Effects of Pumpkin Powder in Flour on Quality of Dried Noodles

The objective of this study was to increase the nutrient content of dried noodles by adding pumpkin powder and determine the effects of pumpkin powder on the cooking characteristics,texture properties,color,and sensory quality of noodles. The optimum cooking time,cooking loss,and thickness of noodle soup increased and the water absorption decreased with the increasing pumpkin powder addition. Meanwhile,the hardness of the cooked noodles increased while their tensile strength and stickiness decreased. The color of dried noodles became darker and b*values significantly increased( R2= 0. 97). In summary,noodles with 4% pumpkin powder were the most favorable in appearance,taste, texture,and acceptability among the four samples. The dietary fiber content was 0. 8% higher than that of normal noodles and the β-carotene content increased to 0. 321 mg /100 g.