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KMID : 1160620190240040387
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Preventive Nutrition and Food Science
2019 Volume.24 No. 4 p.387 ~ p.392
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The Acceptance and Nutritional Value of Crispy Noodles Supplemented with Moringa oleifera as a Functional Snack for Children in a Food Insecure Area
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Adi Annis Catur
Rachmah Qonita
Arimbi Agnessia Nanda
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Abstract
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Wild foods and underutilized foods are a significant source of nutrients and bioactive components for rural and poor households in food insecure areas. Moringa oleifera (or “Kelor” in Indonesia) is a wild plant that can be utilized as a raw food material. The purpose of this study was to analyse preference of and nutrition and bioactive contents in crispy noodles supplemented with M. oleifera leaf puree. This work applied a randomized experimental study design with six repetitions. To determine the difference between formulas (F0=0%, F1=10%, and F2=20%), organoleptic properties with hedonic test and data concerning organoleptics were processed using Friedman test and Wilcoxon signed-rank test (α= 0.05). An organoleptic test from 30 untrained panellists showed that formula F1 (10% of M. oleifera leaf puree) was the most preferred level added to the crispy noodles. The content of M. oleifera leaf puree significantly influenced the level of aroma and taste of the crispy noodles (P<0.05), but not the texture or colour. In addition, crispy noodles supplemented with M. oleifera leaf puree provided enough nutrients (protein, vitamin A and C, calcium, and zinc), as well as polyphenol and flavonoid substances, which show several health benefits. Taken together, crispy noodles supplemented with M. oleifera leaf puree is a promising functional snack for children at food insecure areas.
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KEYWORD
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flavonoid, Moringa oleifera, noodle, organoleptic, supplementation
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