Department of Food Science and Nutrition, Indonesia International Institute for Life Sciences (i3L).
J Nutr Sci Vitaminol (Tokyo). 2020;66(Supplement):S190-S195. doi: 10.3177/jnsv.66.S190.
Food fortification is a commonly-used method to increase nutritional value of food products in order to reduce the risks of Non-Communicable Diseases (NCDs). Noodles are a versatile and popular staple food, especially in Asia, that can be nutritionally enriched using various types of ingredients and one of them is wheat bran that is rich in dietary fiber. This study aimed to determine effect of fortification of fresh yellow alkaline noodles with wheat bran on its physical and sensorial properties. Addition of wheat bran was varied in concentration (0-20%) and physical properties of fortified yellow alkaline noodles were assessed. Additionally, 9-point hedonic scale and 'Just About Right' scale were employed to assess sensory properties of the fortified noodles, using 40 non-trained panelists. Noodles fortified with the highest amount of wheat bran exhibited the highest cooking loss (4.61%) compared to the non-fortified one (2.78%), indicating weak structural integrity, presumably due to the impaired gluten network. On contrary, noodles fortified with various amount of wheat bran did not demonstrate significant alteration of textural properties in terms of springiness, cohesiveness, and resilience. Sensorially, noodles fortified with 10% of wheat bran had the highest preference among the panelist based on general appearance, overall acceptability, color suitability, hardness suitability, and smoothness. Proximate analysis showed noodles supplemented with 10% of wheat bran met regulatory criteria for claim as a high-fiber food, with its dietary fiber content of 5.40 g/100 g of noodles. Conclusively, fortification of yellow alkaline noodles with wheat bran could improve its product properties.
食品强化是一种常用的方法，可以增加食品的营养价值，以降低非传染性疾病（NCDs）的风险。面条是一种用途广泛且受欢迎的主食，尤其是在亚洲，它可以通过使用各种类型的成分来进行营养强化，其中之一是富含膳食纤维的麦麸。本研究旨在确定用麦麸强化新鲜黄碱性面条对其物理和感官特性的影响。麦麸的添加量在浓度（0-20%）上有所不同，并评估了强化黄碱性面条的物理性质。此外，使用 40 名非训练有素的品尝员，采用 9 分喜好度量表和“Just About Right”量表评估强化面条的感官特性。与未强化的面条（2.78%）相比，添加最高量麦麸的面条的烹饪损失（4.61%）最高，表明其结构完整性较弱，可能是由于面筋网络受损。相反，添加不同量麦麸的面条在弹性、内聚性和回弹性等质地特性方面没有表现出显著的变化。从感官上看，基于外观、总体可接受性、颜色适宜性、硬度适宜性和光滑性，添加 10%麦麸的面条在品尝员中获得了最高的偏好。通过分析，添加 10%麦麸的面条符合高膳食纤维食品的监管标准，其膳食纤维含量为 100 克面条 5.40 克。总之，用麦麸强化黄碱性面条可以改善其产品特性。
