodles Wheat flour Nutrient improvement Food fortification Caulerpa spp Seaweeds Proximate composition Dietary fibres Carotenes Phenolic content Texture Physical properties Taste (sensation) Nutritional value
spellingShingle	Noodles Wheat flour Nutrient improvement Food fortification Caulerpa spp Seaweeds Proximate composition Dietary fibres Carotenes Phenolic content Texture Physical properties Taste (sensation) Nutritional value Agusman, Murdinah Wahyuni, T. The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
description	Noodles are generally made from wheat flour, so their nutritional contents and characteristics depend on flour and other ingredients used. In the present work, fresh noodles were fortified with Caulerpa sp. filtrate in proportions of 0, 5, 10, 15, and 20%, and the quality and characteristics of fresh noodles obtained were determined. The assessments were conducted on the proximate compositions, dietary fibre, β-carotene, total phenolic content, textural properties, physical properties, and sensory qualities of noodles. The addition of Caulerpa sp. Filtrate increased the ash contents of noodles, and the ash contents of noodles were 1.45 ± 0.03 to 1.52 ± 0.04%. The β-carotene contents of noodles increased from 1.92 ± 0.19 to 3.68 ± 0.40 mg/kg with the addition of 15% Caulerpa sp. filtrate. Furthermore, total phenolic compounds were increased to a maximum of 85.2 ±1.82 mg GAE/100 g with the addition of Caulerpa sp. filtrate. The tensile strengths of noodles increased as Caulerpa sp. filtrate increased, while the elongations of noodles slightly decreased with the addition of Caulerpa sp. filtrate. The brightness of noodles decreased, and the greenness increased with the addition of Caulerpa sp. filtrate. Noodles with 15 and 20% Caulerpa sp. filtrate had significantly higher cooking yields than noodles without Caulerpa sp. filtrate. Consumer acceptance of noodles was not affected by Caulerpa sp. filtrate. Caulerpa sp. noodles could be a nutritional benefit for daily diets since they contain more β-carotene, minerals, and phenolic compounds
format	Journal Contribution
author	Agusman, Murdinah Wahyuni, T.
author_facet	Agusman, Murdinah Wahyuni, T.
author_sort	Agusman, Murdinah
title	The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
title_short	The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
title_full	The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
title_fullStr	The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
title_full_unstemmed	The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
title_sort	nutritional quality and preference of wheat noodles incorporated with caulerpa sp. seaweed
publishDate	2023
url	http://agris.upm.edu.my:8080/dspace/handle/0/22075
_version_	1819285667266428928
score	13.4562235

The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed

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