Effects of pumpkin fiber and sugar beet fiber additions on the some quality properties of noodle

Both pumpkin fiber (PF) and sugar beet fiber (SBF) contain high levels of dietary fibers. The aim of this study was to investigate the effects of PF and SBF on the quality of noodle. PF was added into the noodle formulation at the levels of 2%, 4%, 6%, 8% and 10% (w/w, flour basis). On the other hand, PF was used to replace wheat flour in the formulation of noodle at the same levels with 5% SBF to again, while the level of all other ingredients were maintained. Some chemical properties (moisture, ash, protein) and color values (L*, a*, b*) of wheat flour, PF, SBF and also cooking and sensory properties of both PF and PF-SBF containing noodles were investigated. Addition of both PF and PF-SBF significantly increased the ash and protein contents, but decreased moisture contents significantly (p<0.05). Addition of PF-SBF resulted in lower b* values than addition of PF, giving slightly darker products. Optimum cooking time, water absorption, and volume increase decreased, but cooking loss increased with PF addition. Addition of PF up to 8% and PF-SBF up to 6% into the formulations were evaluated as acceptable in terms of most of the cooking and sensory properties (color, taste-smell, appearance, firmness, stickiness and overall acceptability). On account of findings, PF and SBF could successfully be used to enrich noodles with dietary fiber. Keywords: Pumpkin fiber, Sugar beet fiber, Dietary fiber, Noodle.