Preparation, Quality, And Sensory Evaluation Of Fiber-Rich Healthy Noodles Prepared From Ficus Religiosa: A Product Analysis By MAHP And TOPSIS Statistical Method

Abstract

Nowadays in the running world, people are declining toward processed, ready-to-eat, and convenient food. The noodle plays at the top among the ready-to-eat food, because the noodles can be cooked within a minute and it is more convenient, easy to cook by any age group, and too tasty. Obesity is one of the silent killers because it makes the person slowly hypertensive, atherosclerosis, heart disease, liver disease, kidney disease, and many more. In the present time, gaining good health is a most difficult task for everyone especially when someone suffering from metabolic disease. Generally, refined wheat or rice flour is used to prepare noodles which are not healthy for obese patients as it contains high calories and increases body weight. Hence, the idea of the research was to develop a food product (noodles), which is a recipe liked by all but making it a more-healthier way by replacing the unhealthy ingredients with healthier ones so that the harmful effects on health could be prevented. The main objective behind product development was to develop a product that is nutritionally rich. The product developed in this study is protein and fiber-rich noodles at various levels. EP1, EP2, EP3, and EP4 were prepared by using Powder/flour of Quinoa, Oats, Horse gram, and Ficus religiosa. EP1, EP2, EP3, and EP4 contain Ficus religiosa and quinoa in the combination of (5+35) g, (10+30) g, (15+25) g, and (20+20) g in combination with 60 g of prepared flour (horse gram 10 g, rolled oatmeal 15 g, wheat flour 20g and starch 15 g). EP1 as it is clearly seen, containing Ficus powder (5 g), and quinoa (35 g), with 60 g prepared flour is rated best among all four samples in terms of taste, color, texture, firmness, stickiness, and overall acceptability. A Product Analysis was done by MAHP and TOPSIS Statistical Method. The newly developed noodle contains more amount of fiber (13.27 g). The calories content of newly developed noodles (334.89 Kcal) and high protein content (11.33 g). The formed noodle was rich in dietary fiber and protein which decreases energy intake and helps to maintain body weight.