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Development and quality evaluation of Lupin-fortified instant noodles

Article · January 2008

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 473

DEVELOPMENT AND QUALITY EVALUATION OF

LUPIN-FORTIFIED INSTANT NOODLES
Vijay Jayasena, Peggy Leung and Syed M. Nasar-Abbas

Food Science and Technology, School of Public Health, Curtin University of Technology, Perth, Australia

Corresponding Author’s email: V.Jayasena@curtin.edu.au

ABSTRACT
Noodles are widely consumed throughout the world noodles are convenient, easy to cook, low cost and have
and their global consumption is second only to a relatively long shelf-life. Flour of hard wheat
bread. The instant noodle market is growing fast in (Triticum aestivum L.) is the main primary ingredient
Asian countries, and is gaining popularity in the (Crosbie, Huang and Barclay, 1998) and the addition of
Western market. Wheat flour which is usually used alkaline salts can help strengthen the structure and
to make instant noodles is not only low in fibre and hence improve the firmness of the final product (Hou
protein contents but also poor in essential amino acid and Kruk, 1998). As there is an increasing awareness
lysine. Australian sweet lupin, a low cost grain that health may be modified through diet, it has been a
legume, is becoming popular in various food challenge for food scientists in finding more nutritious
applications as it is rich in fibre and protein with and healthy substitutes or alternatives to wheat flour for
high lysine content. In addition, lupin contains a noodle products. Australian sweet lupin (Lupinus
wide range of phytochemicals with beneficial health angustifolius) has found to have some physical and
effects. organoleptic properties similar to wheat flour but also
provide other nutrition properties that can be beneficial
The wheat flour in the traditional noodle
to human health (Hall et al. 2005; Sirtori et al. 2004).
formulation was replaced with 10, 20, 30, 40 and
50% lupin flour. The flours were mixed with other Australian sweet lupin (ASL) is a legume that is
ingredients and instant noodle samples were grown in Australia in large quantities, approximately 1
prepared by extruding through 1.2 mm die million tonnes annually (Anonymous, 2006). ASL is
(La Monferrina P3, Italy) using a standard method. considered underutilised as a human food source
The samples were evaluated for changes in colour because it is mainly being used as an animal feed (Hall
and protein, fat and ash contents. The samples were and Johnson, 2004). However ASL flour has a high
cooked and analysed for colour, texture and sensory potential of a ‘nonintrusive’ ingredient that can be
properties in comparison with the control sample. substituted or used as an alternative in foods such as
The results revealed that the extrusion rate cereal products because lupin flour is pale in colour and
decreased with the increase in lupin concentration. low in odour and flavour (Clark and Johnson, 2002).
The colour of the uncooked and cooked noodles The addition of ASL flour to wheat flour-based
became more yellowish with the increase in lupin products, including pasta and noodles, has the potential
concentration. Addition of lupin up to 20% had no to increase dietary fibre content and improve protein
significant effect on the sensory properties of instant content and quality as ASL flour contains comparatively
noodles. Addition of 20% lupin flour improved the higher protein (about 40% by weight) and dietary fibre
nutritional value of the product by increasing (30%) contents (both soluble and insoluble) than wheat
protein by 42% and dietary fibre by 200%. The flour. A combination of lupin and wheat flour can also
results showed that lupin flour can be incorporated help improve the amino acid balance of the product.
up to 20% in instant noodles to improve the nutrient Wheat flour proteins which are poor in lysine and
value without affecting the sensory properties. relatively higher in the sulphur-containing amino acids
(methionine and cysteine) can be complemented by the
amino acids found in lupin protein which is high in
KEYWORDS
lysine and low in sulphur-rich amino acids (Mann and
lupin, pasta, noodles, cooking quality, nutrition, sensory Truswell, 2002). ASL flour also found to provide a wide
evaluation range of phytochemicals, including antioxidants and
phytosterols, which may be beneficial to health
INTRODUCTION (Petterson, 1998).
Instant noodles are widely consumed throughout the An increased consumption of dietary fibre in daily
world and it is a fast growing sector of the noodle diet has been recommended by nutritionists for
industry (Owen, 2001). The world instant noodle market improved health. The fibre that is predominately
is projected to reach 158.7 billion packs by the year presented in lupin is non-starch polysaccharide which is
2010 (Anonymous, 2008). This is because instant a type of insoluble fibre (Hall et al. 2005). Dietary

