Production of Udon Noodles Supplemented with Surimi and Purple Sweet Potato Powder
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Abstract
The objective of this research was to develop udon noodles nutritionally supplemented with surimi and purple sweet potato powder (PSPP). The surimi amount was varied at four levels: 0% (control), 20%, 40%, and 60% by wheat flour. It was found that the highest tensile strength was observed at udon with 40% surimi. The addition of surimi resulted in higher water activity (aw) and an optimum cooking time (p < 0.05), but the percentage of cooking loss was not significantly different (p > 0.05) compared to the control sample. Therefore, udon with 40% surimi was selected to test varying PSPP levels at five concentrations: 0% (control), 2.5%, 5.0%, 7.5%, and 10% of wheat flour. It was found that increasing the PSPP content resulted lower L* value, water activity (aw) and tensile strength, but higher a* value, optimum cooking time and percentage of cooking loss compared to the control sample. Udon supplemented with 40% surimi and 7.5% PSPP exhibited tensile strength similar to that of the control udon made from 100% wheat flour. Therefore, this formula was selected for chemical composition analysis. The developed udon had higher moisture and protein content but lower fat and carbohydrate content compared to the control. Moreover, the antioxidant capacity increased by 30.20 times compared to the control sample.
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References
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