Study of nutritional composition, quality characteristics and antioxidant capacity of dry noodle enriched with spirulina powder

Abstract

Spirulina noodle is proved to be a healthy food product. Consuming Spirulina is said to be way more beneficial due to its various nutrition. It is enriched in vitamin A, vitamin E, various B vitamin, and essential minerals, especially iron. It also helps increase body anti-bacteria resistance, anti-aging, detox; reduce anemia, cholesterrol, stroke, visceral fat. Due to the vast demand and the multi health benefit of Spirulina, the purpose of this study is to compare the nutritional composition, quality characteristics and antioxidant capacity of noodle enriched with Spirulina powder, which provides useful information for Spirulina noodle product development. Overall, the study starts off by measuring the physical properties (swelling power, solubility, viscosity) of the mixture of wheat flour with different concentration of Spirulina powder, 0%, 2%, 4%, 6% respectively to measure. Then, 1% of salt and water was added to make Spirulina noodle. It is dried at 600 C overnight, and grinded to powder, which was determined for its chemical composition (ash, protein, lipid), antioxidant capacity, phenolic compound, cooking quality (cooking time, cooking loss, swelling index) and finally the sensory evaluation. It can be concluded that physical properties of composite flour illustrate high solubility and viscosity, whereas the peak temperature and water absorption capacity described lower when compared to the control. The protein level of control sample ( only wheat flour) is 13.31% and the sample with the highest concentration of Spirulina ( 6% Spirulina powder, 94% wheat flour) contained 17.62%. As expected, the phenolic compound and antioxidant capacity of the 6% Spirulina powder proportion also are the highest ones. In addition, the sensory qualities of 2%, 4% Spirulina noodle are both favorite by the testers.