IN J.A. Palta and J.B. Berger (eds). 2008. ‘Lupins for Health and Wealth’ Proceedings of the 12th International Lupin Conference,
14-18 Sept. 2008, Fremantle, Western Australia. International Lupin Association, Canterbury, New Zealand. ISBN 0-86476-153-8.
474 PROCEEDINGS 12TH INTERNATIONAL LUPIN CONFERENCE

fibres promote beneficial physiological effects including colour system (L* a* b*) was used to measure the
laxation, blood cholesterol attenuation and blood colour of uncooked noodles. The instrument was
glucose attenuation (Mann and Truswell, 2002). calibrated using the white-coloured disc supplied with
the instrument prior to analysis. The samples were put
Also, ASL flour is lower in cost compared to other
on the opaque white backing tile and the instrument was
legume proteins such as soybean (Jayasena and Quail,
placed along the noodle strands. The white-coloured
2004). Therefore, substitution of wheat flour with ASL
disc and white backing tile were used because the
flour can reduce the production cost and it provides a
colour was closer to the noodles. Three different reading
product with a higher nutritional quality.
points of each sample were taken, at the middle, on the
The aim of this study was to investigate the right and left hand sides and these readings were taken
maximum substitution of ASL flour to wheat flour to in triplicates. Data were collected for L* (brightness or
improve the nutritional quality of instant noodles whiteness), a* (redness and greenness) and b*
without deteriorating their physical and organoleptic (yellowness and blueness) values (Atwell, 2001).
properties.
Textural analysis of the cooked noodles. The
texture of the cooked noodles was analysed using a
MATERIALS AND METHODS TA.XT2i Texture Analyser (Stable Micro System Ltd,
RAW MATERIALS United Kingdom) calibrated for a 5 kg load cell
(Tudorica, Kuri and Brennan, 2002). A probe with
The commercially available hard wheat flour, ASL
33 mm diameter was used and the Texture Analyser was
flour, common salt, guargum and ascorbic acid was
set at pre-test speed, test speeds, post-test speeds of
supplied by the local suppliers.
2.0 mm/s, 2.0 mm/s and 1.0 mm/s, respectively. The
Noodles preparation amount of work required to shear three cooked strands
was measured. The test was repeated in triplicate for
The hard wheat flour in the traditional formulation
each of the cooked samples.
was replaced with 10, 20, 30, 40 and 50% sweet lupin
flour. The flour blends were mixed with common salt CHEMICAL ANALYSIS
(2 g/100 g flour), ascorbic acid (0.05 g /100 g flour), The moisture, protein contents (Kjeldahl nitrogen x
guar gum (0.25 g/100 g flour) and tap water 5.7) and fat contents were determined by AACC
(33 mL/100 g of total weight). The samples were methods (AACC, 2000). The total dietary fibre content
extruded in the form of 1.2 mm diameter noodle strands was calculated based on the dietary fibre contents of
using a single screw extruder (La Monferrina P3, Italy). wheat flour and ASL flour using the following formula.
The noodle strands were cut into approximately 20 cm
lengths and folded into block shapes. Noodles prepared Total dietary fibre content (%) =
without addition of lupin flour served as the control Wheat flour (g) x 2.7# + ASL flour (g) x 28*
sample (Hou and Kruk 1998). Each of the samples was Total flour blend (g)
prepared in triplicate. The noodles were then steamed Whereas:
for 15 minutes at 100°C followed by cooling to 25°C
and deep frying in vegetable oil at 140-150°C for one # = Dietary fibre content of the wheat flour (g/100 g)
minutes (Owen, 2001). Finally, the noodles were cooled * = Dietary fibre content of ASL flour (g/100 g)
to room temperature and packed in polyethylene bags. SENSORY EVALUATION OF COOKED NOODLES
PHYSICAL MEASUREMENTS The sensory evaluation was carried out in order to
Cooking quality. Tap water (about 1 litre) was get consumer response for overall acceptability of the
brought to a boil in a two-litre saucepan with the lid on lupin incorporated instant noodle compared to the
to prevent any water loss. When the water started traditional noodle. The noodle samples were cooked as
boiling, a 100 g portion of noodles were added. The described earlier. Panellists (50 in number) were given
cooking temperature (that is the water temperature) was approximately 5 g of each of the 6 samples; 5 sample
maintained at 98-100°C throughout the cooking process. containing different levels of ASL flour and the control.
The cooking period began as soon as the noodles were Each of the samples was numbered using the random
put into the boiled water and were cooked for 3 minutes three-digit numbering system. Panellists were asked to
or until no white core was observed after compressing. indicate their preference on a 9-point Hedonic scale
The noodles were then removed from the saucepan, with degree of liking: 1 = dislike extremely, 5 = neither
rinsed and cooled in running cold tap water for 1 like nor dislike, 9 = like extremely.
minute. Cooking loss was measured by evaporating the DATA ANALYSIS
cooking water to dryness in a oven at 100°C, as The data collected for physical measurements,
described by the AACC method (AACC, 2000). chemical analysis and sensory evaluation were analysed
Instrumental colour analysis before and after using SPSS 15.0 software by applying analysis of
cooking. The Konica Minolta Spectrophotometer variance (ANOVA) technique. The means were
(CM = 500i/CM-500C) which employs the CIELAB separated using Duncan’s test at P ≤ 0.05.
 PROCEEDINGS 12TH INTERNATIONAL LUPIN CONFERENCE 475

