Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(4), 325-332
DOI: 10.12691/jfnr-7-4-10
Open AccessArticle

Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves

Thidarat Poonsri1, Shima Jafarzadeh2, Fazilah Ariffin2, , Syahariza Zainul Abidin2, Ziba Barati3, Sajid Latif3 and Joachim Müller3

1Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand

2Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia

3Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany

Pub. Date: April 18, 2019

Cite this paper:
Thidarat Poonsri, Shima Jafarzadeh, Fazilah Ariffin, Syahariza Zainul Abidin, Ziba Barati, Sajid Latif and Joachim Müller. Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves. Journal of Food and Nutrition Research. 2019; 7(4):325-332. doi: 10.12691/jfnr-7-4-10

Abstract

Introduction: Noodles are rich in fibre and important nutrients which help promote health. This study was an attempt to determine the impacts of using different levels of cassava leaves on antioxidant features, nutritional values, and the quality of rice noodles. Methods: Wheat flour and rice were used to prepare rice noodles which used cassava leaves which were on the basis of flour weight (0, 10, 20, 30 and 40%). The proximate analysis, antioxidant activities, texture, color, and total cyanide content of the noodles were then determined. Results: The present findings suggest that using cassava leaves at different levels helps modify the structure of the noodles, finally leading to a softer product in comparison with the control samples. Furthermore, the addition of cassava leaves increased the amount of protein and fiber content and improved the antioxidant activities of rice noodles. Conclusion: It could be implied that cassava leaves with a lot of advantageous components -could be a great ingredient to enhance antioxidant features and nutritional value (protein and fiber) of noodle.

Keywords:
rice noodle cassava leaves antioxidant activities proximate analysis texture

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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