Food Product Development of Black Sesame Ramen Noodle

Lim, Yi Hong (2022) Food Product Development of Black Sesame Ramen Noodle. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Ramen noodles are Japanese wheat based noodles that are usually thin, long, wavy and have a much softer texture. Black sesame seeds are small, flat, oily seeds that have high nutritional value and thus provide health benefits. It is a rich source of antioxidants, monounsaturated and polyunsaturated fats. The aims of this project were to develop ramen noodles with the addition of black sesame powder and further determine its physicochemical properties and antioxidant profile. Two different formulations of noodles were prepared by substituting 10 g and 25 g of black sesame powder respectively based on total flour weight. Noodles evaluation was then performed for textural characteristics (elasticity and firmness), color profile characteristics (L*, a* and b*), pH level, proximate composition (crude protein, crude fat, crude fiber, ash content and moisture content), antioxidant activity (DPPH scavenging activity, TPC and TFC). The results showed that the developed noodle with 25 g of black sesame powder, which is sample 2 ramen noodle (S2RN) had a dark black color but better performance in terms of antioxidant activity compared to control ramen noodle (CRN). S2RN contains significantly (p<0.05) higher DPPH (88.07±0.10%), TPC (6.3714±0.0975 mg/g) and TFC (9.9214±0.1865 mg/g). It contains 12.00±0.05% protein, 11.40±0.06% fat, 11.43±0.13% fiber, and 3.94±0.06% ash which all were higher than CRN, while excluding moisture content (31.64±0.35%). The pH value of S2RN is 6.94±0.01 which was almost neutral (pH 7). Furthermore, the addition of black sesame affects the noodle's elasticity but not its firmness. In conclusion, the developed S2RN with a higher black sesame content showed better antioxidant properties and nutritional composition, which could be a potential alternative for conventional ramen noodles in order to improve overall health of humans