NOODLES AS HEALTHY FOOD

Transcription

1 NOODLES AS HEALTHY FOOD Joyce R. Tobias, MSChem., Cecilia S. Quindara, Mario C. Cabagbag and Alfee B. Capule ABSTRACT Background: The Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) has developed several technologies on noodle processing using wheat flour and veggies such as squash, jute leaves (saluyot) and seaweeds for its technology transfer and commercialization program. The FNRI s research and development (R&D) efforts on noodles focused on addressing the vitamin and mineral deficiency problems of Filipinos through natural fortification provided by vegetables when incorporated in the noodle formulation. Gluten-free noodles are becoming popular as people look for foods that may improve their health. The number of adults who perceive that they, or their children, suffer from food allergies, intolerances and sensitivities continue to grow, creating lucrative markets, disproportionate to their true medical base. As a case in point, million Americans suffering from digestive ailment expect to see more products fortified with fiber and which are gluten-free. Foods carrying a digestive health/probiotic claim reached $ million in (IFT, 8). Food manufacturers continue to respond to these needs through product innovation geared towards the development and commercialization of health foods. Objectives: The study aimed to develop a gluten-free noodle using simple and innovative processing methods and gluten-free ingredients. Specifically it : a) conducted trial formulations and method of preparation to obtain the most acceptable product formulation; b) standardized the formulation and preparation of the most acceptable formulation; c) evaluated the nutritional, physico-chemical, microbiological and sensory properties of the most acceptable product formulation; and, d) estimated the cost of the product. Methods: Rice flour and combinations of starches from corn and potato were used in the formulation of a gluten-free noodle. The noodles were prepared using the cold extrusion method. An acceptable product was determined through sensory evaluation using a -point Hedonic Scale Rating. The acceptable product formulation and methods of preparation were standardized using the Box and Behnken experimental design. Physico-chemical properties and nutritional value of the product were determined using the standard methods of analysis. Shelflife studies were conducted to determine the effect of packaging materials namely: polyethylene (PE) and polyfoil bags on the shelf-life of the product when stored at ambient conditions in the FNRI shelf-life storage room. Changes in the physico-chemical, microbiological and sensory properties of the product were determined during storage until the product was found unacceptable in terms of

2 its sensory attributes. Cost analysis for the production of the gluten-free noodles was estimated based on actual production costs using the FNRI facilities. Results: A gluten free noodle from a combination of 8-% rice flour, -% potato starch, 8-% corn starch and stabilizers was developed. The product was rated acceptable by the FNRI pool of panelists in terms of color, texture, taste and general acceptability score of (like moderately) using the -point Hedonic Rating Scale, where is like very much and is dislike very much. When packed in polyfoil and PE bags, the product has a shelf-life of one () year and months, respectively. Microbiological analysis showed that it was within the limits sent by Food and Drug (FDA) thus, the product is microbiologically safe and fit for human consumption. Estimated production cost showed that the gluten-free noodle is priced lower than a similar product in the market. It can be sold at P. per pack of grams. An investment of P. M on gluten-free noodles has a payback period of. years. Conclusion and Recommendation: Use of rice flour in combination with starches is technically feasible in the production of a gluten-free noodle. The noodles when packed in polyfoil and PE can be stored up to one () year and months respectively. The product was found to be worth venturing into, considering its lower price to similar imported products. Results of the study can be used as basis for the commercial production of gluten-free noodles. Studies on the use of other packaging materials and an efficacy study on target beneficiaries are highly recommended. INTRODUCTION The Food and Nutrition Research Institute-DOST (FNRI-DOST) has developed several technologies on noodle processing using wheat flour and veggies such as squash, jute leaves (saluyot) and seaweeds for its technology transfer and commercialization program Noodles is a popular dish acceptable to kids and people of every age groups. People who perceive that they suffer from food allergies, intolerances and sensitivities continue to grow, creating lucrative markets for gluten-free foods (IFT, 8). Grains or starches considered acceptable in a gluten-free diet are rice, corn, potatoes and cassava. The aim of the study is to develop a gluten-free noodle using simple and innovative processing methods and gluten-free ingredients.

3 OBJECTIVES General: To develop a gluten-free noodle using simple and innovative processing methods and gluten-free ingredients. Specifically: To conduct trial formulations and methods of preparation to obtain the most acceptable product formulation; To standardize the formulation and preparation of the most acceptable formulation; To evaluate the nutritional, physico-chemical, microbiological and sensory properties of the most acceptable product formulation; and, To estimate the cost of the product. MATERIALS AND METHODS Process Flow for the Production of a Gluten-Free Noodle Weighing of Raw Materials Mixing of Raw Materials Steaming Gluten-Free Noodles Drying Extruding and Cutting

4 QUALITY EVALUATION Sensory Evaluation Physico-chemical Analysis Microbiological Analysis Chemical Analysis RESULTS The Product Product Information Physico-chemical analysis of Gluten-Free Noodle on Storage

5 point Hedonic Score Sensory Evaluation of Gluten-Free Noodle in Polyfoil During Storage Appearance Color Odor point Hedonic Score Taste Texture Gen. Acceptability Sensory Evaluation of Gluten-Free Noodle in PE During Storage Hedonic Score Appearance Color Odor point Hedonic Score Taste Texture Gen. Acceptability Microbial Analysis of Gluten-Free Noodle on Storage *Results were within the limits set by FDA

6 CONCLUSIONS AND RECOMMENDATION Use of rice flour in combination with starches was technically feasible in the production of a gluten-free noodle; The noodles when packed in polyfoil and PE can be stored up to one () year and months respectively; The product was found to be worth venturing into, considering its lower price to similar imported products; Results of the study can be used as basis for the commercial production of gluten-free noodles; Studies on the use of other packaging materials and an efficacy study on target beneficiaries is highly recommended