Effect of butterfly pea (<i>Clitoria ternatea</i>) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

Paini Sri Widyawati; Thomas Indarto Putut Suseno; Felicia Ivana; Evelyne Natania; Sutee Wangtueai; Paini Sri Widyawati; Thomas Indarto Putut Suseno; Felicia Ivana; Evelyne Natania; Sutee Wangtueai

doi:10.48130/bpr-0024-0011

Treatment	Code	Ingredients
Treatment	Code	Salt (g)	Fresh whole egg (g)	Water (mL)	Butterfly pea extract solution (mL)	Composite flour (g)
1	K0T0	3	30	30	0	150
2	K0T15	3	30	0	30	150
3	K0T30	3	30	0	30	150
4	K1T0	3	30	30	0	150
5	K1T15	3	30	0	30	150
6	K1T30	3	30	0	30	150
7	K2T0	3	30	30	0	150
8	K2T15	3	30	0	30	150
9	K2T30	3	30	0	30	150
10	K3T0	3	30	30	0	150
11	K3T15	3	30	0	30	150
12	K3T30	3	30	0	30	150
K0 = wheat flour : stink lily flour : κ-carrageenan = 80:20:0 (%w/w). K1 = wheat flour : stink lily flour : κ-carrageenan = 80:19:1 (%w/w). K2 = wheat flour : stink lily flour : κ-carrageenan = 80:18:2 (%w/w). K3 = wheat flour : stink lily flour : κ-carrageenan = 80:17:3 (%w/w). T0 = concentration of the butterfly pea extract = 0%. T15 = concentration of the butterfly pea extract = 15%. T30 = concentration of the butterfly pea extract = 30%.

Table 1.

Formula of wet noodles.

Samples	Moisture content (% w/w)	Water activity	Swelling index (%)	Cooking loss (%)	Tensile strength (g)
K0T0	67.94 ± 0.11	0.975 ± 0.008	126.39 ± 2.06	18.91 ± 0.03	0.102 ± 0.008
K0T15	68.31 ± 0.07	0.976 ± 0.005	126.84 ± 1.69	19.02 ± 0.10	0.094 ± 0.003
K0T30	67.86 ± 0.66	0.978 ± 0.008	131.85 ± 2.97	19.76 ± 0.75	0.095 ± 0.003
K1T0	67.64 ± 0.27	0.971 ± 0.009	127.45 ± 7.15	18.71 ± 0.13	0.108 ± 0.007
K1T15	68.34 ± 0.44	0.973 ± 0.004	131.46 ± 0.93	18.77 ± 0.11	0.116 ± 0.011
K1T30	68.63 ± 1.08	0.969 ± 0.005	141.83 ± 8.15	19.32 ± 0.29	0.108 ± 0.008
K2T0	68.64 ± 0.52	0.974 ± 0.008	132.81 ± 3.77	18.26 ± 0.12	0.140 ± 0.002
K2T15	69.57 ± 0.59	0.973 ± 0.004	138.12 ± 1.18	18.43 ± 0.06	0.138 ± 0.006
K2T30	68.46 ± 0.68	0.962 ± 0.002	141.92 ± 8.23	18.76 ± 0.06	0.138 ± 0.013
K3T0	69.71 ± 0.95	0.969 ± 0.008	155.00 ± 4.16	17.54 ± 0.27	0.183 ± 0.002
K3T15	69.08 ± 0.38	0.973 ± 0.005	158.67 ± 7.28	18.03 ± 0.28	0.170 ± 0.011
K3T30	69.76 ± 0.80	0.970 ± 0.005	163.66 ± 7.52	18.33 ± 0.03	0.161 ± 0.002
No significant effect of interaction between composite flour and butterfly pea extract on quality properties of wet noodles. The results were presented as SD of means that were achieved in triplicate. All of the data showed that no interaction of the two parameters influenced the quality properties of wet noodles at p ≤ 0.05.

Table 2.

Quality properties of wet noodles at various ratios of composite flour and concentrations of butterfly pea flower extract.

Samples	Moisture content (% w/w)	Water activity	Swelling index (%)	Cooking loss (%)	Tensile strength (g)
K0	68.04 ± 0.40^a	0.976 ± 0.01^b	128.36 ± 3.30^a	19.23 ± 0.55^d	0.097 ± 0.097^a
K1	68.20 ± 0.74^a	0.971 ± 0.01^a	133.58 ± 8.42^b	18.93 ± 0.34^c	0.112 ± 0.111^b
K2	68.89 ± 0.73^b	0.970 ± 0.01^a	137.62 ± 6.05^b	18.48 ± 0.23^b	0.141 ± 0.139^c
K3	69.52 ± 0.73^c	0.971 ± 0.01^a	159.11 ± 6.77^c	17.96 ± 0.40^a	0.173 ± 0.171^d
All of the data showed that there was a significant effect of composite flour on the quality properties of wet noodles at p ≤ 0.05. The results were presented as SD of means that were achieved in triplicate. Means with different superscript letters in the same column are significantly different, p ≤ 0.05.

