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The Studies on the Preparation of Instant Noodles from Wheat Flour Supplementing with Sweet Potato Flour

M. L. J. Taneya
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: taneyabau@yahoo.com

M. M. H. Biswas
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: taneyabau@yahoo.com

M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: taneyabau@yahoo.com

Abstract/ Executive Summary:

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature.

Keywords: Instant noodles, Sweet potato flours, Shelf life,Quality

Location: Laboratory of the Departmental of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Sweet potato

Objectives:

(a) To evaluate the storage stability of the mixed flour consisting sweet potato and wheat flour

(b) To evaluate the quality of instant noodles using sweet potato and wheat flour.

Methodology:

The study was conducted in laboratory of the Departmental of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Materials Wheat flour, sweet potato and other major ingredients were procured from the local market. Methods for preparation of Flours: Wheat flour was collected from local market. Sweet Potatoes collected from local market were washed, peeled, trimmed, sliced and blanched for 5 minute in boiling water. Then dried in a cabinet dryer at 60-65⁰C for 8-10 hours and finally ground to produce sweet potato flour. Four types of sample had significant difference in wheat flour, sweet Potato flour and water. The wheat flour content decreased gradually 100g, 90g, 80g and 70g in the Sample C, S1, S2, S3 respectively. The sweet Potato flour increased gradually 0g, 10g, 20g and 30g in the Sample C, S1, S2, S3 respectively. The water increased gradually 31ml, 32ml, 33ml and 34ml in the Sample C, S1, S2, S3 respectively. Other ingredients were same in all sample.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 135–142, 2014 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study reports the effects of various levels of sweet potato flour on the quality of instant noodles. Four samples of instant noodles were processed incorporating 0, 10, 20 and 30% sweet potato flour and analyzed for physical, chemical and organoleptic characteristics. On the basis of composition, sensory attributes and shelf-life of the processed noodles, it may be concluded that good quality mixed flour instant noodle may be processed incorporating 30% sweet potato flour in the formulation of instant noodles. This instant noodle may find widespread by many health conscious people in the society.

Knowledge Management: Journal