The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation
The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000908 |
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| author | Hotman Manurung Rosnawyta Simanjuntak Yesika Putri Marbun Nauas Domu Marihot Romauli Joncer Naibaho |
| author_facet | Hotman Manurung Rosnawyta Simanjuntak Yesika Putri Marbun Nauas Domu Marihot Romauli Joncer Naibaho |
| author_sort | Hotman Manurung |
| collection | DOAJ |
| description | The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle formulation has never been investigated. The study aimed to investigate the potential of soybean curd residue, OF, and water fraction of DFP in wet noodles formulation. Four different levels of OF (0, 10, 20, and 30 %) and four different levels of DFP (0, 7, 9, and 11 %) was incorporated in wheat-based wet noodles. Physicochemical properties, sensory acceptability and antioxidant properties were investigated. The study showed that most impact was given by different levels of OF. The higher level of OF declined the moisture content and protein content significantly (p < 0.05) from a range of 45–48 % to the lowest level at 31 % and from 6.7–8 % to 5 %, respectively. The ash content increased as the level of OF was higher from 0.27 % to the highest level at 0.63 %. All the formulated noodles had a desirable value of cooking loss (<10 %) although it increased from 6 % in control to 9 % in 30 % OF addition. Hedonic sensory acceptability revealed that up to 20 % OF addition generated the same level of acceptability as it was in control showing and the incorporation of 9 % DFP to the 20 % of OF addition had the highest score of sensory acceptability. Antioxidant activity revealed that the selected formula (20 % OF and 9 % DFP) had higher antioxidant capability against DPPH shown by the lower level of IC50. In conclusion, combination of OF and DFP can be expected as sustainable food ingredients in wet noodles formulation. |
| format | Article |
| id | doaj-art-c11d3b68c5f94f17bb2f479785ae1a88 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-c11d3b68c5f94f17bb2f479785ae1a882024-12-18T08:54:23ZengElsevierApplied Food Research2772-50222024-12-0142100480The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulationHotman Manurung0Rosnawyta Simanjuntak1Yesika Putri Marbun2Nauas Domu Marihot Romauli3Joncer Naibaho4Agricultural Product Technology, Faculty of Agriculture, Universitas HKBP Nommensen, Jl. Sutomo No 4A, Medan, Timur 20235, Indonesia; Corresponding author.Agricultural Product Technology, Faculty of Agriculture, Universitas HKBP Nommensen, Jl. Sutomo No 4A, Medan, Timur 20235, IndonesiaAgricultural Product Technology, Faculty of Agriculture, Universitas HKBP Nommensen, Jl. Sutomo No 4A, Medan, Timur 20235, IndonesiaDepartment of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Jl. Dr. Sofyan No 3, Padang Bulan, Medan 20155, IndonesiaAshtown Food Research Center – Teagasc, Ashtown 15, Dublin, Ireland; Corresponding author.The potential of agro-industrial by-products in food products development have been reported for their nutritional composition. Soybean curd residue (okara flour - OF) and dragon fruit peels (DFP) have been known as a source of protein, fiber, and antioxidant compounds. Their potential in wet noodle formulation has never been investigated. The study aimed to investigate the potential of soybean curd residue, OF, and water fraction of DFP in wet noodles formulation. Four different levels of OF (0, 10, 20, and 30 %) and four different levels of DFP (0, 7, 9, and 11 %) was incorporated in wheat-based wet noodles. Physicochemical properties, sensory acceptability and antioxidant properties were investigated. The study showed that most impact was given by different levels of OF. The higher level of OF declined the moisture content and protein content significantly (p < 0.05) from a range of 45–48 % to the lowest level at 31 % and from 6.7–8 % to 5 %, respectively. The ash content increased as the level of OF was higher from 0.27 % to the highest level at 0.63 %. All the formulated noodles had a desirable value of cooking loss (<10 %) although it increased from 6 % in control to 9 % in 30 % OF addition. Hedonic sensory acceptability revealed that up to 20 % OF addition generated the same level of acceptability as it was in control showing and the incorporation of 9 % DFP to the 20 % of OF addition had the highest score of sensory acceptability. Antioxidant activity revealed that the selected formula (20 % OF and 9 % DFP) had higher antioxidant capability against DPPH shown by the lower level of IC50. In conclusion, combination of OF and DFP can be expected as sustainable food ingredients in wet noodles formulation.http://www.sciencedirect.com/science/article/pii/S2772502224000908Valorization of by-productsSustainable food ingredientsValue-added ingredientsOkara utilization |
| spellingShingle | Hotman Manurung Rosnawyta Simanjuntak Yesika Putri Marbun Nauas Domu Marihot Romauli Joncer Naibaho The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation Applied Food Research Valorization of by-products Sustainable food ingredients Value-added ingredients Okara utilization |
| title | The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation |
| title_full | The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation |
| title_fullStr | The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation |
| title_full_unstemmed | The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation |
| title_short | The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation |
| title_sort | potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation |
| topic | Valorization of by-products Sustainable food ingredients Value-added ingredients Okara utilization |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000908 |
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