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Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics

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Abstract

Incorporating exogenous proteins into food products is a better practice for improving nutritional attributes of food commodities. In the search for a way to improve the product and nutritional quality of noodles, this study was aimed to evaluate the impact of the incorporation of poultry based ingredients egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w). The incorporated noodles were subjected to evaluation of the cooking, texture, colour, sensory and microstructure properties. The results showed that the incorporation of poultry based food ingredient types and amount influence the nutritional content of noodles. Simultaneously, poultry based ingredients incorporated noodles showed the acceptable firmness and colour charatertistics. Scanning electron micrograph of the incorporated noodles showed the gelatinized starch granules enveloped by protein matrix, and also indicating a better structure as compared to the control. The sensory profile of incorporated noodles was showed significant (p ≤ 0.05) high overall quality. The result of this study showed that 10% (w/w) EYP and 15% (w/w) CMM incorporated noodles showed a better overall noodles quality attributes (texture, colour, sensory and microstructure). The results also provide ideas about the inclusion of the appropriate levels of poultry based ingredients (EYP and CMM) with a better sensory and nutritional profile. Therefore, this study may be useful in the food industry for the production of poultry based ingredients noodles with enhanced quality characteristics.

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Acknowledgements

Gaurav Kumar Pal, and Bharath Kumar S, thank the Department of Science and Technology for providing DST-INSPIRE Fellowship (IF-131071), and Council of Scientific and Industrial Research (CSIR), New Delhi, India for the award of Senior Research Fellowship. Authors thank Director, CSIR-CFTRI, Mysuru for his encouragement and partial funding under WELFO (BSC 0202) Supra Institutional project.

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Authors and Affiliations

  1. Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India

    Gaurav Kumar Pal & P. V. Suresh

  2. Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India

    Gaurav Kumar Pal & P. V. Suresh

  3. Flour Milling, Baking and Confectionary Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India

    S. Bharath Kumar & P. Prabhasankar

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  1. Gaurav Kumar Pal
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  2. S. Bharath Kumar
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  3. P. Prabhasankar
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  4. P. V. Suresh
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Correspondence to P. V. Suresh.

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Pal, G.K., Kumar, S.B., Prabhasankar, P. et al. Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. Food Measure 11, 939–947 (2017). https://doi.org/10.1007/s11694-017-9467-8

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  • DOI: https://doi.org/10.1007/s11694-017-9467-8

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