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Enhancing β-Carotene Content in Asian Noodles by Adding Pumpkin Powder

¹Animal Resources Research Center, Konkuk University, 1, Hwayang-dong, Kwangjin-Gu, Seoul, 143-130, Korea ²Wheat Foods Research Laboratory, Department of Food Science and Technology, Dongguk University, 26, 3-ka, Phil-dong, Chung-ku, Seoul, 100-715, Korea ³U.S. Wheat Associates Inc., 303 Leema Building, 146-1, Soosong-dong, Chongroku, Seoul, 110-755, Korea ⁴Corresponding author. E-mail: chhan@kkucc.konkuk.ac.kr.

The influence of ripened pumpkin powder on the characteristics and qualities of noodles was investigated. Varying amounts of pumpkin powder levels (0, 2.5, 5.0, and 10%) were added in making instant fried noodles. These four samples were then evaluated for β-carotene content, physical dough properties, color, cooking properties, and sensory characteristics. Adding more pumpkin powder increased the level of β-carotene in the noodles. Amylograph maximum viscosity and temperature and farinograph water absorption and stability decreased as the amount of pumpkin powder increased. Noodles made with more pumpkin powder had a more yellow color than those with less pumpkin powder. Cooked weight and volume were increased by 37 and 59%, respectively, when 5.0% pumpkin powder was added to the flour sample. Gumminess was lowest in the noodles with 5.0% pumpkin powder, while chewiness and hardness were lowest in the noodles with 10.0% pumpkin. Noodles with 5.0% pumpkin powder were the most favorable in appearance, taste, texture, and acceptability among the four samples.