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Development and optimization of fish-fortified instant noodles using response surface methodology

Authors :
C.G. Joshy
J. Bindu
U. Parvathy
Source :
International Journal of Food Science & Technology. 52:608-616
Publication Year :
2016
Publisher :
Wiley, 2016.

Abstract

Summary Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D-optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum.

Details

ISSN :
09505423
Volume :
52
Database :
OpenAIRE
Journal :
International Journal of Food Science & Technology
Accession number :
edsair.doi...........84f7205e4bdb36c135365e257a345ec6
Full Text :
https://doi.org/10.1111/ijfs.13313