Evaluation of Sensory Profiles, Protein Digestibility, and Mineral Composition in Mocaf-Multi-grain Noodles with Different Binding Agents
DOI:
https://doi.org/10.48048/tis.2025.10099Keywords:
Additives, Amino acids, CMC, Caulerpa lentillifera, Carrageenan, Instant noodles, Mineral content, Protein digestibility, Sensory profileAbstract
The demand for healthier instant noodle alternatives has increased due to dietary restrictions and nutritional concerns. This study explored the sensory profiles, protein profiles and digestibility, as well as the mineral composition of instant noodles made with modified cassava flour (mocaf), multi-grain flours (mung and kidney beans), and different binder (carboxymethyl cellulose (CMC), Caulerpa lentillifera (latoh), and carrageenan). Three formulations were prepared using 55 % mocaf, 30 % wheat flour, and 15 % multi-grain with different binders. Sensory evaluations included hedonic tests, Quantitative Descriptive Analysis (QDA), and Principal Component Analysis (PCA). Protein digestibility, free amino acid profiles, and mineral content were also analyzed. Noodles with CMC binder were well-accepted, exhibiting desirable sensory characteristics such as bright color, uniform appearance, chewy texture, and moderate umami aroma and taste. PCA revealed that the characteristics of noodles with CMC binders were related to preference attributes, including texture fragility, aftertaste, and overall acceptability. Protein digestibility analysis showed that noodles with carrageenan had the highest protein digestibility (55.10 %), followed by latoh (48.18 %) and CMC (43.90 %). Noodles with latoh had the highest increase in total amino acid content after digestion (105 %), compared to CMC (58 %) and carrageenan (58 %). Carrageenan as a binder resulted in the highest potassium and iron content, while latoh contributed to increased magnesium, sodium and zinc levels. These findings provide valuable insights into the development of nutritionally enhanced instant noodles using alternative ingredients. Further research on optimization and consumer acceptance is recommended to enhance the market potential of these innovative formulations. Further research on optimizing the binder types and concentrations in relating to consumer acceptance is recommended to enhance the market potential of these innovative formulations.
HIGHLIGHTS
- Mocaf-multi-grain noodles with different binders (CMC, latoh, carrageenan) were evaluated for sensory attributes, protein digestibility, and mineral content.
- CMC-based noodles had the best sensory appeal, with vibrant color, consistent appearance, and chewy texture.
- Protein digestibility was highest in noodles with carrageenan (55.10 %), followed by latoh (48.18 %) and CMC (43.90 %).
- Noodles with latoh had the highest increase in total amino acid content after digestion (105 %).
- Carrageenan as a binder resulted in the highest potassium and iron content. In contrast, the Latoh binder was associated with enhanced levels of magnesium, sodium, and zinc.
GRAPHICAL ABSTRACT
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