Table 3.

Effect of composite flour proportions on quality properties of wet noodles.

Samples	Moisture content (% w/w)	Water activity	Swelling index (%)	Cooking loss (%)	Tensile strength (g)
T0	68.48 ± 0.96	0.970 ± 0.010	135.41 ± 12.72^a	18.35 ± 0.57^a	0.134 ± 0.034^b
T15	68.67 ± 0.66	0.974 ± 0.000	138.77 ± 13.12^a	18.56 ± 0.41^a	0.130 ± 0.030^ab
T30	68.83 ± 1.00	0.970 ± 0.010	144.82 ± 13.55^b	19.04 ± 0.67^b	0.129 ± 0.028^a
All of the data showed that there was a significant effect of butterfly pea extract concentration on the quality properties of wet noodles at p ≤ 0.05. The results were presented as SD of means that were achieved in triplicate. Means with different superscript letters in the same column are significantly different, p ≤ 0.05.

Table 4.

Effect of butterfly pea extract concentration on quality properties of wet noodles.

Samples	L*	a*	b*	C	^oh
K0T0	66.10 ± 0.30^f	0.90 ± 0.10^f	15.70 ± 0.10^f	15.70 ± 0.10^f	86.60 ± 0.20^a
K0T15	48.70 ± 0.20^c	−11.40 ± 0.30^bc	−3.50 ± 0.20^c	12.00 ± 0.30^c	197.00 ± 0.70^c
K0T30	44.00 ± 0.60^a	−12.80 ± 0.20^a	−6.50 ± 0.30^a	14.40 ± 0.20^e	206.90 ± 1.00^d
K1T0	67.10 ± 0.40^f	0.90 ± 0.20^f	15.80 ± 0.60^f	15.80 ± 0.60^f	86.60 ± 0.50^a
K1T15	51.50 ± 1.80^d	−10.80 ± 0.40^cd	−3.00 ± 0.20^cd	11.30 ± 0.40^bc	195.60 ± 0.60^c
K1T30	45.50 ± 0.20^b	−11.80 ± 0.80^b	−6.30 ± 0.30^a	13.40 ± 0.70^d	208.40 ± 2.30^d
K2T0	67.10 ± 0.20^f	1.00 ± 0.10^f	16.30 ± 0.10^fg	16.30 ± 0.10^fg	86.40 ± 0.10^a
K2T15	53.40 ± 0.30^e	−10.30 ± 0.80^de	−2.80 ± 0.10^d	10.70 ± 0.80^b	195.50 ± 1.30^c
K2T30	46.00 ± 0.40^b	−10.40 ± 0.20^de	−6.10 ± 0.40^a	12.10 ± 0.40^c	210.60 ± 1.30^e
K3T0	67.40 ± 0.30^f	1.20 ± 0.10^f	16.80 ± 0.70^g	16.90 ± 0.70^g	85.90 ± 0.20^a
K3T15	53.80 ± 1.30^e	−9.80 ± 0.70^e	−1.20 ± 0.20^e	9.90 ± 0.70^a	187.50 ± 1.10^b
K3T30	47.90 ± 0.70^c	−10.10 ± 0.40^de	−5.50 ± 0.30^b	11.60 ± 0.20^bc	208.40 ± 2.30^d
All of the data showed that there was a significant effect of interaction between composite flour and butterfly pea extract on the quality properties of wet noodles at p ≤ 0.05. The results were presented as SD of means that were achieved in triplicate. Means with different superscript letters in the same column are significantly different, p ≤ 0.05.

Table 5.

Effect of interaction between composite flour and butterfly pea extract on wet noodle color.

