Effect of Using Rice Flour Substituted Wheat Flour on Quality of Noodle Mixed Jellyfish Powder Stored in Different Conditions
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Abstract
Noodles are a staple food widely consumed across the globe. However, the development of noodles with enhanced nutritional diversity remains limited. This study aimed to 1) produce jellyfish-enriched noodles by partially substituting wheat flour with rice flour at 0%, 10%, and 15%, combined with 5% jellyfish powder (based on total flour weight), to enhance collagen protein content. The resulting jellyfish noodles were subjected to sensory evaluation using a 5-point hedonic scale. Saltiness and fishy odor intensity were assessed using a 5-point just-about-right (JAR) scale. Physical properties such as color, tensile strength, and cooking quality were also analyzed; 2) to investigate the effect of storage conditions on noodle quality, including appearance, physical properties, and sensory acceptance by 50 panelists. Results indicated no statistically significant differences (p>0.05) in color, appearance, odor, taste, and overall acceptability between the jellyfish noodles and the control sample (no jellyfish powder). Saltiness and fishy odor intensities were evaluated using a scale of 1 (very weak) to 5 (very strong), with classifications as follows: 1 -very weak, 2-slightly weak, 3-just right, 4-slightly strong, and 5-very strong. The mean scores for saltiness ranged from 2.16 to 2.38, and for fishy odor from 2.50 to 2.84, indicating slight intensities and suggesting that jellyfish powder had no significant impact on flavor quality. Regarding cooking quality, all jellyfish noodle samples exhibited higher total soluble solids than the control, resulting in lower cooked weight. The 10% rice flour substitution sample showed higher tensile strength than the 15% substitution group. Moreover, adding jellyfish powder increased chewiness and boosted protein content to 8.85%, with collagen content reaching 0.425 grams per 100 grams of noodles. Shelf-life evaluation revealed that the jellyfish noodles had a storage life of 2 days at room temperature and 11 days under refrigerated conditions, as determined by visible spoilage. The noodles exhibited a light yellow color and only slight changes in texture over time. However, stored samples showed increased cooking loss and reduced post-cooking weight, indicating changes in cooking performance over time.
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