Development of Pumpkin Powder Incorporated Instant Noodles

Nunchanok Nanthachai*, Intira Lichanporn, Palida Tanganurat, Pradit Kumnongphai

Division of Food Science and Technology, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, Thailand.

Corresponding Author Email: nunchanok_n@rmutt.ac.th

Pumpkin is rich in nutrients, low fat, provide little energy and inexpensive. It is benefit to increase the nutritional value of instant noodles. Therefore, the objective of this research was to study the effect of pumpkin powder (PP) on qualities of instant noodle. PP was added as part of instant noodle at 0, 5, 10, 15 and 20% of the whole mixture basis. The results showed instant noodle without PP had highest water absorption rate, 71.97% (p  0.05). Instant noodles tended to increase cooking loss when increasing the PP. The addition of PP had effect on product color, L* value decrease while a* and b* values increased (p  0.05). The ash and beta-carotene content of PP instant noodles were significantly higher than control (p  0.05). The sensory evaluation showed that the instant noodles substitute with 10% PP had higher score than the others (p  0.05); color, flavor, taste, texture and overall acceptance were 8.77, 8.23, 8.73, 8.33, 8.33 and 8.76, respectively.

Beta-Carotene Content; Cooking Loss; Instant Noodles; Pumpkin

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