The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

• Published in: Journal of food quality Vol. 2022; pp. 1 - 10
• Main Authors: Ahmad, Zulfiqar, Ilyas, Muhammad, Ameer, Kashif, Khan, Muhammad Asif, Waseem, Muhammad, Shah, Faiz-ul-Hassan, Mehmood, Tahir, Rehman, Muhammad Adil, Mohamed Ahmed, Isam A.
• Format: Journal Article
• Language: English
• Published: Cairo Hindawi 16-09-2022; John Wiley & Sons, Inc; Hindawi Limited; Hindawi-Wiley
• Subjects: Antioxidants; Carotenoids; Consumption; Cooking; Drinking water; Fibers; Flavonoids; Flour; Foaming; Food quality; Malnutrition; Nutrition assessment; Pasta products; Phytochemicals; Polyethylene; Potassium; Reagents; Seeds; Sodium; Wheat; China; Japan
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1155/2022/4940343

The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) declined from 2.4–1.2%. The results for water solubility, foaming capacity, and bulk density suggested significant (p<0.05) increases from 8–10%, 77–87% and 0.51–0.70 g/mL, respectively, on replacing wheat flour with FSP in the value-added product. Dehydrated FSP addition caused significant (p<0.05) improvement in ash (0.90–1.54%), proteins (10.4–13.7%), and crude fibers (0.9–1.9%) contents of the noodles. Maximum supplementation of FSP in supplemented noodles significantly (p<0.05) improved the TPC, TFC, DPPH, and FRAP values from 111–310 mg GAE/100 g, 2.3–2.8 mg CE/g, 31–42%, and 215–460 umol/100 g, respectively. Sensory evaluation of supplemented noodles revealed the highest sensory acceptability of the value-added product at a 6% supplementation level. Conclusively, supplementing dehydrated FSP in the development of value-added foods could improve its functional features. It could also be considered as a plausible source of fibers and proteins, which might be helpful in mitigating malnutrition and a number of health maladies, such as cancer and diabetes.