Saleh, F., El-Sayed, E. (2023). Development of Functional Indomie Seasoning Mixtures from Natural Food Sources. Journal of Food and Dairy Sciences, 14(8), 189-194.
Fatma M. Saleh; Eatemad M. El-Sayed. "Development of Functional Indomie Seasoning Mixtures from Natural Food Sources". Journal of Food and Dairy Sciences, 14, 8, 2023, 189-194.
Saleh, F., El-Sayed, E. (2023). 'Development of Functional Indomie Seasoning Mixtures from Natural Food Sources', Journal of Food and Dairy Sciences, 14(8), pp. 189-194.
Saleh, F., El-Sayed, E. Development of Functional Indomie Seasoning Mixtures from Natural Food Sources. Journal of Food and Dairy Sciences, 2023; 14(8): 189-194.
Development of Functional Indomie Seasoning Mixtures from Natural Food Sources
Food Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Tanta, Egypt.
Abstract
In view of the serious damage that has appeared recently as a result of the consumption of artificial flavorings, this research aims to development of functional indomie seasoning mixtures using cauliflower (formula 1), basaria fish (formula 2) and tomato (formula 3) powders. It was clear from the results of the analysis of these mixtures that the moisture, protein, ether extract and ash increased in formulas 1, 2 and 3, compared to control against a decrease in available carbohydrate. The formula (2) recorded the highest value in the protein, ether extract and ash contents while formula (1) recorded the highest value of fiber. All minerals except sodium increased in natural formulas compared to control. The antioxidant activity increased from 66.52 in control seasoning to 90.61, 83.94 and 98.11% in formulas (1, 2 and 3, respectively). The essential amino acids (EAA) gave values in natural formulas higher than those of control. Formula (2) gave higher values of TEAA (36.81%) than FAO/WHO. The proportion of lysine in formula (2) was twice as high as that in FAO. The formula (1) recorded the highest value of TEAA/TNEAA ratio (0.93). Finally, the sensory evaluation recorded the best results for taste and flavor in formula (3) while formulas (2 and3) recorded the best results in odor and over all acceptability.
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