Quality Evaluation of Grass Carp (Ctenopharyngodon idella) Protein Concentrate Supplemented Noodles

ABSTRACT

The aim of the present study was to evaluate the quality of wheat flour noodles supplemented with 0%, 10%, 20% and 30% grass carp protein concentrate (GCPC). Proximate composition, color analyses, cooking properties (cooking time, cooking loss, swelling index and water absorption index), texture profile analyses (TPA), and sensory evaluations were performed. Significant (p ≤ 0.05) increases in the crude protein (18.94–35.19%), crude fat (0.88–1.06%), and ash (0.89–1.02%) were recorded for GCPC supplemented cooked noodles. Brightness (L*), redness (a*) and yellowness (b*) of GCPC 10–30% fortified cooked noodles was recorded as 77.00–69.97, 1.50–2.81 and 19.08–22.25, respectively. Cooking loss (CL) and optimal cooking time were significantly (p ≤ 0.05) increased with increased level of GCPC from 0%-30%, with readings of 6.13% ?8.90% and 7.53–11.77 min, respectively. Swelling and water absorption indices showed a decreasing trend at 2.33–1.77 and 102.6–78.49%, respectively. A significant (p ≤ 0.05) decreasing trend in hardness (24.50–19.03N) was observed for cooked noodles with increased level of GCPC, while the remaining TPA parameters were significantly different at p> .05. Sensory analyses showed higher preference for control noodles and noodles fortified with 10% GCPC.