Effect of Incorporation of Carrot Powder in Wheat Flour for the Preparation of Stick Noodles Kripa Shakya1 and Anup Halwai2
1.College of Applied Food and Dairy Technology,Kathamndu, Nepal 2. Department of Food Technology and Quality Control, Kathamndu, Nepal email@example.com
Noodles were prepared by incorporating carrot powder in the percentage of 5, 10, 15 and 20 in wheat flour. The main objective of the work was to prepare the nutritious noodle enriched with Vitamin A. Sensory evaluation of the carrot powder incorporated stick noodles revealed that the product prepared with 5% carrot powder and 95% wheat flour was found to be most acceptable. The chemical analysis of the most acceptable product were found out to be 10.8% moisture, 0.6% fat, 10.3 % crude protein, 0.7% crude fiber,1.7% total ash, 0.1% acid insoluble ash, 75.8% carbohydrate and 12166 I.U. Vitamin A content.
Keywords: Noodle, wheat flour, carrot powder, Vitamin A
Noodles are among the oldest forms of the processed foods consumed in Asia and other parts of the world (Hou, 2001).Noodles can be prepared from wheat flour alone and/or in combination with other ingredients such as rice flour, buckwheat and mung bean.. In the noodle preparation, a crumbly dough is formed which is then passed through a series of rolls to form a sheet. The sheet is then slit to produce noodles (Hou, 2001). Carrot (Daucus carota) is a root vegetable, usually orange or red- white blend in color with crisp texture when fresh. Carrot gets its characteristic and bright orange color from β- carotene, which is metabolized into vitamin A in human when bile salts are present in the intestines. Carrots are also rich in dietary fiber, and antioxidants. Carrot can also promote colon health as it is rich in fiber. Vitamin A deficiency remains widespread in many countries in South Asia and contributes to a significant proportion of preventable blindness (Bloem, 1997). Vitamin A supplementation can reduce the risk of blindness in case of the children (Hennig et al. 1991).
In Nepal, two types of noodles are consumed. They are stick (sinke) noodle and instant noodle. In case of instant noodle, different ingredients and nutrients has been added to improve the nutrient content and to increase the consumer appeal such as iron, calcium and vitamin A and different flavors like spinach, chicken and vegetables. But, to the best of my knowledge, in case of noodles, no such studies have been conducted. The main objective of this research is to prepare the noodle enriched with Vitamin A and to analyze its chemical composition of the product.
2. Materials and methods:
The raw materials used for the noodle making for wheat flour, carrot powder and salt. Five samples of stick noodles were prepared and labeled A (0% carrot powder and 100% wheat flour), B (5% carrot powder and 95% wheat flour), C (10% carrot powder and 90% wheat flour), D (15% carrot powder and 85% wheat flour) and E (20% carrot powder and 80% wheat flour). Wheat flour was cleaned by passing through a fine sieve screen. Fresh carrots were washed with potable water, sliced, dried at 100±2 ºC for 6 hours. The dried carrots were then powdered in the grinder. Salt was bought from the local market.
The method involved cleaning of raw materials, sieving, mixing, of water, kneading, sheeting, cutting, drying and packaging. The raw materials were weighed and mixed manually. 1% of salt was added to the mixture. The required amount of water (33%) was added to the flour. The mixture was kneaded manually to form dough and then left for 30 minutes. The dough was passed through rollers to obtain a sheet. Then it was passed through the cutter to cut into strips. The noodles were dried at a low humidity room for 3 days and then sun drying was done for 1 hour. The products were packed in a plastic bag to protect from the moisture absorption and also to extend its shelf-life. Sensory evaluation of the five noodles...
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