Effect of Incorporation of Red Dragon Fruit Peel Powder on Quality and Acceptability of Chinese Raw Noodles

Phan, Zhi Lin (2023) Effect of Incorporation of Red Dragon Fruit Peel Powder on Quality and Acceptability of Chinese Raw Noodles. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Chinese raw noodles are one of the significant staple meals in Asia but they are usually deficient in nutrients. Red dragon fruit peel (RDFP) has potential to be incorporated into Chinese raw noodles to reduce fruit waste and due to its high fibre content and antioxidants compounds. The objectives of this research are to determine the effect of RDFP powder on the physicochemical properties and sensory properties on noodles. In this project, Chinese raw noodles were incorporated with 4 different levels of RDFP powder content at 0%, 2.5%, 5% and 7.5%. Physical analysis (water activity, colour, texture), chemical analysis (TPC, DPPH assay, betacyanin), proximate analysis and sensory evaluation (hedonic ranking test, preference test) were conducted on the RDFP noodle, using the Chinese raw noodle as reference sample. Results showed the addition of RDFP powder from 0% to 7.5% significantly (p<0.05) increased the springiness, adhesiveness, TPC, DPPH, betacyanin content, ash content and crude fibre content. The addition of RDFP powder from 0% to 7.5% significantly (p<0.05) decreased the hardness, chewiness, moisture content, crude fat content and crude carbohydrate content. The addition of RDFP powder from 0% to 7.5% did not significantly (p>0.05) affect the cohesiveness and crude protein content. The 7.5% RDFP noodles did not significantly (p>0.05) affect the sensory attributes and have higher overall acceptability than the reference noodles. The 7.5% RDFP noodles also have higher preference than the Chinese raw noodles. Therefore, 7.5% RDFP has the potential to be incorporated into Chinese raw noodles to reduce fruit waste and improve nutritional values. Keywords: Red dragon fruit peel; noodles; physicochemical analysis; sensory evaluation