The Development of High Fiber Noodle (Fit-Mee)

Teow, Shuh Jun (2017) The Development of High Fiber Noodle (Fit-Mee). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This study was undertaken to develop high fiber noodles from agricultural by-products which are corn cobs (C), white oyster mushroom stalks (M) and soybean flakes (S) powder. They are added into noodles for wheat flour (W) replacement at 10%, 15% and 20% respectively. The physico-chemical and textural properties of fiber added noodles were evaluated. In stage 1, 10% fiber added noodles selected due to the highest chewiness of studied percentage (S: 1695.80± 38.44 g, M: 1097.70± 24.13 g and C: 1056.50± 101.42 g) respectively. Among all three types of fiber ingredient, 10% soybean flake powder demonstrated the highest cooking yield, swelling index and the smallest color change 45.428 ±1.47 %, 1.685 ± 0.05 % and 2.08 ± 0.34 %. Soybean flake content of noodle was further increased in second stage with flour replacement of 20%, 30%, 40% and 50%. The highest chewiness (2628.4 ± 98.415 g) of the 30% soybean flake noodle and was chosen for further characterization in stage 3. The 30 % soybean flake noodle had significantly (p<0.05) higher moisture content (6.782± 0.02 %), crude fat (42.826 ± 0.18 %), crude fiber (5.181 ± 0.06 %), ash content (3.533 ± 0.02 %) and protein contents (10.104 ± 0.09 %) compared to control. Its dietary fiber content was determined as total dietary fiber (14.77 ± 0.007 %), insoluble fiber (11.83 ± 0.002 %) and soluble fiber (5.61 ± 0.009 %). In-vitro starch digestibility test, the rapidly digestible starch, slowly digestible starch resistant, starch hydrolysis index and predicted glycemic index obtained were 31.1 ± 4.80 %, 56.9 ± 1.11 %, 12.0 ± 5.90 %, 17.55 and 49.35. In all tested sensory attributes, 30% soybean flake added noodle was rated with the highest chewiness (5.05) and the darkest color (5.43) significantly (p<0.05) compared to controls. In preference ranking test, it was ranked between the positive and negative controls.