Effect of Surimi and Psyllium Powder Addition on Physicochemical Properties of Dried Instant Noodle

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Published: Aug 24, 2023
Keywords:
Non-frying instant noodles Surimi Psyllium powder Drying Fish noodle

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Sanruthai Hosawangwong
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120
Phatthira Sakamut
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120

Abstract

The objective of this study was to develop a dried instant noodle containing surimi and psyllium powder. This study investigated the effect of surimi (0, 10, 20, and 30%) and psyllium powder (0, 2, and 5%) addition on the physicochemical properties of the noodles. In dried instant noodles, the addition of surimi resulted in lower lightness (L*) and redness (a*) values compared to the control (0%) (p<0.05). The tensile strength, cooking time, or cooking loss, dried instant noodles with surimi at 10–20% did not significantly differ from the control (p>0.05). However, the porosity of the microstructure decreased. Dried instant noodles with surimi at 30% showed a 23.36% decrease in tensile strength and the formation of a discontinuous network structure. To determine the optimum psyllium powder content, a dried instant noodle with 20% surimi was selected. The results showed that adding psyllium powder decreased L* and b* values, but increased a* values and cooking yield (p<0.05). The microstructure revealed a discontinuous network structure. Tensile strength, cooking time, and cooking loss of dried instant noodles with 5% psyllium powder did not significantly differ from the control (p>0.05). However, the cooking yield increased by 10.44% at this level.

Article Details

Issue
Vol.31 No.4 (July-August 2023)
Section
Biological Sciences
Author Biography

Sanruthai Hosawangwong, Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120

 

 

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