Formulation and Quality Evaluation of Barley-Based Functional Instant Noodles

Abstract

The current study was carried out to create functional instant noodles by combining barley and whole wheat composite flour to improve the nutritional and functional value of traditional instant noodles. Barley was chosen because of its abundance of β-glucan, dietary fiber, and bioactive substances with antioxidant potential. Using varying ratios of barley and whole wheat flour, composite flour formulations (N2, N3, and N4) were created and their proximate and physicochemical qualities assessed. Formulation N4 was chosen for noodle development because it had the best overall nutritional profile and functional qualities. Proximate composition, phytochemical screening, in vitro antioxidant activity, microbiological quality, cooking properties, texture profile, and sensory acceptance were all assessed for the produced noodles. When compared to traditional noodles, proximate analysis showed enhanced nutritional composition with moisture (57.18%), protein (14.54%), fat (13.62%), ash (1.6%), fiber (3.42%), and carbs (9.82%). Terpenoids were not present, however flavonoids, tannins, saponins, and phenolic substances were, according to qualitative phytochemical screening. With total phenolic content (7.42 mg GAE/g), total flavonoid content (6.82 mg QE/g), total tannin content (6.60 mg TAE/g), and excellent DPPH radical scavenging activity, in vitro antioxidant study demonstrated considerable bioactive potential. Rehydration rate (89%), water absorption capacity (89%), cooking loss (12%), and appropriate texture qualities were among the acceptable cooking and quality features shown by functional evaluation. The product stayed below acceptable safety levels, according to microbiological investigation, although a small amount of contamination emphasizes the significance of more hygienic processing. With an overall score of 7.05 on a nine-point hedonic scale, the sensory evaluation demonstrated strong consumer approval. The findings show that adding barley greatly improves antioxidant, functional, and nutritional qualities without impairing sensory quality. All things considered, instant noodles made from barley and whole wheat offer a more nutritious option than regular noodles and show great promise for growth as a useful convenience food for consumers who are health-conscious.