Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production

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Abstract This study delved into various aspects of noodle production, emphasizing the impact of waste fermented black carrot powder (WFBCP) concentration and drying techniques. Higher concentrations of WFBCP increased cooking times, particularly in freeze-dried (FD) samples, resulting in varying water absorption and notable cooking losses. Color variations, influenced by both WFBCP concentration and drying methods, led to generally darker hues in the FD samples. Significant differences in the water content were observed across treatments. Ash content increased significantly with higher WFBCP concentrations, particularly at 40%, indicating the impact of WFBCP on ash formation. Noodle samples exhibited a significant rise in oil content with increasing WFBCP concentration, reaching a peak at 20%. Total Phenolic Content notably increased at higher WFBCP concentrations, peaking at 40%, suggesting potential nutritional benefits. Similarly, antioxidant activity increased significantly with higher WFBCP concentrations, indicating enhanced protection against food oxidation. Total monomeric anthocyanin content surged with increased WFBCP concentration, establishing WFBCP as a noteworthy source of anthocyanins. HPLC analysis revealed elevated levels of phenolic compounds when WFBCP was added to noodles, with FD-WFBCP showing the highest content. Freeze-drying effectively preserved the phenolic compounds, while the protein content remained stable. Sensory analysis, conducted using a 0–10 scale, emphasized the impact of processing methods and WFBCP concentrations on attributes such as color, stickiness, chewing, flavor, and overall rating. This study underscores the importance of precise control over WFBCP concentrations and processing for enhancing noodle attributes. Principal component analysis, explaining 90.8% of the total variation, highlights distinct differences between control and treated samples.