Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics

CUMHUR, AYSE M.; TIGA, BURCU H.; KUMCUOGLU, SEHER; TAVMAN, SEBNEM

doi:10.1590/0001-3765202220211401

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ENGINEERING SIENCES • An. Acad. Bras. Ciênc. 94 (suppl 3) • 2022 • https://doi.org/10.1590/0001-3765202220211401 copy

Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour at weight ratios of 0:100, 4:96, 8:92, and 12:88 to formulate composite flour. Quality characteristics, such as cooking properties, color, and textural properties together with antioxidant activities, total phenolic contents, sensory properties, and microstructures of the products were determined. In addition, the lycopene and β-carotene contents in noodles enriched with tomato powder were determined. The increase in the ratio of vegetable powder caused a decrease in the cooking time and water absorption capacity. The noodle products exhibited low cooking loss (less than 4%) and cooking time (less than 6 min). The L*, a*, and b*values of noodles varied from 53.76–78.30, 2.29–15.23, and 14.52–28.85, respectively. The β-carotene and lycopene contents increased with the increase of the tomato powder ratio. The antioxidant activity and the total phenolic content increased as the ratio of the vegetable powder used in all enriched noodle products increased. The noodles enriched with green bean and tomato powder gave the highest score of 7.40 in terms of the overall acceptance.

Key words
Extrusion cooking; wheat noodle; vegetable powders; antioxidant activity

Samples	Barrel Temperature (°C)	Wheat flour (g)	Okra seed powder (g)	Green bean powder (g)	Tomato powder (g)	Potato starch (g)	Salt (g)	Alkali salt (g)
C-80	80	100				25	2.5	0.25
C-100	100	100				25	2.5	0.25
O4-80	80	96	4			25	2.5	0.25
O4-100	100	96	4			25	2.5	0.25
O8-80	80	92	8			25	2.5	0.25
O8-100	100	92	8			25	2.5	0.25
O12-80	80	88	12			25	2.5	0.25
O12-100	100	88	12			25	2.5	0.25
G4-80	80	96		4		25	2.5	0.25
G4-100	100	96		4		25	2.5	0.25
G8-80	80	92		8		25	2.5	0.25
G8-100	100	92		8		25	2.5	0.25
G12-80	80	88		12		25	2.5	0.25
G12-100	100	88		12		25	2.5	0.25
T4-80	80	96			4	25	2.5	0.25
T4-100	100	96			4	25	2.5	0.25
T8-80	80	92			8	25	2.5	0.25
T8-100	100	92			8	25	2.5	0.25
T12-80	80	88			12	25	2.5	0.25
T12-100	100	88			12	25	2.5	0.25

