Effect of Incorporation of Goji Berry (Lycium Babarum) in Yellow Alkaline Noodle

Hew, Lee Fung (2019) Effect of Incorporation of Goji Berry (Lycium Babarum) in Yellow Alkaline Noodle. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Goji berry is a rich source of phytochemicals, carotenoids and flavonoids which beneficial to human health. The objectives of this research are i) to develop and formulate yellow alkaline noodle with addition of goji berry powder ii) to study consumer sensory acceptance of the yellow alkaline noodle with addition of goji berry powder and iii) to determine physico-chemical properties and antioxidant profiles on developed yellow alkaline noodles with addition of goji berry powder. Yellow alkaline noodle with the 17.00% of goji berry powder was developed. Standard yellow alkaline noodle was used as the reference sample to evaluate the physico-chemical and sensory profile of new developed noodle. Proximate analysis (crude fat, crude protein, crude fiber, ash content and moisture content), texture profile analysis (firmness, cohesiveness, springiness and chewiness), color analysis (L*, a* and b*) and antioxidant activity (DPPH assay) were conducted. The results showed that the 17.00% of goji fortified yellow alkaline noodle had significantly higher (p<0.05) carbohydrate (57.88 ± 0.19%), moisture content (30.10 ± 0.14%), crude fat (0.86 ± 0.03%), crude ash (2.61 ± 0.02%) and crude fiber (7.20 ± 0.04%) compared to reference. Crude protein content showed no significantly difference (p>0.05) between sample and reference. This study suggested that yellow alkaline noodle with 17.00 % goji berry powder is a good source of carbohydrate. The developed noodle has significant difference (p<0.05) in term of color appearance, shape, aroma, taste, texture and overall acceptance between reference and sample noodle. The developed noodle showed high DPPH scavenging activity (41.68 ± 0.07%) compared to reference (6.16 ± 0.14%). In short, this study shows that the yellow noodle with 17.00% goji powder has better nutrition value, antioxidant activity, and good sensory profile which it could be a potential ingredient to utilize in food industry