Formulation and Characterisation of Functional Noodles Fortified with Bone-Setter (Cissus quadrangularis) Plant Powder
L. Aiswarya *
Department of Community Science, College of Agriculture, Vellayani, India.
Suma Divakar
Department of Community Science, College of Agriculture, Vellayani, India.
N. E. Safiya
Department of Community Science, College of Agriculture, Vellayani, India.
U. Krishnaja
KVK, Thrissur, India.
Pratheesh P. Gopinath
Department of Agricultural Statistics, College of Agriculture, Vellayani, India.
K. P. Sindura
Department of Molecular Biology and Biotechnology, College of Agriculture, Vellayani, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: The present study aimed to formulate and characterise functional noodles fortified with bone-setter plant (Cissus quadrangularis) powder and to evaluate their cooking, physical, and functional properties.
Methodology: Bone-setter plant powder was incorporated into noodles prepared from refined wheat flour, rice flour, whole-wheat flour, and guar gum. Six formulations were developed by varying the proportions of the ingredients. Guar gum was incorporated as a hydrocolloid to improve dough handling, water retention, and structural stability of the noodles. The formulations were prepared through mixing, dough development, sheeting, cutting, drying, and packaging. The selected noodle formulation was evaluated for optimum cooking time, cooking yield, cooking loss, moisture content, bulk density, percentage increase in volume, swelling index, swelling capacity, and solubility index. Standard methods were used to determine the cooking and functional characteristics of the developed noodles.
Results: The selected bone-setter plant–incorporated noodle formulation showed an optimum cooking time of 12 min. The cooking yield was 300%, indicating substantial water absorption and retention, with the cooked noodle weight reaching approximately three times the initial dry weight. The cooking loss was 9.6%, suggesting moderate leaching of soluble components into the cooking water. The dried noodles recorded a moisture content of 7.1%, reflecting effective drying and indicating potential suitability for storage. The bulk density was 0.65 g/mL, demonstrating moderate compactness and favourable packaging characteristics. A 350% increase in volume after cooking was observed, indicating marked expansion of the noodle structure during hydration. The swelling index was 2.0 g/g, confirming that the noodles retained approximately 2 g of water per gram of dry material. The swelling capacity and solubility index were 574.12% and 12.04%, respectively, indicating high hydration potential and a moderate release of soluble solids from the noodle matrix.
Conclusion: The incorporation of Cissus quadrangularis powder enabled the development of functional noodles with satisfactory cooking, physical, and functional characteristics. The selected formulation demonstrated good water uptake, high cooking yield, low moisture content, and favourable swelling behaviour. Therefore, bone-setter plant powder has potential as a value-added functional ingredient in noodle production. Further studies should assess proximate composition, mineral and phytochemical content, sensory acceptability, microbial quality, shelf stability, and consumer acceptance before commercial application.
Keywords: Noodles, bone-setter plant, proximate, cooking qualities, microbial study, nutrient, Cissus quadrangularis