The project report entitled "Development and sensory evaluation of noodles enriched with beetroot powder" prepared by Md. Sazzadur Rahman is completed under our collective supervision in the Department of Nutrition and Food Technology, Påskelilje. It is further certified that the project report presented here is suitable and submitted for partial completion of the degree Bachelor of Science in Nutrition and Food Engineering. I hereby declare that the "Project Report" prepared by me is not a copy of a thesis report previously prepared by other students.
My deep gratitude and sincere thanks to Honorable Madam, Senior Lecturer, Department of Nutrition and Food Engineering, Effat Ara Jahan, my project supervisor, for his kind cooperation and acceptance of this degree. After preparing the noodles, the project carried out a sensory assessment, a proximate analysis of the noodles, which showed the analytical report S1, S2 S3. Sensory evaluation of the noodles was performed by 40 panelists on a nine-point hedonic scale for various sensory parameters such as appearance, flavor, taste, texture, and overall acceptability.
The nutritional value of noodles basically comes from flour, because flour is the main raw material in the production of noodles, where noodles can contain protein, carbohydrates and small amounts of fat and minerals. However, Ojure and Quadri (2012) stated that there are few studies and evidence on the nutrient content of noodles and the process, the refining of wheat flour which is carried out during the production of noodles may cause the loss of some of the nutrients such as B vitamins. some minerals and dietary fiber. Therefore, noodles are also widely recognized as a staple food in many Asian countries (Zhang and Ma, 2016). As it is known, China has the most important consumption rate of noodles, because as suggested by the study of Zhang and Ma (2016), China had sold a total of 8.6 billion yuan to 20.26 billion yuan of noodles, showing amazing sales, consumption and scale production.
In another segment, China was the largest consumer of noodles as of 2016 (Zhang and Ma, 2016). Significantly, noodles are gaining popularity and acceptance worldwide, especially in Western countries such as Australia, due to their convenience, variety of cooking methods and quick preparation. cooking properties, simplicity so simple and little time required for preparation, organoleptic taste, cost and satiety.
REVIEW OF LITERATUR…………………………………………………..2-3
Many studies have been carried out for the enrichment of noodles and the quality of the final product has been reported from the addition of ingredients. Noodle production skills should be recognized with appropriate standards. And therefore, for fortification or enrichment purposes, noodles can be a suitable food. In addition, to meet consumer expectations, the enriched product must be economical. Especially in Asia recently, noodles enriched with nutritious ingredients have become available in the food market.
Mouthfeel properties (hardness) t white salted noodles are soft (not very soft) ( Kim, while the difference was not significant (p>0.05) 5% AKF added noodles received the highest score for appearance. Study results to the level of 15%, flour weight basis, indicate that the inclusion of AKF seems appropriate in terms of physicochemical and sensory properties.A significant difference was found in color, starchy mouthfeel, stickiness, firmness, from plain flour and with Xanthangum flour (PNO) (P<0.5).
PN3 was found to be very smooth within the range of 1.5-4.2 in terms of smoothness. PN3 was rated as very firm among the plantain noodle samples and the range of firmness values was (2.2-4.1). (1.4-4.3) too. PN3 was found to have the least starchy mouthfeel, range of values for starchy mouthfeel was (1.6-4.2). Noodles produced from plantain flour were examined and the result showed that there was no significant difference (p> 0.05) in all the sensory attributes (such as appearance, flavor, taste, texture and color). Between the plantain noodle samples and the commercial brand noodle sit showed significant difference (p<0.5).(Ojure M.A and Quadri J.A, . December 2012).
Objective of the study………………………………………………………….4-5
Therefore, the study about noodles enriched with beetroot powder will help to fill in the blanks of the food composition table. Research conducted on Noodles is enriched with beetroot powder to evaluate the approximate composition (such as moisture content, protein, fat). This sample was collected as fresh as possible and used in the NFE Lab for sample preparation and analysis.
Raw materials
S3 showed the acceptance to the assessors with the reference of appearance, colour, texture, flavor and taste. All the materials were accurately weighed and the dough mixed with the required (100ml) warm (70-75°C) water for 303gm sample. But the bright red color of beetroot in noodles has affected a little for powder form.
The results of the analysis show that the nutritional value increases as proteins, antioxidants, etc.
Protein, fat, carbohydrate
Determination of moisture
Determination of Ash………………………………………………….…………10-11
The crude protein of Noodles enriched with beetroot powder was determined using the microkjeldhal method (Pearson, 1999). In the Kjeldahl procedure, proteins and other organic food components in a sample are digested with sulfuric acid in the presence of a catalyst. The digestate is neutralized with alkali and distilled to an excess hydrochloric acid or sulfuric acid solution (back titration method).
The result of the analysis represents the crude protein content of the food since nitrogen also comes from non-protein components (the Kjeldahl method also measures nitrogen in any ammonia and ammonium sulfate). The end point will be no white smoke from H2SO4 and the solution will be crystal clear. In food, antioxidants are defined as substances which, in small quantities, can prevent or greatly delay the oxidation of easily oxidizable materials such as fats.
They can be used in the food industry and there is evidence that they exert their antioxidant effects in the human body. In response to growing consumer demand, research into antioxidants from natural sources has gained increasing interest.
RESULTS & DISCUSSION……………………………………………15-17
Sensory evaluation
I like it a lot -9 I like it a lot -8 I like it moderately -7 I like it a little -6 Neither like nor dislike it -5 I don't like it a little -4 I don't like it moderately -3 I don't like it very much -2 I don't i like extreme y-1. The study showed that the S3 sample had a higher protein and fat content. It was clearly shown that S3 was the most acceptable in terms of overall acceptability and scored the highest in sensory properties, which the panelists liked very much.
