Development and optimization of fish-fortified instant noodles using response surface methodology
Development and optimization of fish-fortified instant noodles using response surface methodology
Date
2017
Authors
Parvathy, U.
Bindu, J.
Joshy, C.G.
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Abstract
Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it
healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles.
Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D-optimal
mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for
noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and
potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein
content of noodles increased with increase in the fish mince incorporation. Water absorption capacity
(WAC) was found to be directly related to the potato starch concentration. Positive correlation was
observed between noodle protein content and cooking time. Desirability function scores revealed a noodle
combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum
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Citation
International Journal of Food Science and Technology , 52:608–616