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Nutritional, physicochemical, and functional quality of beetroot ( Beta vulgaris L.) incorporated Asian noodles
Author(s) -
Chhikara Navnidhi,
Kushwaha Komal,
Jaglan Sundeep,
Sharma Paras,
Panghal Anil
Publication year - 2019
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10126
Subject(s) - chemistry , food science , phytochemical , pulp (tooth) , dpph , wheat flour , lightness , polyphenol , betalain , antioxidant , cooking methods , pigment , biochemistry , dentistry , medicine , physics , optics , organic chemistry
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.