Assessing the Influence of Partial Substitution of Wheat Flour by Brown Rice Flour, Kale and Pithecellobium Dulce Extract on Noodle Properties: A Study of Physical, Nutritional, Antioxidant, and Sensory Characteristics

Abstract

The inclusion of brown rice flour (BRF), kale powder, and Pithecellobium dulce extract (PDE) in noodle preparation presents an opportunity for creating a nutritionally rich product, enriched with higher dietary fiber and essential minerals such as Ca, Mg, and Fe. This approach not only enhances the nutritional profile but also offers potential health benefits for individuals, particularly those with diabetes and cardiovascular concerns. The objective of this study was to develop nutrient-rich noodles by supplementing them with BRF, with wheat flour being replaced by 30%, 40%, and 50% BRF, while also adding 5% kale powder and 2% PDE. Various attributes including physical (cooking time, water absorption, cooking loss), chemical (proximate composition, total phenolic content, DPPH), textural (hardness, springiness, cohesiveness, chewiness), and sensory (color, taste, flavor, appearance, texture, overall acceptability) were evaluated. Optimal cooking time was determined to be 10 minutes, with a cooking loss ranging from 12.6% to 15.6%. The diameter of the noodles increased proportionally with higher levels of BRF incorporation. In addition, compared to the control sample, the improved noodles showed higher levels of ash, crude fibre, mineral matter, phenolic content, and DPPH radical scavenging activity). The addition of BRF also resulted in increased hardness and chewiness of the noodles, qualities which were favored by sensory panelists. Sensory evaluations indicated that a maximum of 40% BRF integration was optimal to achieve desired overall acceptability.