The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles
The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) de...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/4940343 |
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| author | Zulfiqar Ahmad Muhammad Ilyas Kashif Ameer Muhammad Asif Khan Muhammad Waseem Faiz-ul-Hassan Shah Tahir Mehmood Muhammad Adil Rehman Isam A. Mohamed Ahmed |
| author_facet | Zulfiqar Ahmad Muhammad Ilyas Kashif Ameer Muhammad Asif Khan Muhammad Waseem Faiz-ul-Hassan Shah Tahir Mehmood Muhammad Adil Rehman Isam A. Mohamed Ahmed |
| author_sort | Zulfiqar Ahmad |
| collection | DOAJ |
| description | The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) declined from 2.4–1.2%. The results for water solubility, foaming capacity, and bulk density suggested significant (p<0.05) increases from 8–10%, 77–87% and 0.51–0.70 g/mL, respectively, on replacing wheat flour with FSP in the value-added product. Dehydrated FSP addition caused significant (p<0.05) improvement in ash (0.90–1.54%), proteins (10.4–13.7%), and crude fibers (0.9–1.9%) contents of the noodles. Maximum supplementation of FSP in supplemented noodles significantly (p<0.05) improved the TPC, TFC, DPPH, and FRAP values from 111–310 mg GAE/100 g, 2.3–2.8 mg CE/g, 31–42%, and 215–460 umol/100 g, respectively. Sensory evaluation of supplemented noodles revealed the highest sensory acceptability of the value-added product at a 6% supplementation level. Conclusively, supplementing dehydrated FSP in the development of value-added foods could improve its functional features. It could also be considered as a plausible source of fibers and proteins, which might be helpful in mitigating malnutrition and a number of health maladies, such as cancer and diabetes. |
| format | Article |
| id | doaj-art-69e6c37b46b74ec0a003dbb6b4448fff |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-69e6c37b46b74ec0a003dbb6b4448fff2025-08-20T03:34:05ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/4940343The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added NoodlesZulfiqar Ahmad0Muhammad Ilyas1Kashif Ameer2Muhammad Asif Khan3Muhammad Waseem4Faiz-ul-Hassan Shah5Tahir Mehmood6Muhammad Adil Rehman7Isam A. Mohamed Ahmed8Department of Food Science and TechnologyDepartment of Food Science and TechnologyInstitute of Food Science and NutritionDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyThe present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) declined from 2.4–1.2%. The results for water solubility, foaming capacity, and bulk density suggested significant (p<0.05) increases from 8–10%, 77–87% and 0.51–0.70 g/mL, respectively, on replacing wheat flour with FSP in the value-added product. Dehydrated FSP addition caused significant (p<0.05) improvement in ash (0.90–1.54%), proteins (10.4–13.7%), and crude fibers (0.9–1.9%) contents of the noodles. Maximum supplementation of FSP in supplemented noodles significantly (p<0.05) improved the TPC, TFC, DPPH, and FRAP values from 111–310 mg GAE/100 g, 2.3–2.8 mg CE/g, 31–42%, and 215–460 umol/100 g, respectively. Sensory evaluation of supplemented noodles revealed the highest sensory acceptability of the value-added product at a 6% supplementation level. Conclusively, supplementing dehydrated FSP in the development of value-added foods could improve its functional features. It could also be considered as a plausible source of fibers and proteins, which might be helpful in mitigating malnutrition and a number of health maladies, such as cancer and diabetes.http://dx.doi.org/10.1155/2022/4940343 |
| spellingShingle | Zulfiqar Ahmad Muhammad Ilyas Kashif Ameer Muhammad Asif Khan Muhammad Waseem Faiz-ul-Hassan Shah Tahir Mehmood Muhammad Adil Rehman Isam A. Mohamed Ahmed The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles Journal of Food Quality |
| title | The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles |
| title_full | The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles |
| title_fullStr | The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles |
| title_full_unstemmed | The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles |
| title_short | The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles |
| title_sort | influence of fenugreek seed powder addition on the nutritional antioxidant and sensorial properties of value added noodles |
| url | http://dx.doi.org/10.1155/2022/4940343 |
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