S.K. Reshmi et al.

Bioactive Carbohydrates and Dietary Fibre 22 (2020) 100213

Table 2 and RS content.

Sensory analysis of noodles supplemented with pomelo fruit segments.
Samples Colour and Discreteness Firmness/ Taste and Overall 2.7.9. Predicted glycemic index (pGI)
appearance (9) Stickness Flavour Quality A modified in vitro method based on the procedure of Goni et al.
(9) (9) (9) (9) (1997) was adopted. The sample (100 mg) was mixed with HCl–KCl
0 8.0 � 0.88a 8.0 � 0.63a 8.0 � 8.0 � 8.0 � buffer (pH 1.5) containing pepsin (100 mg/mL HCl–KCl buffer) at 40 � C
0.78a 0.86a 0.93a for 1 h. Pancreatic α-amylase solution (3 U/5 mL tris-maleate buffer)
Fresh was added to the solution and incubated at 37 � C with constant shaking.
10 8.0 � 0.97a 8.0 � 1.04a 7.5 � 8.0 � 8.0 �
0.66b 0.79a 1.10a
One of aliquots were withdrawn for every 30 min till 3 h and placed into
20 7.5 � 1.23b 7.5 � 0.94b 7.5 � 7.5 � 7.5 � boiling water with vigorous shaking (5 min) to inactivate the enzyme.
1.25b 0.19b 0.99b The samples were stored in refrigerator until the end of incubation time
30 7.0 � 0.82c 7.0 � 0.88c 7.0 � 1.02c 7.0 � 7.0 � (180 min). The samples were then incubated with 0.4 M sodium acetate
0.95c 1.07c
buffer (pH 4.75) containing amyloglucosidase (300 U/mL) for 45 min.
Dry
2.5 7.5 � 1.33b 7.5 � 1.11b 7.5 � 7.5 � 7.5 � The glucose concentration was measured using a glucose oxidase-
0.81b 1.06b 1.02b peroxidase (GODPOD) kit at 510 nm. The data were plotted on a
5 7.0 � 1.12c 7.0 � 0.95c 7.0 � 1.15c 6.0 � 6.5 � graph and the area under the concentration-over-time curve (AUC) was
0.65d 0.87d determined using Sigmaplot 10.0 (Systat Software, San Jose, CA, U.S.
7.5 6.0 � 0.99d 6.5 � 0.73d 6.0 � 5.5 � 6.0 �
0.91d 0.79e 0.99e
A.). The hydrolysis index (HI) value was calculated as the AUC for the
test noodles expressed as a percentage of the corresponding area for a
Values are means � standard deviation; Values for a particular column followed glucose (0–180 min). The predicted glycemic indices of the samples
by different letters differ significantly (p < 0.05).
were estimated according to the equation of Goni et al. (1997): pGI ¼
39.71 þ 0.549 HI.
Table 3
Bioactive components of uncooked and cooked noodles supplemented with 2.8. Statistical analysis
pomelo fresh/dry segments.
The data obtained was statistically analyzed using Duncan’s new
Sample Sugars Reducing Phenolics Flavanoids Carotenoids
(g/100 Sugars (g/ (mg GAE/ (mg CE/100 (μg/100 g) multiple range tests (DMRT) using GraphPad Prism software version
g) 100 g) 100 g) g) 4.03 for Windows (San Diego, CA, USA) with different experimental
Uncooked Noodles
groups appropriate to the completely randomized design with four
0 2.37 � 1.60 � 72.00 � 28.33 � 59.47 � 1.45l replicates each as described by Sudha and Leelavathi (2008) at p � 0.05.
0.32f 0.56e 1.12c 1.27c
Fresh 3. Results and discussion
10 4.18 � 1.70 � 76.40 � 30.11 � 104.34 �
0.22c 0.32d 1.45c 1.09c 1.22h
20 4.31 � 1.85 � 79.25 � 32.48 � 133.23 � 3.1. Physicochemical characteristics
0.16c 0.45d 0.89c 0.86c 1.04f
30 4.91 � 2.00 � 83.55 � 35.35 � 156.01 � Citrus maxima is a seasonal fruit both fresh and dried segments was
0.09c 0.34c 0.99b 0.91c 1.13d used for the study to make it commercialize throughout the year. The
Dry
2.5 4.84 � 1.92 � 82.10 � 34.86 � 144.21 �
noodles prepared using fresh and dried segment was analyzed for
0.37c 0.43c 0.62b 1.11c 1.49e various parameters.
5.0 5.71 � 2.61 � 89.25 � 41.44 � 173.32 � The cooking process has caused significant differences (p < 0.05) in
0.14b 0.56b 0.73b 1.27b 1.37b weight, texture and cooking loss in noodles supplemented with pomelo
7.5 6.48 � 2.90 � 95.00 � 48.42 � 225.05 �
fruit segments (Table 1). The cooked weight of the supplemented noo­
0.23a 0.32a 0.65a 0.76a 1.29a
Cooked Noodles dles differed from the un-supplemented noodles (55.42 g). The weight of
0 1.62 � 1.42 � 56.81 � 10.24 � 40.12 � the fresh segment supplemented noodles decreased from 41.20-39.10 g
0.40g 0.45g 0.55e 0.89e 1.33k whereas in dry segments it decreased from 41.60 to 35.83 g. The weight
Fresh of the noodles decreased with the increase in the supplementation of
10 2.64 � 1.55 � 60.71 � 12.46 � 75.23 � 1.24j
0.12e 0.27f 0.68e 0.92e
fresh and dry pomelo fruit segments. The textural quality of cooked
20 2.80 � 1.68 � 65.00 � 14.56 � 95.29 � 1.05i noodles which is the most important characteristic that determines
0.36e 0.38e 0.43d 0.99d consumer acceptance decreased (138 to 119 g force) as the content of
30 3.12 � 1.78 � 68.90 � 19.74 � 125.38 � fresh segment increased whereas it increased from 122 to 162 g force for
0.27d 0.54d 0.63d 1.05d 0.95g
dry segment incorporation. Starch and protein are the two major factors
Dry
2.5 2.96 � 1.74 � 66.82 � 16.91 � 110.11 � responsible for the structural changes. Higher protein content helps in
0.58e 0.57d 0.54d 1.39d 1.08h increasing the firmness whereas starch helps in quick gelatinization and
5.0 3.53 � 2.22 � 75.24 � 21.96 � 135.02 � maintain high viscosity (Kubomura, 1998; Park & Baik, 2004). The
0.28d 0.31c 0.48c 0.61d 0.85f incorporation of higher quantity of pomelo segments in dried form has
7.5 4.10 � 2.63 � 82.77 � 27.40 � 180.53 �
0.33c 0.29b 0.59b 0.75c 0.97c
shown better textural attributes than the fresh segments supplemented
noodles. The cooking loss is considered as an indicator for cooking
GAE-Gallic acid equivalent; CE- Catechin equivalent. process and is determined based on the amount of solid leached in the
Values are means � standard deviation (n ¼ 4); Values for a particular column
cooking water. The noodles enriched with fresh segments (5.88–7.24%)
followed by different letters differ significantly (p < 0.05).
had significantly (p < 0.05) higher cooking loss than dry segment sup­
plemented noodles (5.00–7.02%). The increase in the cooking loss with
mg/mL) solution at 37 � C for 16 h. The residue was treated with 2 M supplemented noodles was due to the disruption of protein-starch ma­
KOH and then incubated with amyloglucosidase for 45 min at 60 � C. The trix, which resulted in the leaching out of more solids in cooking water
release of glucose was measured using a glucose oxidase-peroxidase (Rayas-Duarte, Mock, & Satterlee, 1996). The factors such as cooking
(GODPOD) reagent kit at 510 nm. RS was calculated as glucose (mg) x loss, cooked weight and texture are all interrelated. Shukla and Srivas­
0.9. The digestible starch was calculated from the difference between TS tava (2014) has reported that the decrease in the cooked weight was

