Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles

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dc.contributor.authorKolanisi, Unathi
dc.contributor.authorQumbisa, Nothando Delight
dc.contributor.authorNgobese, Nomali Ziphorah
dc.contributor.authorSiwela, Muthulisi
dc.contributor.authorGebashe, Fikisiwe Cynthia
dc.coverage.conferenceissn
dc.date.accessioned2025-11-17T10:17:13Z
dc.date.available2025-11-17T10:17:13Z
dc.date.issued2021
dc.departmentNameConsumer Sciences
dc.description.abstractNoodles are a popular starchy food among youth and children. However, they are not nutritionally adequate as a single meal. The aim of the study was to determine the effect of Amaranthus leaf powder (ALP) addition on the nutritional composition, physical quality and consumer acceptability of instant noodles. Instant noodle samples were developed by partially substituting wheat flour used in a common noodle recipe with 1, 2 and 3% (w/w) of ALP. The samples were analyzed for nutritional composition using AOAC methods. Physical quality was evaluated in terms of color (CIELAB color values) and texture (g cutting force). Consumer acceptability was evaluated by 60 panelists using a 9-point hedonic scale. Increasing ALP from 0% to 3% had a non-significant effect on the total glycemic carbohydrate, protein, fiber and mineral contents of the noodles. However, the fat content significantly increased (from 1.55% to 4.57%) with the inclusion of ALP, leading to a higher energy value. ALP-fortified noodle samples were significantly softer in texture (271.39 g) than standard noodles (control) (609.08 g), and a significantly greener color was observed with ALP addition. All noodle samples were as acceptable as the control, which suggests that ALP could be used to improve the nutritional value of instant noodles.
dc.facultyFaculty of Science, Agriculture and Engineering
dc.format.preprintNo
dc.identifier.citationQumbisa, N.D., Ngobese, N., Kolanisi, U., Siwela, M. and Gebashe, F.C., 2021. Effect of Amaranthus leaf powder (ALP) addition on the nutritional composition, physical quality and consumer acceptability of instant noodles. South African Journal of Botany, 145, 258-264.
dc.identifier.issn1727-9321 (online)
dc.identifier.issn0254-6299 (print)
dc.identifier.otherhttps://doi.org/10.1016/j.sajb.2021.01.022
dc.identifier.urihttp://hdl.handle.net/10530/58242
dc.inproceedingsissn
dc.issuenumber145
dc.keynoteissn
dc.pages258-264
dc.peerreviewedYes
dc.publisherElsevier
dc.subjectAmaranth
dc.subjectConvenient foods
dc.subjectNutrition security
dc.subjectSensory evaluation
dc.subjectUnderutilized plants
dc.titleEffect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles
dc.title.journalSouth African Journal of Botany
dc.typeJournal Article
dspace.entity.typePublication
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relation.isAuthorOfPublication.latestForDiscoverya202d902-5257-453d-8867-98ba20df4352
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