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

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.