4
S.K. Reshmi et al. Bioactive Carbohydrates and Dietary Fibre 22 (2020) 100213

Fig. 2. a: Naringin content in fresh segments and in supplemented noodles; 2b. Naringin content in dry segments and in supplemented noodles.

apparently due to the increase in the cooking loss which was accordance noodles in sufficient water may help in preventing the loss of pigments
to our result. Hence cooking noodles in sufficient water may help in from pomelo fruit segments which seem to be more appealing.
reducing the cooking loss, which in turn may aid in maintaining the
texture of the noodles.
3.2. Sensory analysis
Color is a most important quality because of the visual impact at the
point of sale (Fig. 1). The increasing level of pomelo fruit segments had
The cooked noodles were evaluated for their sensory characteristics
lowered the L* value from 47.79 to 38.13 (fresh segments) and 39.48 to
on 9-point hedonic scale for appearance, discreteness, firmness, taste
34.09 (dry segments) compared to control (47.09). Mohamed, Xu, and
and overall quality (Table 2). The supplementation of pomelo fruit
Singh (2010) had reported that the darkness of the cooked noodles is due
segments at different levels had considerable effects on the noodles
to the Maillard reaction between reducing sugars and proteins. The
quality. The sensory scores obtained for color and appearance varied
redness values (a*) significantly increased relative to the fruit content
from 8.0 to 7.0 (fresh segments) and 7.5 to 6.0 (dry segments) whereas
from 1.69 to 3.91 and 1.91 to 5.31 for noodles supplemented with fresh
for control it is 8.0. The appearance of the noodles exhibited variations
and dry segments respectively. The increase in the redness is mainly
due to presence of carotenoid pigments in the fruit segments. The score
attributed by the addition of pomelo fruit segments. The b* (yellowness)
for discreteness and firmness were more or less similar in the formulated
value was more or less similar to control (10.35) ranging from 10.44 to
noodles. The dry segments incorporated noodles had obtained lower
11.54. The total color difference increased from 45.65-52.79 as
score (7.5–6.0) compared to fresh segments supplemented noodles
compared to control (45.01). As the level of pomelo fruit segements
(8.0–7.0). Consumers mostly prefer hard and non-sticky noodles which
increased in formulations (10–30% and 2.5–7.5%) the L* value
are influenced by the amylase concentration in the flour (Fari, Raja­
decreased with the increase in the a* and b* value (Table 1). The
paksa, & Ranaweera, 2011). Taste and flavor are important factors as
cooking of noodles in excess water has caused leaching of pigments from
they influence on the amount of food consumed by the consumer. The
the fruit segments incorporated in the noodles. Hence cooking of
sensory score decreased with the increase in the concentration of