Evaluation of physicochemical properties of Rohu fish noodles

Abstract

Functional noodles are considered nutritious and healthy staple food products. This study aimed to develop value-added rohu fish noodles (Labeo rohita) and evaluate their physicochemical properties. Six noodle samples were prepared following several formulations. After a 2-day drying process, the noodles were stored in air-resistant plastic bags. The formulated noodles were investigated based on their physical (water absorption capacity, cooking loss, and volume increase) and chemical (moisture, ash, protein, fat, and fiber) properties. Statistical analysis revealed that the inclusion of rohu fish mince significantly increased moisture and protein content (p0.05) were found in ash, fiber, fat, and mineral content among the various fish noodle samples. This study concludes that the incorporation of rohu fish mince can enhance the nutritional properties of traditional noodles.

Keywords

• Noodles
• Fish noodles
• Value-added fish product
• Rohu fish
• Physicochemical properties