Effects Of Substitution Of Cocoa Pod Husk Powder On Chemical Properties Of Composite Flour And Quanity Of Non-Fried Instant Noodles

Abstract

The objective of the study is to determine the effects of different levels (0%, 3%, 6%, 9%) of cocoa pod husk powder on chemical (moisture, ash, lipid, protein and crude fiber contents) properties of composite flour and quality of non-fried noodles (cooking quality, swelling index, color measurement, and sensory characteristics). Substitution of wheat flour with cocoa pod husk powder significantly increased fiber (3 times) and ash (2 times) contents of composite flour compared to control. Additionally, fat and protein were reduced. The results showed that there was not a significant difference in optimal cooking time of noodle samples. The textural quality was determined in substituted noodles before and after processed. Increasing the level of substitution from 3% to 9% Cocoa pod husk powder resulted in the significant increase (P<0.05) increased the stretchability of noodles. Noodles substituted with more cocoa pod husk powder had a darker color than those with less Cocoa pod husk powder. Noodles with cocoa pod husk powder had decreased lightness (L*), redness (a*) and yellowness (b*). Sensory evaluation results indicated that noodles with 9% cocoa pod husk powder addition was rated the most acceptable and was not significantly different in terms of acceptability compared to the other samples.