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pp.130-139
A study was conducted for optimization of the process for the manufacture of raw noodle added with leaf powderof Cirsium setidens Nakai, which is rich in various minerals and dietary fibers along with intrinsic antioxidativeproperties. The level of leaf powder, water content, and kneading time of the dough were selected as three majorfactors affecting quality of the product. Quality parameters of the product such as color, texture, water absorptionratio, volume, turbidity of cooking water, and sensory evaluation result were analyzed as dependent variables. D-optimum design of the complete RSM analyses was adopted for designing the optimum noodle manufacturing pro-cedure. Ranges of the independent variables as determined through preliminary experimental work were level of leafpowder, 2-9% (w/w, wheat flour); moisture content, 40-50%; and kneading time, 7-20 min. Within the given rangesof these independent variables, 18 experimental points included in four repetitive runs were obtained for the anal-yses. The optimum conditions that together satisfy the quality parameters of the raw noodle, as based on the numer-ical and graphical statistical analyses, were amount of leaf powder, 5.76%; water content, 42.52%; and kneadingtime 13.86 min. The complete RSM analysis for manufacture of the high quality raw noodle with an added ingre-dient is suitable for similar application to other products in the industry.
