Publication no. C-2002-0611-03R |  VIEW ARTICLE

NOTE: Enhancing beta-Carotene Content in Asian Noodles by Adding Pumpkin Powder.

Chi-Ho Lee (1), Jin-Kook Cho (1), Seung Ju Lee (2), Wonbang Koh (3), Woojoon Park (3), and Chang-Han Kim (1,4). (1) Animal Resources Research Center, Konkuk University, 1, Hwayang-dong, Kwan­gjin-Gu, Seoul, 143-130, Korea; (2) Wheat Foods Research Laboratory, Department of Food Science and Technology, Dongguk University, 26, 3-ka, Phil-dong, Chung-ku, Seoul, 100-715, Korea; (3) U.S. Wheat Associates Inc., 303 Leema Building, 146-1, Soosong-dong, Chongro-ku, Seoul, 110-755, Korea; (4) Corresponding author. E-mail: <chhan@kkucc.konkuk.ac.kr> Cereal Chem. 79(4):593-595. Accepted February 13, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

The influence of ripened pumpkin powder on the characteristics and qualities of noodles was investigated. Varying amounts of pumpkin powder levels (0, 2.5, 5.0, and 10%) were added in making instant fried noodles. These four samples were then evaluated for beta-carotene content, physical dough properties, color, cooking properties, and sensory characteristics. Adding more pumpkin powder increased the level of beta-carotene in the noodles. Amylograph maximum viscosity and temperature and farinograph water absorption and stability decreased as the amount of pumpkin powder increased. Noodles made with more pumpkin powder had a more yellow color than those with less pumpkin powder. Cooked weight and volume were increased by 37 and 59%, respectively, when 5.0% pumpkin powder was added to the flour sample. Gumminess was lowest in the noodles with 5.0% pumpkin powder, while chewiness and hardness were lowest in the noodles with 10.0% pumpkin. Noodles with 5.0% pumpkin powder were the most favorable in appearance, taste, texture, and acceptability among the four samples.