Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitro starch digestibility, biophysical, structural and textural characteristics
Shriya Bhatt, Mahesh Gupta
Abstract
Instant noodles are a popular food consumed worldwide, lacking essential nutrients, particularly dietary fiber (DF). Therefore, in the present study, insoluble dietary fiber (IDF) extracted from two varieties of mango, i.e. Totapuri (A) and Safeda (B) and pomegranate, i.e. Bhagwa (C) and Daru (D) peel was incorporated into refined wheat flour at various concentrations as 1%, 3%, 5%, and 7% respectively to produce IDF rich instant noodles. The biophysical attributes that include nutritional and functional properties exhibited enhanced characteristics with the incorporation of IDF. The scanning electron microscopy revealed the rough and loosened structure of IDF-incorporated noodles. The textural analysis exhibited a significant (p<0.05) decrease in hardness with minimum content in all 7% formulations positively correlated to the cooking quality. Additionally, in vitro starch digestibility of all formulations exhibited minimum glucose release compared to control samples. Interestingly, the mineral content also exhibited a trending increase in all formulations, making it a potential mineral fortificant. Thereby, the study aimed to decipher knowledge about the incorporation of dietary fiber from waste peel sources substantiating valorization of waste to value-added food products.