Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study

Kumoro A. C., . and Johnny D., . and Alfilovita D., . Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study. pp. 715-722. ISSN 2231-7546

In this study two microalgae flours (Chlorella vulgaris and Spirulina platensis) and a seaweed flour (Eucheuma cottonii) were incorporated to wheat flour in noodles manufacturing. The objective of this study was to investigate the effect of the compositions of wheat flour- marine plants flours composite and the compositions of marine plants flour composites on the nutrition contents and culinary properties of the noodles. The results showed that the incorporation of microalgae to noodles dough increased protein fat ash and dietary fibre contents but reduced carbohydrate content of the noodles. No significant change was observed for moisture content. Furthermore the incorporation of marine plants flours to wheat flour also produced noodles with acceptable culinary properties such as texture colour aroma and flavour. The best composition of flour composite for noodle manufacturing obtained in this work was 90 g wheat flour 5 g Spirulina platensis and 5 g Eucheuma cottonii flours. This flour composite resulted noodle with lowest fat content but highest protein content and consumer acceptability.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(36).p...

Abstract

In this study two microalgae flours (Chlorella vulgaris and Spirulina platensis) and a seaweed flour (Eucheuma cottonii) were incorporated to wheat flour in noodles manufacturing. The objective of this study was to investigate the effect of the compositions of wheat flour- marine plants flours composite and the compositions of marine plants flour composites on the nutrition contents and culinary properties of the noodles. The results showed that the incorporation of microalgae to noodles dough increased protein fat ash and dietary fibre contents but reduced carbohydrate content of the noodles. No significant change was observed for moisture content. Furthermore the incorporation of marine plants flours to wheat flour also produced noodles with acceptable culinary properties such as texture colour aroma and flavour. The best composition of flour composite for noodle manufacturing obtained in this work was 90 g wheat flour 5 g Spirulina platensis and 5 g Eucheuma cottonii flours. This flour composite resulted noodle with lowest fat content but highest protein content and consumer acceptability.

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Item Type:	Article
AGROVOC Term:	Algae
AGROVOC Term:	Seaweeds
AGROVOC Term:	Chlorella vulgaris
AGROVOC Term:	Spirulina platensis
AGROVOC Term:	Eucheuma cottonii
AGROVOC Term:	Instant foods
AGROVOC Term:	Noodles
AGROVOC Term:	Nutrition
AGROVOC Term:	Fat content
AGROVOC Term:	Protein content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22427

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