Department of Food Process Engineering, College of Food and Dairy Technology, TANUVAS, Chennai, Tamil Nadu, India
*Corresponding Author: A Karthiayani, Department of Food Process Engineering, College of Food and Dairy Technology, Koduveli, TANUVAS, Chennai, Phone: +919952340320, e-mail: mankarthi@gmail.com
Online published on 22 August, 2019.
Though noodles are popular, it holds a notion of ‘low fiber food ’as they are generally prepared from refined wheat flour, which by its nature lacks fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating leaves of moringa (Moringa olifera) as a fiber source at different levels viz., 3, 4.5 and 6% in which 3% was found to be the best based on cooking characteristics and sensory evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further analyzed for physicochemical, cooking, and sensory characteristics at regular intervals of 60 days till 180 days of storage. All the analysis showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary fiber was found to increase from 3.3 to 4.1%, and in vitro method of glycemic index (GI) analysis showed that the moringa fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of moringa fiber noodles were increased to 3.4 and 2.2% respectively when compared to control.
Fiber, Glycemic index, Moringa, Noodles, Total fiber and dietary fiber
