Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.)
The trend towards consuming foods fortified with fruits and vegetables is escalating due to the increasing consumer awareness on functional foods which include fortified rice noodles. However, food processing such as dried rice noodle making often involves high temperature and high moisture that...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/104728/ http://psasir.upm.edu.my/id/eprint/104728/1/HAMIDAH%20BINTI%20ISMAIL%20-%20IR.pdf |
| _version_ | 1848864363142709248 |
|---|---|
| author | Ismail, Hamidah |
| author_facet | Ismail, Hamidah |
| author_sort | Ismail, Hamidah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The trend towards consuming foods fortified with fruits and vegetables is
escalating due to the increasing consumer awareness on functional foods
which include fortified rice noodles. However, food processing such as dried
rice noodle making often involves high temperature and high moisture that can
affect the stability of fruit and vegetable nutrients such as ß-carotene from
carrot. This study was conducted to determine the physico-chemical properties
of 3 differently processed carrot preparations namely carrot puree (CP) as a
control, oven dried carrot powder (ODCP) and spray dried carrot powder
(SDCP), the retention and storage stability of β–carotene in rice noodles
fortified with these preparations post extrusion, and β-carotene retention as
well as the physico-chemical properties of the aforementioned fortified noodles
after cooking. Each processed carrot preparation at various levels (5%, 10% or
15%) was mixed with rice flour and tapioca starch blend (80:20) and the
moisture content of the mixture (extrusion feed) was adjusted to 30% before
extrusion at 80 °C, 100 °C, 100 °C, 100 °C for zones 1, 2, 3 and 4 of the
extruder barrel, respectively. The feed rate was set at 20 rpm with a screw
speed of 60 rpm. The fortified rice noodles were dried at 30 °C for 16 h and
then analyzed for ß-carotene content, retention of ß-carotene, and colour. In
addition, the physico-chemical properties of CP, ODCP and SDCP were also
examined. The results showed that SDCP exhibited the lowest moisture
content (4.09%) and the lowest hygroscopicity (15.92%) while ODCP had the
lowest water activity (0.37), highest ß-carotene content (159.48 mg/100g) and
highest redness value. ß-carotene content of the noodles increased as level of
fortification with CP, ODCP and SDCP increased. Dried rice noodle containing
15% ODCP had the highest ß-carotene content (5.74 mg/100g) and redness
value (21.06) compared to the other fortified dried rice noodles while 5% CP
noodle had a significantly higher ß-carotene retention (63.45%) post extrusion
compared to the other fortified rice noodles. The redness value of the noodles
was positively correlated with their ß-carotene content. Storage stability and
degradation kinetics of ß-carotene in the dried rice noodles were assessed
under conditions of with or without light and oxygen at room temperature or 40
ºC. Presence of oxygen, exposure to light and elevated temperature of 40 ºC
were found to increase ß-carotene degradation. Half-life of ß-carotene in
noodles containing CP was the highest (25 - 103 weeks) followed by that in
noodles containing SDCP (8 - 19 weeks) and ODCP (8 - 15 weeks) for all
levels of fortification and storage conditions. Cooking quality, textural
properties, sensory properties, ß-carotene retention, ß-carotene content and
colour of fortified noodles post cooking were also studied. All noodle
rehydration and cooking loss values were in the acceptable range of 167.83% -
207.29% and 5.70% - 11.20%, respectively. In terms of textural qualities, rice
noodles containing 15% ODCP and 15% SDCP had significantly lower
hardness, gumminess and chewiness compared to the other noodles. For
sensory evaluation, both of these samples were not significantly different in
terms of their flavour, texture and overall acceptability except for their
appearance. However, rice noodles containing 15% ODCP exhibited a
significantly higher ß-carotene retention (51.90%), ß-carotene content (2.09
mg/100g) and redness value (8.03) post cooking. In conclusion, 15% ODCP
noodle was chosen to be the best fortified rice noodle due to its high β-
carotene content, high retention of β-carotene post cooking, most orange in
colour and acceptability by the sensory panelists. |
| first_indexed | 2025-11-15T13:47:37Z |
| format | Thesis |
| id | upm-104728 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:47:37Z |
