Study on Development of Fiber-enriched Noodles using Moringa Leaves (Moringa olifera)
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Date
2019
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Abstract
Though noodles are popular, it holds a notion of ‘low fiber food' as they are generally prepared from refined wheat flour, which by its
nature lacks fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating leaves of moringa (Moringa olifera)
as a fiber source at different levels viz., 3, 4.5 and 6 % in which 3% was found to be the best based on cooking characteristics and sensory
evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further
analyzed for physicochemical, cooking, and sensory characteristics at regular intervals of 60 days till 180 days of storage. All the analysis
showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary
fiber was found to increase from 3.3 to 4.1%, and in vitro method of glycemic index (GI) analysis showed that the moringa fiber noodle
was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of moringa fiber noodles were increased
to 3.4 and 2.2% respectively when compared to control.
Description
TNV_AJDFR_2019_38(2)145-150
Keywords
Veterinary Science