In the bustling world of maritime trade, where goods from all corners of the globe make their way onto our plates, a fascinating study has emerged that could potentially revolutionize the way we think about a staple food item: wet noodles. Led by Paini Sri Widyawati from the Food Technology Study Program at Widya Mandala Surabaya Catholic University in Indonesia, this research delves into the effects of butterfly pea flower extract on the qualities, sensory properties, and antioxidant activity of wet noodles made with composite flour.
Now, you might be wondering, what’s the big deal about wet noodles? Well, wet noodles are a staple in many Asian cuisines, and their production and export are a significant part of the maritime trade. According to Widyawati, the study aimed to improve the qualities, sensory, and functional properties of wet noodles using a composite flour base with the addition of butterfly pea flower extract. The composite flour consisted of wheat flour and stink lily flour (also known as water chestnut flour), along with κ-carrageenan, a natural seaweed-derived gelling agent.
The research, published in Beverage Plant Research, employed a randomized block design with two factors: the composite flour and the concentration of butterfly pea flower extract. The results were striking. The interaction of the composite flour and butterfly pea flower extract significantly affected the color profile, sensory properties, bioactive compounds, and antioxidant activities of wet noodles. But that’s not all. Each factor also significantly influenced the physical properties of wet noodles, such as moisture content, water activity, tensile strength, swelling index, and cooking loss.
So, what does this mean for the maritime industry? Well, for starters, the use of κ-carrageenan up to 3% in the mixture increased moisture content, swelling index, and tensile strength but reduced water activity and cooking loss. This could lead to improved noodle quality and shelf life, making them more attractive for export. Moreover, the treatment with the highest consumer acceptance based on hedonic sensory score was K3T30, which had a composite flour ratio of 80:17:3 (wheat flour-stink lily flour-κ-carrageenan) and a butterfly pea extract concentration of 30%. This could open up new opportunities for the maritime trade of these ingredients and the finished products.
Widyawati explains, “The use of κ-carrageenan up to 3% (w/w) in the mixture increased moisture content, swelling index, and tensile strength but reduced water activity and cooking loss.” This finding is particularly interesting for the maritime industry, as it suggests that the use of seaweed-derived ingredients could enhance the quality of food products, making them more suitable for long-distance transport.
Furthermore, the study’s focus on sensory properties and consumer acceptance is crucial for the maritime trade. As Widyawati notes, “K3T30 treatment with composite flour of wheat flour-stink lily flour-κ-carrageenan at a ratio of 80:17:3 (% w/w) had the highest consumer acceptance based on hedonic sensory score.” This indicates that the use of composite flour and butterfly pea flower extract could lead to the production of noodles that are not only of high quality but also appealing to consumers, thereby increasing their marketability.
In essence, this research opens up a world of possibilities for the maritime industry. From the increased use of seaweed-derived ingredients to the potential for new food products, the findings of this study could have a significant impact on the way we think about food trade. So, the next time you enjoy a bowl of wet noodles, remember that the journey of this humble food item is as fascinating as the flavors it offers.