ArticleFoods (Basel, Switzerland)2022
Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 43 citations in OpenAlex.
- Tropical Seaweeds as a Sustainable Resource Towards Circular Bioeconomy: Insights and Way Forward.Molecular biotechnology · 2026Review
- Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles.Food chemistry: X · 2026Article
- Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties.Food science & nutrition · 2026Article
- Exploring Instant Noodle Consumption Patterns and Consumer Awareness in Kosovo.Foods (Basel, Switzerland) · 2025Article
- Preparation and Quality Evaluation of Steamed Buns with Spirulina Powder.Foods (Basel, Switzerland) · 2025Article
- Investigating potato flour processing methods and ratios for noodle production.Food science & nutrition · 2024Article
- Article
- Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles.Foods (Basel, Switzerland) · 2023Article
- Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5−15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities.
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