Vol. 6, Issue 5 (2018)
Physio-chemical analysis of spinach paste fortified instant noodles
Author(s): L Ramu, Shaik Jakeer Basha and V Bhasker
Abstract: An investigation was carried out to study the physical chemical, cooking and sensory qualities of instant noodles fortified with spinach paste as main ingredient. Instant noodles were developed by using wheat flour with some minor ingredients and spinach paste at three different combinations with two types of spinach paste (Raw spinach paste and blanched spinach paste). Totally six variations were formulated viz. RSP 15%, 25%, 30% and BSP 10%, 20%, 30% for the study. They were evaluated for color, texture, taste, flavor, and overall acceptability. Statistically significant difference was observed in moisture, ash, fiber, fat, carbohydrate and iron content of the raw spinach paste and blanched spinach paste. The moisture content was significantly higher (P<0.05) for the blanched paste compared to the raw spinach paste. Statistically significant difference in the protein and calcium content was observed between the RSP and BSP. Mean sensory scores revealed that instant noodles were best accepted at 15% level of RSP and 20% BSP incorporation. Physical properties of instant noodles were affected significantly with the increase in the level of incorporation of spinach. Increment of spinach paste from 0 to 30% increase colure value and cooking loose and decrease cooking time, good flavor. The result of chemical and nutritional quality characteristics of Instant noodles revealed that statistically significant difference (P<0.05) was observed between the control sample and spinach fortified instant noodles. The protein, fat, ash, were higher in spinach fortified instant noodles compared to control. There was a decreasing trend of sensory scores for colour texture taste flavour and over all acceptability for control raw spinach paste and blanched spinach paste incorporated instant noodles. During shelf life study and significant difference was found between. The treatments and duration for all the sensory characteristics.
The findings of the present study strongly support that the blanched spinach paste can be successfully incorporated in instant noodles as it enhances the nutritional quality of instant noodles, a "little known" food is highly nutritious and delivers a powerhouse of health supporting nutrients which is either thrown away.
Pages: 2373-2381 | 437 Views 175 Downloads
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How to cite this article:
L Ramu, Shaik Jakeer Basha, V Bhasker. Physio-chemical analysis of spinach paste fortified instant noodles. Int J Chem Stud 2018;6(5):2373-2381.
