Development of Noodle Products with Gracilaria fisheri

Abstract

     The objectives of the research was to develop noodle products with Gracilaria fisheri. The noodles were supplemented with Gracilaria fisheri powder content at 0, 1, 2 and 3 percent wt./wt. The noodles were analyzed for color of L*, a*, b* and the viscosity of the starch solution. The results showed that the color -a* (green) and the viscosity of starch solution were increased when the Gracilaria fisheri powderf content was increased. The noodles were evaluated for sensory quality by using a 9-point hedonic scale. The results indicated that the majority of consumers accepted the noodle containing Gracilaria fisheri at 1 percent wt./wt. The overall approval of this product was at the level of “like a little bit” (5.93 points). The Gracilaria fisheri could be used in noodles for adding value and increasing the variety of noodle products.