RESULTS AND DISCUSSION

PHYSICAL MEASUREMENT
Cooking quality. The cooking quality of pasta and characteristics. Chewiness increased with the increase in
noodles is one of the most important features that protein content in Oriental noodles (Baik, 1994) but
encompass the following characteristics: a) the here chewiness show a non-significant difference in
uncooked to cooked weight ratio indicating the water samples containing different protein contents due to the
uptake (hydration) during cooking; and b) the cooking replacement of wheat flour with protein rich (Table 2)
loss, related to solid leaching during cooking and ASL flour. The results are in agreement to those of
considered as an indicator of the overall cooking other researchers. Spaghetti samples containing 5-30%
performance (Doxastakis, 2007). The substitution of lupin flour demonstrated no significant differences in
wheat flour with ASL flour had no effect on water textural characteristics of firmness and pastiness
absorption evident by a non significant difference (Rayas-Duarte, Mock and Satterlee, 1996).
(p ≤ 0.05) in uncooked to cooked weight ratio. It
NUTRITIONAL QUALITY
revealed that water absorption phase was quite constant
across the different samples. Good water absorption is a Substitution of wheat flour with ASL flour in the
required factor in determining pasta products. Hummel instant noodle formulation substantially improved its
(1966) mentioned that good quality macaroni products nutritional quality. There was a large increase in protein
should absorb at least twice their weight after boiling in and dietary fire contents with the increase in ASL flour
water. The noodle samples here also show an uncooked substitution (Table 3). By replacing only 20% wheat
to cook weight ratio of 2 (Table 1) and the addition of flour with ASL flour, there was a 42% increase in
ASL did not reduce the water absorption capacity of the protein and 200% increase in dietary fibre contents. Fat
product. Similar increase in cooked weight was found in contents, however were not much affected and
samples containing amaranth and buckwheat spaghetti demonstrated a non-significant increase up to 20% ASL
which gained about 2 to 3 times their weight in water substitution. Addition of ASL flour ≥ 30% showed a
when cooked (Rayas-Duarte, Mock and Satterlee, significant increase in the fat contents.
1996). Generally, the protein content is believed to play a
Cooking loss was also not different from control for role in oil absorption in instant noodles. In a qualitative
the samples having up to the 40% replacement of wheat study, Moss et al. (1987) reported that noodles made
flour with ASL flour in the product (Fig. 1). However from high-protein wheat flour absorbed less oil than
samples containing 50% ASL had significantly noodles made from low-protein flour. They proposed
(p ≤ 0.05) higher cooking loss compared with the that the high oil absorption in low-protein flour noodle
control. The solid leaching during cooking may not was due to the formation of coarse globules during
have an effect on nutrient quality as instant noodles are steaming, allowing oil to penetrate easily through the
mostly eaten along with the boiling water. However noodle. In our study noodles having high protein
solid leaching from the noodles into the boiling water contents due to containing protein rich ASL flour
may affect on the sensory properties and texture of the showed more oil absorption than the low protein
cooked product. samples. Protein content is not the sole factor
influencing oil uptake, protein quality also significantly
Colour. Addition of ASL flour influenced the colour affects free oil absorption in instant noodles (Park and
of instant noodles. Redness (a* value) and yellowness Baik, 2004a).
(b* value) of the noodle samples increased with the
increase in ASL concentration (Table 1). L* value, that Improvement in the nutritional quality of the instant
represents lightness or darkness, however showed a noodles by ASL flour substitution is in agreement to
non-significant difference with the increase in ASL those of other food products in which addition of
flour concentration in the noodle samples. Similar protein rich legume significantly increased the
results were found when ASL flour was added in other nutritional quality. Substantial increase in protein
food products. Pasta samples supplemented with 10, 20 contents were found in pasta supplemented with 10, 20
and 30% cowpea flour (Bergman et al. 1994) and 30% cowpea flour (Bergman et al. 1994).
demonstrated a significant difference in the colour. SENSORY EVALUATION
Texture. Values for textural characteristics The sensory evaluation results presented in Figs 2
(hardness and chewiness) as a function of the and 3 reveal that the sensory score for colour of cooked
substitution level are presented in Table 2. There was no noodles improved by the incorporation of ASL flour.
significant different in the textural characteristics across Colour of the samples containing ASL flour was
the different samples. preferred over the control sample that resulted in a
significant score increase for ASL containing samples.
Chewiness is a product of (hardness x cohesiveness)
It means that the yellowish colour due to ASL flour was
x springiness; it is thus a single parameter that
liked by the judges as compared to whitish colour of the
incorporates three of the important textural
476 PROCEEDINGS 12TH INTERNATIONAL LUPIN CONFERENCE

