Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties

Abstract

Food fortification is a commonly-used method to increase nutritional value of food products in order to reduce the risks of Non-Communicable Diseases (NCDs). Noodles are a versatile and popular staple food, especially in Asia, that can be nutritionally enriched using various types of ingredients and one of them is wheat bran that is rich in dietary fiber. This study aimed to determine effect of fortification of fresh yellow alkaline noodles with wheat bran on its physical and sensorial properties. Addition of wheat bran was varied in concentration (0-20%) and physical properties of fortified yellow alkaline noodles were assessed. Additionally, 9-point hedonic scale and 'Just About Right' scale were employed to assess sensory properties of the fortified noodles, using 40 non-trained panelists. Noodles fortified with the highest amount of wheat bran exhibited the highest cooking loss (4.61%) compared to the non-fortified one (2.78%), indicating weak structural integrity, presumably due to the impaired gluten network. On contrary, noodles fortified with various amount of wheat bran did not demonstrate significant alteration of textural properties in terms of springiness, cohesiveness, and resilience. Sensorially, noodles fortified with 10% of wheat bran had the highest preference among the panelist based on general appearance, overall acceptability, color suitability, hardness suitability, and smoothness. Proximate analysis showed noodles supplemented with 10% of wheat bran met regulatory criteria for claim as a high-fiber food, with its dietary fiber content of 5.40 g/100 g of noodles. Conclusively, fortification of yellow alkaline noodles with wheat bran could improve its product properties. Key Words yellow alkaline noodles, wheat bran, dietary fiber, food product properties Nowadays, food fortification becomes a common practice under governmental or public policy to com bat nutrient deficiencies within a population in certain regions. Nutrient-associated chronic diseases, which is also regarded as Non-Communicable Diseases (NCDs), has account for up to 71% of deaths worldwide (1). These diseases are often pronounced as metabolic changes, such as raised blood pressure, overweight/obesity, hyperglycemia, and hyperlipidemia, resulted from unhealthy lifestyle (alcohol consumption, tobacco use, and physical inactivity) and unhealthy diet (poor eating habit and food selection) (2) that results in the inadequacy of essential nutrient intake, such as vitamins, minerals, and even dietary fiber (3,4).By definition, food fortification is a process where certain amount of ingredients is added to the food products in order to enhance the nutritional value and/or to improve product properties (5). One of many food products that are fortified belongs to the staple food category, including tubers and cereal-based product, such as bread and noodle. In Asia region, noodle is a commonly consumed staple food, which is made from unleavened wheat flour dough, flat-rolled, and cut or extruded into long strips or strings shape. Similar...

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