The Effect of Spinach Leaves Powder (Spinacia oleracea) on the Quality of Dried Noodle

Abstract

Vegetables are nutrient-dense foods that provide great health benefits to the consumers. However, vegetables are not always being consumed. Thus, there is a need in increasing the consumption of vegetables in the society. Noodle was used as the matrix in this case as it is a famous staple food. In this study, a total of five formulations of dried noodles incorporated with various amounts (2g, 4g, 6g, 8g and 10g) of spinach leaves powder were developed. F2, made up of 4g of spinach leaves powder was chosen to be the best formulation due to its most well-accepted sensory results and satisfying textural properties. This formulation showed an increased content of ash, protein, crude fibre, moisture and total chlorophyll content and a lower content of fat and carbohydrate than the control. From the aspect of cooking quality, it exhibited significantly lower (p<0.05) cooking time, cooking loss and swelling index, but significantly higher cooking weight and water absorption than the control. After eight weeks of storage, the data collected showed that the product was still safe for consumption from the aspects of water activity (aw), moisture content and microbiological quality.  No significant difference (p<0.05) was observed in the texture properties, but a significant difference in terms of colour was observed during the storage. Overall, 4g of spinach leaves powder was considered suitable to be used in developing spinach noodle without deterioration to its overall quality and this formulation has the potency to be acceptable in society as an alternative healthier choice of noodles to ordinary commercialized dried noodles.