International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 25(19) (2024)
Physical and Organoleptic Characteristics and Calcium Bioaccessibility of Fortified Sweet Potato Noodles
Karsi Ambarwati1, Puspo Edi Giriwono1,2, Ekowati Handharyani3, Sedarnawati Yasni1*
1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University IPB Dramaga Campus, Bogor 16680, Indonesia.
2South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University IPB Dramaga Campus, Bogor 16680, Indonesia.
3Department of Clinic Reproduction and Pathology, Faculty of Veterinary Medicine. IPB University IPB Dramaga Campus, Bogor 16680, Indonesia.
Abstract
Low bone density, or osteoporosis, can be caused by insufficient calcium in the body. A strategy for solving a calcium deficit is food fortification. Because sweet potatoes have a good nutrition profile, using them to manufacture noodle fortification with calcium will enhance the amount of calcium that people intake. Fortification of sweet potato noodles with calcium may have an impact on their quality. In this study, the effect of the type and amount of calcium salt on the characteristics of sweet potato noodles was investigated. Two calcium salts (calcium carbonate and calcium citrate) and two salt concentrations (20 and 30% RDA) were used to fortify sweet potato noodles. The physical parameters of sweet potato noodles were determined by measuring color, texture, and cooking loss. Sensory assessment with a hedonic test and calcium bioaccessibility analysis using a dialysis membrane was conducted. The results showed that calcium fortification did not reduce the physical and sensory quality of sweet potato noodles. The physical changes that occurred were an increase in brightness intensity and yellow color. However, this did not change the panelists’ sensory acceptance. Calcium fortification at 20 and 30% RDA did not affect the hardness, elasticity, stickiness, elongation, and cooking loss of sweet potato noodles. Sensory evaluation showed that the sweet potato noodles with calcium fortification were acceptable to the panelists. Regarding the quality of the calcium content, the fortification process of sweet potato noodles significantly increased the calcium content. The amount of calcium in the noodles increases with increasing calcium concentration added. Calcium citrate fortification at the RDA level of 30% had the highest bioaccessibility, so it is recommended because it has the greatest benefit without reduction in physical and sensory quality.
Keywords: bioaccessibility, fortification calcium, sensory, sweet potato noodles, texture
Full length article – PDF *Corresponding Author, e-mail: sedarnawati@yahoo.com Doi # https://doi.org/10.62877/92-IJCBS-24-25-19-92