| publishDate | 2019 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1047282023-10-05T07:53:41Z http://psasir.upm.edu.my/id/eprint/104728/ Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) Ismail, Hamidah The trend towards consuming foods fortified with fruits and vegetables is escalating due to the increasing consumer awareness on functional foods which include fortified rice noodles. However, food processing such as dried rice noodle making often involves high temperature and high moisture that can affect the stability of fruit and vegetable nutrients such as ß-carotene from carrot. This study was conducted to determine the physico-chemical properties of 3 differently processed carrot preparations namely carrot puree (CP) as a control, oven dried carrot powder (ODCP) and spray dried carrot powder (SDCP), the retention and storage stability of β–carotene in rice noodles fortified with these preparations post extrusion, and β-carotene retention as well as the physico-chemical properties of the aforementioned fortified noodles after cooking. Each processed carrot preparation at various levels (5%, 10% or 15%) was mixed with rice flour and tapioca starch blend (80:20) and the moisture content of the mixture (extrusion feed) was adjusted to 30% before extrusion at 80 °C, 100 °C, 100 °C, 100 °C for zones 1, 2, 3 and 4 of the extruder barrel, respectively. The feed rate was set at 20 rpm with a screw speed of 60 rpm. The fortified rice noodles were dried at 30 °C for 16 h and then analyzed for ß-carotene content, retention of ß-carotene, and colour. In addition, the physico-chemical properties of CP, ODCP and SDCP were also examined. The results showed that SDCP exhibited the lowest moisture content (4.09%) and the lowest hygroscopicity (15.92%) while ODCP had the lowest water activity (0.37), highest ß-carotene content (159.48 mg/100g) and highest redness value. ß-carotene content of the noodles increased as level of fortification with CP, ODCP and SDCP increased. Dried rice noodle containing 15% ODCP had the highest ß-carotene content (5.74 mg/100g) and redness value (21.06) compared to the other fortified dried rice noodles while 5% CP noodle had a significantly higher ß-carotene retention (63.45%) post extrusion compared to the other fortified rice noodles. The redness value of the noodles was positively correlated with their ß-carotene content. Storage stability and degradation kinetics of ß-carotene in the dried rice noodles were assessed under conditions of with or without light and oxygen at room temperature or 40 ºC. Presence of oxygen, exposure to light and elevated temperature of 40 ºC were found to increase ß-carotene degradation. Half-life of ß-carotene in noodles containing CP was the highest (25 - 103 weeks) followed by that in noodles containing SDCP (8 - 19 weeks) and ODCP (8 - 15 weeks) for all levels of fortification and storage conditions. Cooking quality, textural properties, sensory properties, ß-carotene retention, ß-carotene content and colour of fortified noodles post cooking were also studied. All noodle rehydration and cooking loss values were in the acceptable range of 167.83% - 207.29% and 5.70% - 11.20%, respectively. In terms of textural qualities, rice noodles containing 15% ODCP and 15% SDCP had significantly lower hardness, gumminess and chewiness compared to the other noodles. For sensory evaluation, both of these samples were not significantly different in terms of their flavour, texture and overall acceptability except for their appearance. However, rice noodles containing 15% ODCP exhibited a significantly higher ß-carotene retention (51.90%), ß-carotene content (2.09 mg/100g) and redness value (8.03) post cooking. In conclusion, 15% ODCP noodle was chosen to be the best fortified rice noodle due to its high β- carotene content, high retention of β-carotene post cooking, most orange in colour and acceptability by the sensory panelists. 2019-11 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/104728/1/HAMIDAH%20BINTI%20ISMAIL%20-%20IR.pdf Ismail, Hamidah (2019) Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.). Masters thesis, Universiti Putra Malaysia. Dried foods Carotenoids - Analysis |
| spellingShingle | Dried foods Carotenoids - Analysis Ismail, Hamidah Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) |
| title | Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) |
| title_full | Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) |
| title_fullStr | Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) |
| title_full_unstemmed | Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) |
| title_short | Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.) |
| title_sort | development of dried rice noodles fortified with β- carotene from differently processed carrots (daucus carota l.) |
| topic | Dried foods Carotenoids - Analysis |
| url | http://psasir.upm.edu.my/id/eprint/104728/ http://psasir.upm.edu.my/id/eprint/104728/1/HAMIDAH%20BINTI%20ISMAIL%20-%20IR.pdf |