	Cooking properties			Color properties
Samples	Cooking time (s)	Cooking loss (%)	Water absorption (%)	(L*)	(a*)	(b*)
C-80	276.67 ± 5.77^fg	3.75 ± 0.02^j	80.79 ± 0.32^b	78.30 ± 0.64°	2.29 ± 0.11^a	21.37 ± 0.42^ef
C-100	323.33 ± 5.77^j	3.37 ± 0.05ⁱ	102.93 ± 0.15^g	77.85 ± 0.35°	2.47 ± 0.35^a	21.79 ± 1.16^fg
G4-80	233.33 ± 5.77^d	1.55 ± 0.01^d	114.44 ± 0.41^l	73.28 ± 0.49ⁿ	3.07 ± 0.28^b	26.76 ± 0.60^l
G4-100	320.00 ± 10.00^h	0.81 ± 0.18^b	123.67 ± 0.31^p	70.43 ± 0.75^l	3.89 ± 0.21^c	23.27 ± 1.55ⁱ
G8-80	210.00 ± 10.00^bc	1.82 ± 0.03^e	107.21 ± 0.22ⁱ	69.64 ± 0.53^k	4.72 ± 0.32^de	27.62 ± 0.81^l
G8-100	306.67 ± 5.77ⁱ	1.50 ± 0.03^d	111.04 ± 0.10^k	68.16 ± 0.48^j	5.00 ± 0.36^e	24.54 ± 1.18^jk
G12-80	173.33 ± 5.77^a	3.42 ± 0.11^m	99.29 ± 0.28^d	63.44 ± 1.24^g	5.91 ± 0.46^f	28.85 ± 0.78^m
G12-100	286.67 ± 5.77^gh	2.88 ± 0.13^g	108.27 ± 0.30^j	62.75 ± 1.03^f	6.48 ± 0.49^g	25.14 ± 0.78^k
T4-80	306.67 ± 5.77ⁱ	1.21 ± 0.03^c	116.16 ± 0.24^m	62.00 ± 0.61^e	11.20 ± 0.42^h	22.60 ± 0.93^ghi
T4-100	353.33 ± 5.77^k	1.18 ± 0.01^c	118.96 ± 0.10°	57.97 ± 0.30^bc	11.51 ± 0.31ⁱ	20.70 ± 1.81^e
T8-80	273.33 ± 5.77^f	1.42 ± 0.01^d	107.88 ± 0.28^j	60.06 ± 0.54^d	12.81 ± 0.37^j	24.19 ± 1.04^j
T8-100	323.33 ± 5.77^j	1.22 ± 0.03^c	117.03 ± 0.09ⁿ	57.66 ± 0.56^b	13.13 ± 0.72^k	21.96 ± 1.15^fgh
T12-80	206.67 ± 5.77^b	2.91 ± 0.02^l	104.28 ± 0.31^h	58.39 ± 0.29^c	14.47 ± 0.38^l	25.32 ± 1.03^k
T12-100	320.00 ± 10.00^j	2.44 ± 0.08^f	108.52 ± 1.03^j	53.76 ± 0.34^a	15.23 ± 0.28^m	22.80 ± 1.21^hi
O4-80	260.00 ± 10.00^e	0.77 ± 0.05^ab	100.19 ± 0.33^e	71.49 ± 0.95^m	3.96 ± 0.20^c	17.21 ± 0.49^d
O4-100	353.33 ± 5.77^k	0.64 ± 0.01^a	126.91 ± 0.76^r	71.06 ± 0.78^m	4.03 ± 0.19^c	16.29 ± 0.98^c
O8-80	236.67 ± 5.77^d	1.48 ± 0.04^d	84.13 ± 0.24^c	66.13 ± 0.41ⁱ	4.51 ± 0.33^d	15.54 ± 1.08^bc
O8-100	343.33 ± 5.77^k	1.25 ± 0.03^c	101.08 ± 0.14^f	64.87 ± 0.79ⁱ	4.60 ± 0.43^d	14.93 ± 0.96^ab
O12-80	220.00 ± 10.00^c	3.94 ± 0.07^k	71.05 ± 0.30^a	64.41 ± 0.94^h	4.02 ± 0.43^c	15.46 ± 0.44^abc
O12-100	336.67 ± 5.77^j	2.93 ± 0.24^h	99.09 ± 0.20^d	62.78 ± 1.13^f	4.04 ± 0.49^c	14.52 ± 0.46^a

