نوع مقاله : مقاله پژوهشی انگلیسی
نویسندگان
1
Halal Institute, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
2
Program of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat Campus, Thung Yai, Nakhon Si Thammarat, 80240.
3
Agribusiness Program, Faculty of Agriculture, Rajamangala University of Technology Srivijaya, Thung Song, Nakhon Si Thammarat 80110, Thailand
4
Program of Food Innovation and Management, Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya, Nakhon Si Thammarat Campus, Thung Yai, Nakhon Si Thammarat, 80240
10.22067/ifstrj.2026.99101.1587
چکیده
This study aimed to develop instant dried noodles enriched with indigenous Thai pigmented brown rice flour and vegetables and to assess the effect of sodium chloride on product quality. Four pigmented brown rice varieties, Med-Fai 62, Sangyod, Bao Yod Muang, and Leb Nok, were characterized for their physicochemical properties, total phenolic content, anthocyanin content, and antioxidant activity. Med-Fai 62 exhibited the highest antioxidant activity (1.58 mg vitamin C equivalents/g dry weight) and total phenolic content (1.17 mg gallic acid equivalents/g dry weight), together with relatively high anthocyanin content, and was therefore selected for noodle formulation. Wheat flour was replaced with Med-Fai 62 rice flour at levels ranging from 0 to 30%. Increasing the substitution level decreased L*, a*, and b* values while increasing cooking time, cooking loss, and cooked weight. A 10% substitution provided the best balance of physicochemical, cooking, and sensory characteristics and achieved the highest overall liking score (8.10). Sodium chloride addition reduced water activity, improved cooking stability, and increased sensory acceptability, with 0.29% identified as the optimal concentration. The effects of incorporating Liang leaves, carrot, and pumpkin were subsequently evaluated. Among the vegetable formulations, noodles containing Liang leaves exhibited the lowest cooking loss and the highest sensory acceptability score (8.03). Overall, the developed instant dried noodles demonstrated desirable physicochemical, cooking, and sensory properties. This formulation offers a promising approach to producing value-added convenience noodles using local plant-based ingredients.
کلیدواژهها
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