Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles

S., Susanti and B., Dwiloka and V.P., Bintoro and A., Hintono and N., Nurwantoro and B.E., Setiani (2021) Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles. Food Research (Malaysia), 5. pp. 266-273. ISSN 2550-2166

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

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Abstract

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

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Item Type:	Article
AGROVOC Term:	spinach
AGROVOC Term:	noodles
AGROVOC Term:	functional foods
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	antioxidants
AGROVOC Term:	bioactive compounds
AGROVOC Term:	nutritive value
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Jan 2026 01:56
Last Modified:	27 Jan 2026 01:56
URI:	http://webagris.upm.edu.my/id/eprint/3205

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