Optimisation and Assessment of Green Pea Pod Powder (Pisum sativum) Incorporated Cassava Flour-based Instant Noodles

Authors

  • Asmath Mubeena S.
  • Roshni B.
  • Simmi Jain

Abstract

The objective of the present study was to develop and optimize Cassava flour-based instant noodles incorporated with green pea pod powder as a source of dietary fibre. The pea pods were washed, blanched, dried and ground in a mixer to obtain the Pea Pod (PP) powder. The instant noodles were prepared by using standard gluten-free noodles formulation with 0%, 5% and 10% PP powder, pre-cooked and fried. The physico-chemical analysis and textural characteristics of the instant noodles were evaluated. The sensory analysis of the instant noodles was also conducted. The moisture content, and fat content did not differ significantly across the standard and variations (p>0.05). The ash content varied significantly (p<0.05), with an increase in ash content as the PP% increased. The total carbohydrate content increased with the PP addition (0%- 16.5g, 5% - 20g, 10%- 34g per 100g). However, the protein content of the variations did not significantly differ from each other (2.950 ± 0.141 g per 100 g). The % cooking losses were higher in the standard noodles with 0% PP addition (4.71%) when compared to the variation with 10% PP addition (2.5%). There was a negative correlation found between the hardness of the noodles and PP addition, owing to the increasing dietary fibre content (0%- 2.041 ± 0.037, 5%- 6.830 ± 0.128, 10%- 11.640 ±0.216). The sensory analysis showed that the acceptability of the standard noodles and those containing 5%, 10% PP powder did not significantly differ (p>0.05).

Keywords: Cassava flour, Instant noodles, Pea pods, Physico-chemical, Sensory

Cite this Article
Asmath Mubeena S., Roshni B. c. Optimisation and Assessment of Green Pea Pod Powder (Pisum sativum) Incorporated Cassava Flour-based Instant Noodles. Research & Reviews: Journal of Food Science & Technology. 2020; 9(1): 1–6p.

Downloads

Published

2020-05-29

Issue

Vol. 9 No. 1 (2020)

Section

Research Article

License

Declaration and Copyright Transfer Form

(to be completed by authors)

I/ We, the undersigned author(s) of the submitted manuscript, hereby declare, that the above manuscript which is submitted for publication in the STM Journals(s), is not published already in part or whole (except in the form of abstract) in any journal or magazine for private or public circulation, and, is not under consideration of publication elsewhere.

  • I/We will not withdraw the manuscript after 1 week of submission as I have read the Author Guidelines and will adhere to the guidelines.
  • I/We Author(s ) have niether given nor will give this manuscript elsewhere for publishing after submitting in STM Journal(s).
  • I/ We have read the original version of the manuscript and am/ are responsible for the thought contents embodied in it. The work dealt in the manuscript is my/ our own, and my/ our individual contribution to this work is significant enough to qualify for authorship.
  •  I/We also agree to the authorship of the article in the following order:

Author’s name                                    

 

1. ________________

2. ________________

3. ________________

4. ________________

 

We  Author(s) tick this box and would request you to consider it as our signature as we agree to the terms of this Copyright Notice, which will apply to this submission if and when it is published by this journal.