Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

Abstract

Background and objectives:Noodles are staple food for many Asian countries as these are easy to prepare, economic, and convenient, thus gaining popularity throughout world. However, wheat flour-based noodles are deficient in essential nutrients. So, the present study was planned to investigate the potential of beetroot pulp (0%, 10%, 20%, 30%, and 40%) as a component in noodle manufacturing to improve the nutritional status. Phytochemical analysis, cooking qualities, pasting properties, color, and sensory profile of Asian noodles were determined. Findings: Study revealed that beetroot pulp addition to wheat flour greatly influenced the cooking, color, functional, phytochemical, nutritional, and sensory characteristic of formulated noodles. Pulp addition significantly (p < 0.05) improved the nutritional value, bioactive compounds, and the color intensity. On increasing the level of incorporation of beetroot (0%-40%), there was an increment in antioxidant activity (free radical scavenging activity, determined according to the elimination of DPPH radicals) (21.20 ± 0.10%-50.30 ± 1.0%), total phenol content determined by the Folin-Ciocalteu reaction (117.02 ± 1.0-152.20 ± 1.0 mg/ 100 g), and betalains content (0-140.48 ± 0.01 mg/100 g). Lightness of color value significantly decreased from 68.27 ± 0.051 to 35.7 ± 0.30, indicating darker color on pulp addition. There was an increase in fat uptake (15.96 ± 0.070%-18.76 ± 0.5%), cooking time (5 ± 0.10-6 ± 0.20 min), and gruel losses (0.075 ± 0.005-0.195 ± 0.002 g/100 g) with pulp addition. Conclusions: Noodles with 30% beetroot pulp were considered best as this significantly improved (p < 0.05) the nutritional, phytochemical, cooking, and sensory quality attributes. This particular level can be recommended for delivering staple food with better nutritional contents and suitable cooking as well as eating quality parameters. Significance and novelty: The research explored the possibility of beetroot pulp addition to noodle for the development of functional staple food. K E Y W O R D Santioxidant, betalains, carotenoids, cooking quality, pasting properties

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

“…Consumption of noodles is very popular in the Asian diet, and as a major wheat food product, noodles have a very high demand (Chhikara, Kushwaha, Jaglan, Sharma, & Panghal, ). In contrast to Japanese, white salt noodles (WSN), udon or spaghetti, the type of WSN consumed in China is different owing to the unique wheat grain composition (Huang & Lai, ).…”

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

“…Some previous studies on beetroot pulp‐added noodles (Chhikara, Kushwaha, Jaglan, Sharma, & Panghal, ) and black rice bran‐added noodles (Kong et al, ) observed the effect of polyphenolic compounds on color characteristics. This could be due to formation of melanoids during processing as well as reaction of polyphenol oxidase with phenols leading to increased antioxidant activity (Chhikara et al, ).…”

Effect of beetroots substitution and storage on the chemical and sensory properties of wheat noodles

“…Progressive decrease in lightness value was observed from 51.98 to 46.76 with increase in level of beetroot powder. A reduction in L⃰ value of noodles showed low luminosity, brightness and subsequently darker appearance of noodles (Chhikara et al, 2018). The a* value of control noodle was 1.13 and those of beetroot powder was increased from 5.12 to 9.47, showing more reddish colour than the control.…”

“…It has been observed that short cooking time with less soluble solid are the desirable quality of a good noodle (Sirichokworrakit et al,2015). Chhikara et al, (2018) explained that the cooking loss was as a result of weakening or disruption of the protein-starch matrix and an uneven spreading of water within the matrix due to the presence of beetroot powder. Due to this, more solid were leached out from noodles into the cooking water.…”