Samples	Hardness (g)	Adhesiveness (g.s)	Springiness (mm)	Cohesiveness	Gumminess	Resilience
C-80	4634.20 ± 300.89^d	−254.84 ± 11.64^b	0.90 ± 0.02^bcd	0.71 ± 0.01^de	3422.63 ± 276.58^e	0.65 ± 0.02^fg
C-100	4741.46 ± 274.42^d	−93.86 ± 8.76^fg	0.91 ± 0.02^bcde	0.77 ± 0.02^gh	3734.01 ± 293.46^efg	0.70 ± 0.02^hi
G4-80	2803.37 ± 169.44^a	−293.14 ± 26.54^a	0.90 ± 0.01^bc	0.73 ± 0.07^ef	3611.54 ± 287.51^ef	0.42 ± 0.04^a
G4-100	4892.18 ± 300.12^d	−147.83 ± 11.87^e	0.92 ± 0.01^ef	0.79 ± 0.01^h	4305.06 ± 295.96ⁱ	0.68 ± 0.02^gh
G8-80	3601.51 ± 129.60^b	−166.78 ± 6.49^d	0.91 ± 0.00^bcde	0.68 ± 0.02^c	2462.19 ± 63.40^c	0.61 ± 0.02^de
G8-100	5707.39 ± 218.22^f	−79.11 ± 6.82^gh	0.91 ± 0.03^bcde	0.77 ± 0.01^gh	4997.02 ± 380.03^j	0.70 ± 0.02^hi
G12-80	4219.33 ± 407.83^c	−138.73 ± 11.91^e	0.94 ± 0.01^f	0.67 ± 0.01^c	992.05 ± 54.28^a	0.67 ± 0.06^fgh
G12-100	6369.34 ± 454.56^g	−75.38 ± 6.43^h	0.90 ± 0.02^bcde	0.74 ± 0.02^fg	3601.92 ± 181.86^ef	0.71 ± 0.02^hi
T4-80	3281.96 ± 297.79^b	−199.59 ± 15.19^c	0.89 ± 0.01^b	0.68 ± 0.03^cd	2275.31 ± 200.62^bc	0.55 ± 0.04^b
T4-100	4126.41 ± 389.04^c	−80.32 ± 7.82^gh	0.91 ± 0.01^bcde	0.77 ± 0.01^gh	3786.37 ± 325.57^fgh	0.63 ± 0.02^ef
T8-80	3407.66 ± 278.32^b	−150.14 ± 12.56^e	0.89 ± 0.01^b	0.64 ± 0.01^b	2333.07 ± 210.20^c	0.57 ± 0.03^bc
T8-100	4855.72 ± 460.27^d	−75.33 ± 7.78^h	0.91 ± 0.01^bcde	0.76 ± 0.01^gh	3806.38 ± 330.14^fgh	0.67 ± 0.03^fgh
T12-80	3579.11 ± 337.3^b	−97.25 ± 8.52^f	0.90 ± 0.01^bcde	0.60 ± 0.04^a	1998.36 ± 160.04^b	0.59 ± 0.05^cd
T12-100	5054.14 ± 358.82^de	−47.84 ± 3.90ⁱ	0.92 ± 0.01^cdef	0.73 ± 0.03^ef	3087.25 ± 300.14^d	0.68 ± 0.03^ghi
O4-80	3263.59 ± 319.89^b	−241.10 ± 18.01^b	0.90 ± 0.01^bcde	0.72 ± 0.02^ef	2248.37 ± 195.42^bc	0.55 ± 0.04^bc
O4-100	5091.69 ± 442.13^de	−80.62 ± 6.77^gh	0.91 ± 0.01^bcde	0.78 ± 0.03^h	4071.57 ± 288.07^hi	0.69 ± 0.02^hi
O8-80	3327.92 ± 301.25^b	−212.06 ± 18.71^c	0.87 ± 0.04^a	0.68 ± 0.02^cd	2927.61 ± 166.11^d	0.56 ± 0.02^bc
O8-100	5337.39 ± 509.70^f	−80.45 ± 6.49^gh	0.92 ± 0.01^def	0.77 ± 0.01^gh	4829.89 ± 330.37^j	0.70 ± 0.02^hi
O12-80	4029.22 ± 359.05^c	−200.07 ± 9.94^c	0.89 ± 0.02^b	0.68 ± 0.03^cd	2310.76 ± 98.16^bc	0.68 ± 0.03^gh
O12-100	6257.33 ± 492.84^g	−66.75 ± 4.86^h	0.91 ± 0.02^bcde	0.77 ± 0.02^gh	3950.51 ± 322.43^gh	0.72 ± 0.04ⁱ

Samples	Antioxidant activity (%)	Total phenolic content (mg)	β-carotene content (ppm)	Lycopene content (ppm)
G4-80	3.57 ± 0.27^a	135.36 ± 6.10^a
G4-100	39.15 ± 1.19^f	300.97 ± 15.11^e
G8-80	6.24 ± 0.49^ab	189.18 ± 5.05^bc
G8-100	64.63 ± 3.29ⁱ	361.26 ± 20.27^f
G12-80	9.25 ± 0.11^bc	218.98 ± 1.55^c
G12-100	65.20 ± 1.48^ij	416.21 ± 25.67^g
T4-80	60.66 ± 2.14^h	453.48 ± 23.31^h	2.26 ± 0.51^b	17.22 ± 0.75^c
T4-100	22.53 ± 1.87^d	364.43 ± 18.74^f	0.26 ± 0.58^a	6.17 ± 0.12^a
T8-80	68.32 ± 3.07^j	804.31 ± 16.63^k	2.76 ± 0.20^c	21.50 ± 0.29^e
T8-100	34.78 ± 2.07^e	731.44 ± 27.58^j	0.33 ± 0.06^a	10.52 ± 0.24^b
T12-80	73.86 ± 1.47^k	1031.31 ± 37.36^l	5.75 ± 0.19^e	36.57 ± 0.95^f
T12-100	37.75 ± 3.03^ef	799.31 ± 27.98^k	3.86 ± 0.19^d	19.29 ± 0.11^d
O4-80	9.45 ± 0.73^c	172.56 ± 1.63^b
O4-100	53.04 ± 1.15^g	327.70 ± 2.57^e
O8-80	21.27 ± 1.59^d	250.05 ± 2.82^d
O8-100	65.08 ± 0.73^ij	440.48 ± 2.01^gh
O12-80	23.85 ± 1.93^d	360.40 ± 19.71^f
O12-100	67.47 ± 1.17^ij	508.84 ± 15.50ⁱ

