The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

Abstract

e present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2-10% supplementation levels. Cooking losses of the valueadded baked goods significantly (p < 0.05) declined from 2.4-1.2%. e results for water solubility, foaming capacity, and bulk density suggested significant (p < 0.05) increases from 8-10%, 77-87% and 0.51-0.70 g/mL, respectively, on replacing wheat flour with FSP in the value-added product. Dehydrated FSP addition caused significant (p < 0.05) improvement in ash (0.90-1.54%), proteins (10.4-13.7%), and crude fibers (0.9-1.9%) contents of the noodles. Maximum supplementation of FSP in supplemented noodles significantly (p < 0.05) improved the TPC, TFC, DPPH, and FRAP values from 111-310 mg GAE/100 g, 2.3-2.8 mg CE/g, 31-42%, and 215-460 umol/100 g, respectively. Sensory evaluation of supplemented noodles revealed the highest sensory acceptability of the value-added product at a 6% supplementation level. Conclusively, supplementing dehydrated FSP in the development of value-added foods could improve its functional features. It could also be considered as a plausible source of fibers and proteins, which might be helpful in mitigating malnutrition and a number of health maladies, such as cancer and diabetes.

Evaluation of raw materials for the development of honey-healthy dessert recipes

“…Research conducted by (Alu'datt et al, 2024) has unveiled a plethora of benefits, including hypoglycemic, antihyperlipidemic, antioxidant, anti-inflammatory, antihypertensive, anticarcinogenic, and immunomodulatory effects, with potential organ-protective effects spanning the cardiovascular, digestive, hepatic, endocrine, and central nervous systems. (Ahmad et al, 2022) delved into the nutritional, antioxidant, and sensory aspects of noodles enriched with fenugreek seed powder, revealing enhancements in mineral, protein, and fiber content. Meanwhile, studies by (Medeiros et al, 2020) showcased fenugreek seeds' ability to synergize with starch, milk protein, and sucrose, thereby improving the gel structure of a milk-based dessert.…”

“…The authors (Ahmad et al, 2022) assessed the quality indicators of fenugreek seeds according to their antioxidant properties. The authors (Leichtweis et al, 2022) evaluated pumpkin quality indicators by the content of phenolic compounds.…”

Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

“…Basils, parsley, flaxseeds and chia seeds are known for their antioxidant properties, omega‐3 fatty acids, and flavour, but they may also affect the texture, cooking time and sensory qualities of the noodles (Table 2). For instance, the addition of kale powder and chia mucilage to siyez wheat flour (Çakmakçı et al ., 2022) and fenugreek SF (2%–10%) results in higher ash, crude fibre, mineral matter and TPC (Ahmad et al ., 2022). The highest antioxidant activity was observed with 10% fenugreek SF; however, 6% was the most acceptable level.…”

“…The highest antioxidant activity was observed with 10% fenugreek SF; however, 6% was the most acceptable level. Increasing fenugreek SF in noodles decreased cooking loss, while increased water solubility, foaming capacity and bulk density (Ahmad et al ., 2022). Similarly, increasing the kale powder concentration from 5% to 10% increased the colour scores.…”

Effect of fenugreek and flaxseed polysaccharide‐based edible coatings on the quality attributes and shelf life of apple fruit during storage

“…The fenugreek ( Trigonella foenum‐graecum ) plant belongs to the Leguminosae family. The primary component found in its seed albumen is galactomannan, which is sourced from the seed endosperm (Ahmad et al., 2022 ; Rashid et al., 2020 ). When dissolved in water, galactomannan exhibits the ability to significantly increase viscosity.…”