Food Product Development of Yam Egg Noodle

Tam, Ho Tim (2020) Food Product Development of Yam Egg Noodle. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Yams are nutrient-dense tuber vegetables that had variety of colour which include purple, white, yellow and etc. The yams are a great source of nutrient and mineral such as fiber, potassium, manganese, copper, antioxidant and etc. The objectives of this research are i) to develop and formulate noodle with addition of yam powder ii) to study consumer sensory acceptance of the noodle with the addition of yam powder and iii) to determine physic-chemical properties and antioxidant profile on developed noodle with addition of yam powder. Proximate analysis (fat, protein, crude fiber, ash content and moisture content), texture profile analysis (firmness, cohesiveness, springiness and chewiness), colour analysis (L*,a* and b*) and antioxidant activity (DPPH, TPC, TFC) were conducted. The results shows that, the formula 2 (Ratio of semolina 1:2 yam powder) had the amount of carbohydrate (32.85±6.49), fat (3.84±0.16), protein (26.96±1.04), crude fiber (3.99±0.18), ash (2.99±0.07) and moisture content (29.37±0.55). On the other hand, it had higher amount of fiber while compared to the control. The control and the formula 2 had a significant difference (p<0.05) in term of colour appearance, shape, aroma, texture and overall acceptance. The formula 2 also showed a higher DPPH scavenging activity (24.9±0.79) compared to the control (8.13±0.8). Total phenolic content and total flavonoid content was also tested but did not show any significant result between the control and formula 2. In short, this study shows that the formula 2 has better nutrition value, antioxidant activity, and good sensory profile.