Scoping Review on the Sensory and Nutritional Properties of Fortified and Enriched Noodles

Sam, Hann Sean (2022) Scoping Review on the Sensory and Nutritional Properties of Fortified and Enriched Noodles. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Consumers are requesting a product that is healthier from the food industry, because of this enrichment and fortification has been introduced to the food industry as an attempt to increase the nutritional properties of food, for example in dairy and cereal products. Recently companies have started to use it on products such as noodles. Thus, this study is aimed to review the effects of the application of fortification and enrichment on the nutritional quality and sensory quality of noodles. A scoping review was conducted and online databases GoogleScholar and Sciencedirect were used in this review. The articles from 2011 to 2021 were reviewed. Data found was presented in identification of findings, screening and analysing data, selection of eligible articles and data extraction and charting. A total of 57 articles were screened for eligibility and 16 fulfilled the inclusion criteria, and in discussion is further improved by the support of other articles from GoogleScholar and ScienceDirect This study reviews the application of enrichment and fortification on the effects on their nutritional quality and effects on the sensory quality. The treatment applied on the noodles has been found to have a significant effect on the dietary fiber, protein, fat, and minerals content of noodles. On the sensory aspect, the treatment had improved on 8 articles, 4 articles show insignificant changes, 4 articles show negative effect on sensory quality . The main reason for the reduction of sensory sensitivity was the colour difference observed after treatment. Lastly, the enrichment and fortification treatment has also had its effect on cooking property, especially cooking loss. The increase of cooking loss is due to the loss of protein-starch structure in noodles that are made from wheat flour and less prominent in gluten free noodles, this can be improved by increasing protein content and adding hydrocolloids