Product development of Moo-Liang noodle soup powder supplemented with dried sea lettuce (Ulva rigida)
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Abstract
Moo-Liang noodle soup, a blend of spices and herbs, offers various health benefits to consumers. This research aimed to (1) develop a Moo-Liang noodle soup powder using the foam-mat drying method and (2) evaluate the effects of dried sea lettuce supplementation on the product's properties. Sensory evaluation of the basic noodle soup formula, conducted using a 9-point Hedonic scale, revealed that the SF3 formula achieved the highest scores across all attributes (p<0.05). Consequently, the SF3 formula was selected for development into a powdered form using the foam-mat drying method. The optimal drying conditions were identified as using egg white as a foaming agent at 6 % weight by weight (w/w), carboxymethyl cellulose (CMC) as a foam stabilizer at 1 % w/w and drying at 80 ºC for 480 minutes (p<0.05), based on physicochemical analysis results. The sensory evaluation of the mixture ratio of dried sea lettuce and noodle soup powder indicated that supplementation with 1 % w/w dried sea lettuce was the most preferred by consumers (p<0.05). The product, including the dried sea lettuce, was analyzed for total extractable phenolic content (TPC), total extractable flavonoid content (TFC), and antioxidant activity using the DPPH, ABTS, and FRAP assays. Additionally, the product's microbial quality complied with the standards for Thai community products. In conclusion, the developed Moo-Liang noodle soup powder supplemented with dried sea lettuce demonstrated excellent sensory properties, strong antioxidant activity, and microbiological safety, highlighting its potential for further commercial development.
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