The development of functional noodle by incorporating gac (Momordica cochinchinensis) oil cake and the investigation of its physiochemical properties and storage stability

• Main Authors: Yeh, Ting-Yu, 葉亭妤
• Other Authors: Weng, Yih-Ming
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/hj2d9s

碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === The aril of Gac (Momordica cochinchinensis) contains high levels of oil and carotenoids (lycopene and β-carotene) and is often used as the raw material for oil extraction and various products. Although containing high level of carotenoids, the gac oil cake (GOC) is generally treated as waste. Since the Chinese style noodle is one of the major staple foods, the present study was aimed to develop new type of Chinese noodle with GOC. The study was divided into three parts. The carotenoid content, antoxidant activities and fatty acid composition of GOC as well as the bioaccessibility of caroteinoids were investigated in the first part of the study. The results showed that the carotene content (lycopene: 30.89 mg/g GOC, β-carotene: 2.35 mg/g GOC) and bioaccessibility (lycopene: 22.60%, β-carotene: 17.87%) of GOC were higher than those of common fruits and vegetables. Oleic acid (34.16%), linoleic acid (22.82%) and palmitic acid (21.21%) were the main fatty acids found in GOC. In the second part of this study, GOC was added into noodle formulation at the levels of 1, 3, and 5% (based on the weight of wheat flour) to manufacture raw noodle, dry noodle and cooked frozen noodle. The physicochemical and mechanical properties including carotenoid content, color parameters, physical properties, cooking characteristics, and the sensory evaluation of GOC noodles were investigated. While the L* and white index decreased as the addition level of GOC increased, the a* and b* values increased. On the other hand, the higher GOC ratio increased the cooking yield, but did not affect the cooking loss. In terms of texture characteristics, the addition of 1% GOC could increase hardness and chewiness of cooked GOC noodle. The addition of GOC enhanced the overall acceptability of cooked noodle in sensory evaluation, with the best score found in noodle containing 3% GOC. The third part was to study the quality of dry noodle and cooked frozen noodle during the storage period up to 90 days. The effects of GOC on the color, carotenoid content, physical properties and microbial load of noodles were evaluated. The results showed that the microbial load were lower than the regulatory standard up to 90 days. For color analysis, L* and b* values remained stable, and a* value decreased gradually. Lycopene content also decreased during the storage period, but β-carotene remained relatively stable. In cnoclusion, GOC is still a good natural source of lycopene and β-carotene. Noodle made of GOC possesses higher consumer’s acceptance and improves the nutrition quality of conventional Chinese style noodle. The cooked/frozen noodles retains more carotenoids than dried noodle.