Cooking Quality, Nutritional Composition and Textural Properties of Noodles Functionalised using Rheum ribes Plant Powder

Abstract

This research aimed to explore the potential of incorporating Rheum ribes L. plant as an ingredient in noodle production to enhance nutritional properties. Rheum ribes powder was added to noodle formulation at 6 different ratios (0%-control, 3%, 6%, 9%, 12% and 15%) according to the principle of replacing with wheat flour. While using Rheum ribes in the formulation reduced moisture amount of noodle, it increased ash, protein and fat contents. The inclusion of Rheum ribes resulted in elevated levels of total phenolic content and antioxidant activity in the noodles, accompanied by a decrease in their phytic acid contents. Depending on increase in the addition ratio of Rheum ribes powder, the cooking time, volume and weight increase values decreased, while the cooking loss and total organic matter values increased. The incorporation of Rheum ribes had a notable impact on the textural characteristics of the samples. As a result of the sensory analysis, the noodle sample with 12% Rheum ribes powder additive received the highest score in terms of overall acceptability, while the sample with 15% Rheum ribes powder additive received the lowest score. However, the panelists also stated that they could consume all the noodles prepared with Rheum ribes powder. All these findings showed that adding up to 12% Rheum ribes powder to the formulation can be used to improve most quality characteristics of noodles.