Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics.

Incorporating exogenous proteins into food
products is a better practice for improving nutritional
attributes of food commodities. In the search for a way to
improve the product and nutritional quality of noodles, this
study was aimed to evaluate the impact of the incorporation
of poultry based ingredients egg yolk powder (EYP)
and chicken mincemeat (CMM) in noodles at different levels
(5, 10 and 15%, w/w). The incorporated noodles were
subjected to evaluation of the cooking, texture, colour, sensory
and microstructure properties. The results showed that
the incorporation of poultry based food ingredient types
and amount influence the nutritional content of noodles.
Simultaneously, poultry based ingredients incorporated
noodles showed the acceptable firmness and colour charatertistics.
Scanning electron micrograph of the incorporated
noodles showed the gelatinized starch granules enveloped
by protein matrix, and also indicating a better structure as
compared to the control. The sensory profile of incorporated
noodles was showed significant (p ≤ 0.05) high overall
quality. The result of this study showed that 10% (w/w)
EYP and 15% (w/w) CMM incorporated noodles showed
a better overall noodles quality attributes (texture, colour,sensory and microstructure). The results also provide ideas
about the inclusion of the appropriate levels of poultry
based ingredients (EYP and CMM) with a better sensory
and nutritional profile. Therefore, this study may be useful
in the food industry for the production of poultry based
ingredients noodles with enhanced quality characteristics.