A result of incorporation of carrot powder in
Effect of Use of Carrot Powder in Wheat Flour for the Preparation of Stick Noodles Kripa Shakya1 and Anup Halwai2 1 . College of Applied Food and Dairy products Technology, Kathamndu, Nepal installment payments on your Department of Food Technology and Quality Control, Kathamndu, Nepal [emailprotected] com Abstract Noodles had been prepared by adding carrot natural powder in the percentage of a few, 10, 12-15 and twenty in wheat or grain flour. The primary objective with the work was to prepare the nutritious noodle enriched with Vitamin A.
Sensory analysis of the carrot powder included stick noodles revealed that the product prepared with 5% carrot powder and 95% whole wheat flour was found to become most acceptable.
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The chemical examination of the most suitable product had been found out being 10. 8% moisture, 0. 6% excess fat, 10. 3 % elementary protein, 0. 7% primitive fiber, 1 ) 7% total ash, 0. 1% acid solution insoluble lung burning ash, 75. 8% carbohydrate and 12166 I. U. Vitamin A articles. Keywords: Noodle, wheat flour, carrot powder, Vitamin THE 1. Introduction:
Noodles are among the oldest forms of the processed foods consumed in Asia and also other parts of the world (Hou, 2001). Noodles may be prepared from wheat flour alone and/or in combination with various other ingredients such as rice flour, buckwheat and mung bean.
. In the noodle preparation, a crumbly cash is formed which can be then that passes a series of comes to form a sheet. The bed sheet is then slit to produce noodles (Hou, 2001). Carrot (Daucus carota) is known as a root veggie, usually orange colored or red- white blend in color with crisp feel when new.
Carrot gets its attribute and dazzling orange color from? ” carotene, which is metabolized in to vitamin A in individual when fiel salts can be found in the intestinal tract. Carrots are rich in soluble fiber, and antioxidants. Carrot also can promote intestines health since it is rich in dietary fiber. Vitamin A deficiency remains widespread all over the world in To the south Asia and contributes to a substantial proportion of preventable loss of sight (Bloem, 1997). Vitamin A supplementation may reduce the risk of blindness in the case of the children (Hennig et approach. 1991).
In Nepal, two sorts of noodles are consumed. They are stick (sinke) noodle and fast noodle. In case there is instant noodle, different ingredients and nutrients has been added to improve the nutrient content also to increase the buyer appeal such as iron, calcium mineral and nutritional A and various flavors like spinach, poultry and vegetables. But , for the best of my personal knowledge, in case there is noodles, not any such studies have been conducted. The main target of this research is to prepare the noodle rampacked with Supplement A and also to analyze the chemical make up of the merchandise. 2 .
Supplies and methods: The unprocessed trash used for the noodle producing for wheat or grain flour, carrot powder and salt. Five samples of stay noodles had been prepared and labeled A (0% carrot powder and 100% wheat or grain flour), W (5% carrot powder and 95% whole wheat flour), C (10% carrot powder and 90% wheat flour), D (15% carrot powder and 85% wheat or grain flour) and E (20% carrot natural powder and 80 percent wheat flour). Wheat flour was cleaned out by getting through a fine sieve screen. Fresh carrots had been washed with potable drinking water, sliced, dried up at 1002? C to get 6 hours. The dried carrots had been then powdered in the grinder.
Salt was bought from the local market. The method involved washing of raw materials, sieving, mixing up, of drinking water, kneading, sheeting, cutting, drying and product packaging. The recycleables were considered and merged manually. 1% of salt was put into the mix. The required quantity of normal water (33%) was added to the flour. The mixture was kneaded personally to form bread and then still left for half an hour. The bread was that passes rollers to get a sheet. It was passed through the cutter machine to cut in to strips. The noodles were dried for a low dampness room for 3 times and then sunlight drying was done intended for 1 hour.
The items were packed in a plastic bag to shield from the wetness absorption and also to extend it is shelf-life. Sensory evaluation of the five noodles samples had been performed. Ten panelists had been asked to score for the quality attributes viz., color, flavour, texture and taste as a way of their inclination according the 9-point Hedonic rating check described simply by Ranganna (1994). Chemical examines were performed for the best sample from the physical evaluation The moisture content material and ash content were determined as per AOAC approach (1995)Fat impolite fiber content material and protein content were determined as per Ranganna, year 1994.
Vitamin content material was determined by HPLC since prescribed by Pharmacopeia, 1985. The product was also tested for physical properties just like length, color, edge and thickness. The cooking quality of the product was also determined regarding cooking time, normal water absorption potential, volume expansion and cooking loss according to Poudyal, 1988. 3. Results and Discussions The dampness content in the wheat flour was decided as doze. 2% as well as gluten content was decided as 10%. To make noodles, the wheat flour that contain 10-12% gluten is suitable. The standard of the whole wheat flour to create noodles rely upon the gluten.
If the gluten content can be low, there exists chance of breakage of noodles. Likewise, the water content from the carrot powdered was identified as being unfaithful. 5%. Test A with 5% carrot powder had the highest credit score in terms of quality attributes although the quality attributes among various other products other than product G (with twenty percent carrot powder) were not significantly different. (p=0. 05) In the event of stick noodle, according to Nepal Common, the dampness content must not exceed 12. 5%. The moisture content of both type of noodle is less than 12. 5% and no big big difference between the moisture content of the two items.
The proteins content of stick noodle must not be lower than 8% about dry basis. The proteins content of plain noodle was discovered to be twelve. 2% and that of carrot noodle was found being 10. 3%. There was not much difference in the protein content because the proteins content in carrot is very low. Excess fat is a power giving ingredient. Fat content of the ordinary noodle was found to be 0. 6% and that of carrot noodle was discovered to be 0. 6%. The fiber content material of the ordinary noodle was found being 0. 35% and that of carrot noodle was found to be zero. 7%. The fiber content in loaded with carrot.