control noodles samples. Overall acceptability scores Sirtori, C., M. Lovati, C. Manzoni, S. Castiglioni, M. Duranti,
demonstrate no significant effect of ASL flour addition C. Magni, S. Morandi, A. D'Agostina and A. Arnoldo.
up to 40% level (Fig. 3). However texture likeness 2004. Proteins of white lupin seed, a naturally isoflavone-
decreased significantly at ASL flour addition above poor legume, reduce cholesterolemia in rats and increase
LDL receptor activity in HepG2 cells1. The Journal of
20%. Hence ASL flour can be substituted in instant Nutrition 134(1): 18-23.
noodles up to 20% level without any deteriorating effect
Tudorica, C., V. Kuri and C. Brennan. 2002. Nutritional and
on its sensory quality. Addition of ASL flour rather
physicochemical characteristics of dietary fibre enriched
improved the colour of the product. pasta. Journal of Agriculture and Food Chemistry
50: 347-356.
LITERATURE CITED Table 1. Effect of ASL flour concentration on the
AACC. 2000. Approved Methods of the American colour of instant noodles.
Association of Cereal Chemists. Minnesota American
Association of Cereal Chemists. ASL flour Colour coordinates
Anonymous. 2006. About Lupins concentration L* a* b*
http://www.lupins.org/lupins/ (accessed 9 November
2007). 0% (control) 55.91a -0.49e 19.27b
Anonymous. 2008. World instant noodles market. Food 10% 50.68a 1.04d 29.86ab
Australia 60(6): 242-243.
20% 51.87a 2.39c 35.08a
Atwell, W. 2001. Wheat Flour: practical guides for the food
industry. USA: Eagan Press. 30% 46.53a 4.31b 35.25a
Clark, R. and S. Johnson. 2002. Sensory acceptability of foods 40% 48.30a 5.03b 37.76a
with added lupin (Lupinus angustifolius) kernel fibre
using pre-set criteria. Journal of Food Science 67(1): 356-
50% 48.84a 6.00a 39.92a
362.
Crosbie, G., S. Huang and J. Barclay. 1998. Wheat quality Table 2. Effect of ASL flour concentration on the
requirements of Asian foods. Euphytica 100: 155-156. texture of cooked instant noodles.
Doxastakis, G., M. Papageorgiou, D. Mandalou, M. Irakli,
E. Papalamprou, A. D'Agostina, D. Resta, G. Boschin and ASL flour Hardness Chewiness
A. Arnoldi. 2007. Technological properties and non- concentration (g) (g)
enzymatic browning of white lupin protein enriched
spaghetti. Food Chemistry 101: 57-64. 0% (control) 1520a 944a
Hall, R.S., S. Johnson, A. Baxter and M. Ball. 2005. Lupin 10% ASL 1661a 1020a
