Product Preparation of Instant Noodles from Wheat Flour Supplementing with Sweet Potato Flour

Sana Nawaz; Shahzor Gul khaskheli; Aijaz Hussain Soomro; Aasia Akbar Panhwar; Ashfaque Ahmed Khaskheli; Shaista Soomro; Dileep Kumara Lohano

doi:10.38211/joarps.2023.04.01.45

Authors

Sana Nawaz Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Shahzor Gul khaskheli Department of Food Sciences Technology. SAU Tandojam Pakistan
Aijaz Hussain Soomro Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Aasia Akbar Panhwar Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Ashfaque Ahmed Khaskheli Department of Food Science and Technology, Faculty of Engineering Science and Technology, Hamdard University Karachi
Shaista Soomro Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan-70060
Dileep Kumara Lohano Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture

DOI:

https://doi.org/10.38211/joarps.2023.04.01.45

Keywords:

: Self-rising flour, sweet potato, , noodles, nutritional quality

Abstract

Sweet potato (Ipomoea batatas) available throughout the country and is very important. Sweet potato flour is good source of carbohydrates less expensive and highly beneficial. The current study was carried out to evaluate the noodles prepared from the supplemented flour of sweet-potato flour with various proportions. Four different treatments were used for this study including T1 100 % wheat flour, T2 90 % wheat flour and 10 % sweet potato flour, T3 80% wheat flour and 20 % sweet potato flour, and T4 70 % wheat flour and 30 % sweet potato flour. The noodles prepared with T1 = (WF 100 % Control) showed 8.42% moisture, 2.36 ash, 11.11% protein, 6.72% fat content, 59.53% starch, 67.41% carbohydrate, 0.68% crude fiber, 0.11% acidity of water, as compared to noodles prepared with (T3 = WF 80+ SPF 20%) results showed that 8.23% moisture, 5.80% ash, 11.99% protein, 7.23% fat content, 61.50% starch, 68.50% carbohydrate and 0.88% crude fiber, It was concluded that noodles prepared with T1 WF 90% + 10% showed better results in physico-chemical properties of instant noodles. Overall acceptability was given in terms of sensorial parameters due to the good flavor of instant noodles. It was concluded from the study that addition of sweet potato flour improved the visual appearance of noodles from white to creamy, and the texture was found to be softer, as indicated by sensory analysis of the resulting noodle.

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