Journal of Food Processing & Technology

Influence of black carrot powder incorporation on the functional properties of noodles

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Navneet Kaur, Jyoti Singh and Sawinder Kaur

Lovely Professional University, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Nutraceuticals and functional food ingredients are myriad of bioactive compounds which are known for health promotion and reduction of disease risk beyond the provision of essential nutrients. The present study was investigated to develop black carrot powder incorporated noodles with nutraceutical properties. Black carrot or purple carrot is a rich source of anthocyanin content, high antioxidant activity and flavonoids. Noodles were prepared by incorporating different level of black carrot powder (0%, 5%, 10%, 15% and 20%) in wheat flour. The bioactive propertiesviz. antioxidant activity, anthocyanin content and total flavonoids were evaluated in both raw and cooked noodles. The anthocyanin content of the black carrot incorporated in raw noodles was 3.8 to 10.9 mg/100g and for cooked noodles 0.8 to 2.15 mg/100g whereas the flavonoids content ranges from3.83 to 47.76 mg QE /100g for raw noodles and 0.233 to 16.1 mg QE /100g for cooked noodles. Black carrot noodles also showed significant increase in antioxidant capacity (free radical scavenging activity) with increase in black carrot incorporation as measured by DPPH radical scavenging. The antioxidant activity ranged from13 to 82.5% for raw black carrot noodles and 4.42 to 28.66% for cooked black carrot noodles. Black carrot noodles can be considered as a good alternative food with nutraceutical properties.

Biography :

Jyoti Singh had pursued her master research in the area of Nutrition and Dietetics. She had earned her M.Sc. degree from Lovely Professional University, Punjab, India. Her research interest includes utilization of black carrot for the development of nutraceutical products. Navneet Kaur is pursuing her master research in the area of Functional food and Product Development from the department of Food Technology and Nutrition at Lovely Professional University, Punjab, India. Her research interest includes optimization of process parameters of functional ice cream.

Email: vkchoprafst@rediffmail.com