Effect of Shrimp Fortification Level on Nutritional Value, Cooking Quality and Microstructure of Freeze-Dried Noodles

Yerlikaya, P. and Tokay, F. G. and Alp, A. C. and Cilay, S. (2021) Effect of Shrimp Fortification Level on Nutritional Value, Cooking Quality and Microstructure of Freeze-Dried Noodles. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 310-321. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

A product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest lp and bp values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of ap increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

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