Samples	Appearance	Odor	Color	Taste–Flavor	Overall acceptance
C-80	5.00 ± 0.82^ab	7.50 ± 0.53^fgh	7.90 ± 0.57^gh	6.80 ± 0.63^cd	6.40 ± 0.52^de
C-100	5.80 ± 0.92^cd	7.60 ± 0.70^fgh	8.00 ± 0.82^gh	7.00 ± 0.67^cd	6.90 ± 0.57^efgh
G4-80	7.00 ± 0.67^fg	7.40 ± 0.84^fg	7.80 ± 0.79^fgh	7.20 ± 0.42^ef	7.40 ± 0.52^h
G4-100	7.30 ± 0.67^gh	7.20 ± 0.79^f	7.80 ± 0.92^fgh	7.30 ± 0.48^d	7.10 ± 0.74^gh
G8-80	7.30 ± 0.48^gh	7.80 ± 0.63^fgh	7.40 ± 0.84^efg	6.80 ± 0.63^cd	6.60 ± 0.52^efg
G8-100	7.40 ± 0.70^gh	7.80 ± 0.63^fgh	7.20 ± 0.79^def	6.80 ± 0.63^cd	6.60 ± 0.52^efg
G12-80	6.20 ± 0.63^de	7.90 ± 0.74^gh	6.80 ± 0.79^cde	6.70 ± 0.67^cd	6.90 ± 0.57^efgh
G12-100	6.80 ± 0.63^efg	8.10 ± 0.74^h	6.60 ± 0..97^cd	7.10 ± 0.74^cd	7.10 ± 0.74^gh
T4-80	7.80 ± 0.92^h	6.10 ± 0.74^de	8.00 ± 0.67^gh	7.00 ± 0.67^cd	7.40 ± 0.52^h
T4-100	7.10 ± 0.74^fg	6.50 ± 0.53^e	8.20 ± 0.63^h	7.30 ± 0.48^d	7.30 ± 0.48^h
T8-80	7.30 ± 0.67^gh	6.00 ± 0.67^cde	8.20 ± 0.63^h	6.60 ± 0.52^c	7.00 ± 0.47^fgh
T8-100	7.90 ± 0.74^h	5.90 ± 0.74^cde	8.20 ± 0.42^h	7.20 ± 0.42^cd	7.30 ± 0.48^h
T12-80	7.90 ± 0.74^h	5.80 ± 0.79^cd	8.20 ± 0.63^gh	7.30 ± 0.48^d	7.40 ± 0.52^h
T12-100	7.90 ± 0.74^h	5.80 ± 0.79^cd	8.00 ± 0.67^gh	7.20 ± 0.79^cd	7.30 ± 0.67^h
O4-80	6.50 ± 0.53^ef	5.50 ± 0.53^bcd	6.20 ± 0.63^bc	5.40 ± 0.52^b	6.50 ± 0.53^ef
O4-100	6.50 ± 0.53^ef	5.40 ± 0.52^bc	6.50 ± 0.53^c	5.00 ± 0.47^b	6.40 ± 0.52^de
O8-80	5.40 ± 0.52^bc	4.90 ± 0.74^ab	5.30 ± 0.48^a	5.20 ± 0.42^b	5.70 ± 0.67^bc
O8-100	5.70 ± 0.48^cd	5.30 ± 0.48^bc	5.70 ± 0.67^ab	4.80 ± 0.63^ab	5.90 ± 0.32^cd
O12-80	4.50 ± 0.53^a	4.40 ± 0.52^a	5.20 ± 0.42^a	5.00 ± 0.47^b	5.10 ± 0.32^a
O12-100	4.80 ± 0.79^ab	4.60 ± 0.52^a	5.30 ± 0.48^a	4.30 ± 1.25^a	5.30 ± 0.48^ab

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[1] Correspondence to: Sebnem Tavman E-mail: sebnem.tavman@ege.edu.tr