Seint Poe Nu Zin*, Than Than Soe, Htay Htay Oo and Thidar Wutt Yee

Department of Food Science and Technology, Yezin Agricultural University, Nay Pyi Taw

*Corresponding Author: Seint Poe Nu Zin, Department of Food Science and Technology, Yezin Agricultural University, Nay Pyi Taw.

Received: July 11, 2025; Published: July 29, 2025

Abstract

Amaranthus has bioactive compounds of antioxidants like gallic acid and betalain that may offer cholesterol-lowering effects. Blending amaranthus puree with wheat or rice flours can improve palatability and gluten-free fortified food. This study was carried out at the Food Science and Technology Department, Yezin Agricultural University, to assess proximate composition and physico-chemical properties of amaranthus noodles affected by different puree ratios. The experiment was allocated in a randomized complete block design with four replications including six treatments of control (0 ml) and 5, 9, 13, 17, and 21 ml in 100 gm of wheat flour, respectively. The proximate composition such as moisture, crude fiber, crude protein, crude fat, ash, and carbohydrates of amaranthus noodles were analyzed at day 0 and day 45. In addition, the color measurements for lightness (L*), redness (a*), yellowness (b*), and water activity (aw) were also examined at 2-week intervals. The amaranthus noodles significantly increased in the moisture, fiber, protein, and ash content during the storage days. There was a progressive gradual increase in fiber, protein, and ash content whereas carbohydrate and fat contents dramatically decreased as compared to control. The determination of greenness (a*) significantly increased throughout the storage period and the highest a* value was observed in the 21 ml of amaranthus treated puree. Therefore, the higher the puree concentration, the higher the a* value was observed. Based on water activity (aw) and moisture content, the data indicated that the product was still safe for consumption up to 45 days. Among the treatments, the amaranthus noodle treated with 21 ml was observed to be the most effective for nutritional fortification in addressing micronutrient deficiencies. As a result, amaranthus noodles might be utilized as a dietary fortifier in the future development of noodle production and could increase the bioavailability of minerals for human health.

Keywords: Amaranthus Noodles; Puree; Physico-Chemical; Proximate Composition

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Citation

Citation: Seint Poe Nu Zin., et al. “Proximate Composition and Physico-chemical Properties of Amaranthus Noodles as Influenced by Different Puree Ratios".Acta Scientific Nutritional Health 9.8 (2025): 93-102.

Copyright

Copyright: © 2025 Seint Poe Nu Zin., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.