Development and characterisation of vitex negundo linn. noodles

Abstract

Formulation 2 (1 g w/w) was the most favourable and was chosen for further analyses to compare its composition with that of a control (0 g w/w). Total phenolic content (TPC) of the fresh noodles remained higher than that of the control even after cooking. However, after cooking, the carbohydrate and protein contents showed significant increases. The results showed that the lemuni-supplemented noodles have a longer shelf life compared to the control. The colour parameters L* and a* also showed significant differences as the lightness decreased, and the redness increased after the substitution. The L*, a* and b* values decreased significantly after the noodles of both formulations were cooked. The tensile strength, adhesiveness, and hardness of the lemuni noodles were significantly higher than those of the control. Thus, the Vitex negundo Linn. leaf has the potential to increase the health benefits of food products.