Effect of Mango Kernel Seed Composite Flour on the Quality of Instant Noodles

Abstract

Wheat or rice flour is the main ingredient of instant noodles, a well-known staple food in the world, and its global demand is increasing by the day. In this study, mango kernel seed (MKS) composite flour instant noodles were formulated in order to evaluate the effect of MKS flour on the quality of instant noodles. There were two varieties of instant noodles made: air-dried and fried, and they both contained 10, 15, and 20% MKS flour. The physicochemical, sensory, and storage properties of the created composite flour instant noodles were examined. Results was showed that MKS composite flours have higher water absorption, dough development time, and degree of softening compared to wheat flour. Results were also showed that all MKS composite flours yield good starch swelling with the increase in peak viscosity (620–1267 AU), while decreasing in peak viscosity temperature (93–81°C). MKS composite flour instant noodles produced from 15% MKS composite flour and frying method were found to be the best formulation in terms of sensory, TPA, tensile strength, and storage quality. The utilization of 15% MKS composite flour in fried instant noodles was enriched in total dietary fiber (6.40%) and can significantly reduce the energy content of the final product. The product showed it was stable with low moisture content and microbial load in the range of 3.25 x 10¹ to 3.41 x 10² cfu/g, indicating that the sample was still safe to be consumed. The multiple comparison sensory evaluation throughout six weeks in accelerated conditions also showed no significant difference (p>0.05) between fresh and stored samples, indicating higher eating quality stability.