kernel fibre-enriched foods beneficially modify serum
20% ASL 1710a 1033a
lipids in men. European Journal of Clinical Nutrition
59: 325-333. 30% ASL 1823a 1104a
Hall, R.S. and S.K. Johnson. 2004. Sensory acceptability of 40% ASL 1845a 1095a
foods containing Australian sweet lupin (Lupinus
angustifolius) flour. Journal of Food Science 50% ASL 1814a 1082a
69(2): snq92-snq97 (accessed).
Hou, G. and M. Kruk. 1998. Asian noodle technology. Table 3. Effect of ASL flour concentration on the
Technical Bulletin 20(12): 1-10.
nutritional quality of instant noodles.
Hummel, C. 1966. Macaroni Products. London: Food Trade
Press. Dietary
ASL flour Protein Fat
Jayasena, V. and K. Quail. 2004. Lupin: A legume with a fibre
future. Food and Beverage Asia 16-21.
concentration (g/100 g) (g/100 g)
(g/100 g)
Mann, J. and A. Truswell. 2002. Essential of Human 0% (control) 10.50d 8.09b 2.7
Nutrition. 2nd ed. New York: Oxford University Press.
Owen, G. 2001. Cereal Processing Technology. Cambridge:
10% ASL 12.43d 9.98b 5.2
Woodhead Publishing. 20% ASL 14.95c 9.67b 7.8
Petterson, D.S. 1998. Composition and food uses of lupins. 30% ASL 16.54c 10.57ab 10.3
IN: Lupins as crop plants: biology, production and
utilisation, ed. J.S. Gladstones, C.A. Atkins and 40% ASL 19.86b 14.44a 12.8
J. Hamblin, 353-384. Wallingford: Cab International. 50% ASL 22.34a 11.54ab 15.4
Rayas-Duarte, P., C. Mock and L Satterlee. 1996. Quality of
spaghetti containing buckwheat, amaranth, and lupin
flours. Journal of Cereal Chemistry 73(3): 381-387.
 PROCEEDINGS 12TH INTERNATIONAL LUPIN CONFERENCE 477

6 9

Overall acceptability score

8
5
Cooking loss (g/100g)
7
4 6
5

(1-9)
3 4
2 3
2
1 1
0 0
Control 10% 20% 30% 40% 50% Control 10% 20% 30% 40% 50%

ASL flour in instsnt noodles ASL flour in instant noodles

Fig. 1. Effect of ASL flour addition on the cooking Fig. 3. Effect of ASL flour addition on overall
quality of instant noodles. Bars with same letters are acceptability of instant noodles. Bars with same letters
non-significantly different (P ≤ 0.05). are non-significantly different (P ≤ 0.05).

9
8
Colour score (1-9)

7
6
5
4
3
2
1
0
Control 10% 20% 30% 40% 50%

ASL flour in instant noodles

Fig. 2. Effect of ASL flour addition on sensory colour

of instant noodles. Bars with same letters are non-
significantly different (P ≤ 0.05).

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