Evaluation of physicochemical properties of Rohu fish noodles

• Published in: Food chemistry advances Vol. 4; p. 100732
• Main Authors: Zaman, Sabrina, Rahman, Fazlur, Alam, Mahfujul, Islam, Md. Numan, Parvin, Rashida, Lina, Nazia Nawshad, Zahid, Md. Ashrafuzzaman
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2024; Elsevier
• Subjects: Fish noodles; Noodles; Physicochemical properties; Rohu fish; Value-added fish product; Rohu fish; Physicochemical properties; Value-added fish product; Noodles; Fish noodles
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2024.100732

•Six noodles samples were prepared with wheat flour, oat flour, and different fish concentrations (0%, 10%, 15%, 20%, 25%, and 30%).•The 30% fish-concentrated noodles had maximum levels of moisture, ash, fiber, protein, fat, sodium, and calcium.•Increased fish concentration in noodles lowered carbohydrate, water absorption capacity, cooking loss, and volume.•Fish mince-incorporated noodles were found to be a more nutritious snack compared to conventional noodles. Functional noodles are considered nutritious and healthy staple food products. This study aimed to develop value-added rohu fish noodles (Labeo rohita) and evaluate their physicochemical properties. Six noodle samples were prepared following several formulations. After a 2-day drying process, the noodles were stored in air-resistant plastic bags. The formulated noodles were investigated based on their physical (water absorption capacity, cooking loss, and volume increase) and chemical (moisture, ash, protein, fat, and fiber) properties. Statistical analysis revealed that the inclusion of rohu fish mince significantly increased moisture and protein content (p<0.01), while carbohydrate, energy, water absorption capacity, cooking loss, and volume decreased significantly (p<0.01). Noodles with the highest fish mince content (30%) demonstrated a higher amount of moisture (13.07%), ash (6.7%), fat (1.87%), protein (30.08%), sodium (0.64 mg), and calcium (0.26 mg), accompanied by reduced carbohydrate (48.3%) and energy (330.31 kcal). This formulation also exhibited lower water absorption capacity, cooking loss, and volume. Notably, no significant differences (p>0.05) were found in ash, fiber, fat, and mineral content among the various fish noodle samples. This study concludes that the incorporation of rohu fish mince can enhance the nutritional properties of traditional noodles. [Display omitted]