Samples	TPC (mg GAE/kg dried noodles)	TFC (mg CE/kg dried noodles)	TAC (mg define-3-glucoside/kg dried noodles)	DPPH (mg GAE/kg dried noodles	FRAP (mg GAE/kg dried noodles)
K0T0	126.07 ± 0.90^a	16.74 ± 6.26^a	0.00 ± 0.00^a	2.99 ± 0.16^a	0.009 ± 0.001^a
K0T15	172.57 ± 2.14^e	36.66 ± 2.84^d	2.67 ± 0.21^b	21.54 ± 1.71^d	0.023 ± 0.002^c
K0T30	178.07 ± 2.54^f	48.36 ± 3.29^f	3.94 ± 0.28^c	39.23 ± 0.91^f	0.027 ± 0.002^e
K1T0	137.07 ± 1.32^b	21.66 ± 3.67^b	0.00 ± 0.00^a	3.13 ± 0.19^a	0.011 ± 0.001^a
K1T15	178.48 ± 0.95^f	36.95 ± 3.05^d	2.74 ± 0.21^b	21.94 ± 0.68^d	0.023 ± 0.001^cd
K1T30	183.65 ± 1.67^g	52.28 ± 3.08^g	3.84 ± 0.19^c	41.42 ± 1.30^g	0.029 ± 0.001^f
K2T0	150.40 ± 0.52^d	27.49 ± 5.39^c	0.00 ± 0.00^a	7.45 ± 0.69^c	0.014 ± 0.001^b
K2T15	202.48 ± 0.63^j	48.28 ± 2.41^f	2.95 ± 0.57^b	24.70 ± 0.90^e	0.025 ± 0.001^d
K2T30	206.90 ± 2.43ⁱ	56.99 ± 7.45^h	3.93 ± 0.42^c	47.55 ± 1.31ⁱ	0.034 ± 0.002^g
K3T0	141.15 ± 1.28^c	25.37 ± 3.46^c	0.00 ± 0.00^a	5.45 ± 0.49^b	0.013 ± 0.001^b
K3T15	186.32 ± 1.15^h	43.57 ± 2.28^e	2.66 ± 0.21^b	22.45 ± 0.48^d	0.024 ± 0.001^cd
K3T30	189.90 ± 0.63^k	54.95 ± 3.72^gh	3.98 ± 0.37^c	44.93 ± 1.28^h	0.031 ± 0.001^f
All of the data showed that there was a significant effect of interaction between composite flour and butterfly pea extract to bioactive compounds and antioxidant activity of wet noodles at p ≤ 0.05. The results were presented as SD of means that were achieved in triplicate. Means with different superscript letters in the same column are significantly different, p ≤ 0.05.

Table 6.

Effect of interaction between composite flour and butterfly pea extract on wet noodle's bioactive compounds and antioxidant activity.

Parameter	TPC			TFC			TAC			DPPH
Parameter	T0	T15	T30	T0	T15	T30	T0	T15	T30	T0	T15	T30
TPC	1	1	1
TFC	0.955	0.946	0.765	1	1	1
TAC	0.153	−0.092	0.067	0.028	−0.239	−0.020	1	1	1
DPPH	0.893	0.815	0.883	0.883	0.739	0.753	0.123	0.127	0.194	1	1	1
FRAP	0.884	0.425	0.859	0.902	0.464	0.742	0.056	−0.122	−0.131	0.881	0.321	0.847
Correlation significant at the 0.05 level (2-tailed).

Table 7.

Pearson correlation coefficients between bioactive contents (TPC, TFC, and TAC) and antioxidant activity (DPPH and FRAP).

Samples	Color	Aroma	Taste	Texture	Index effectiveness test
K0T0	8.69 ± 3.31^a	7.41 ± 3.80^a	8.71 ± 3.16^a	10.78 ± 2.86^abcde	0.1597
K0T15	8.96 ± 3.38^b	7.75 ± 3.89^b	9.35 ± 3.36^cde	11.19 ± 3.10^abcd	0.6219
K0T30	8.93 ± 3.50^bc	7.71 ± 3.76^c	9.26 ± 3.17^bcd	11.13 ± 3.09^a	0.6691
K1T0	8.74 ± 3.62^a	8.13 ± 3.56^ab	9.58 ± 3.13^ab	11.33 ± 3.12^de	0.4339
K1T15	9.98 ± 3.06^bc	8.40 ± 3.28^c	10.16 ± 2.59^def	10.61 ± 2.82^ab	0.7086
K1T30	10.08 ± 3.28^bc	9.10 ± 3.08^c	10.44 ± 2.32^bcd	10.36 ± 2.81^ab	0.7389
K2T0	10.41 ± 3.01^a	9.39 ± 3.27^ab	11.04 ± 2.44^ab	10.55 ± 2.60^cde	0.3969
K2T15	10.8 ± 2.85^bc	9.26 ± 3.10^c	10.11 ± 2.76^f	10.89 ± 2.65^abcd	0.9219
K2T30	10.73 ± 3.02^c	9.10 ± 3.46^c	9.85 ± 2.99^def	10.16 ± 2.74^abc	0.9112
K3T0	10.73 ± 3.42^a	9.19 ± 3.38^b	9.93 ± 2.50^bc	10.34 ± 2.84^e	0.5249
K3T15	10.91 ± 3.23^bc	9.48 ± 3.56^c	10.45 ± 2.82^cde	10.49 ± 2.68^bcde	0.9235
K3T30	10.88 ± 3.14^c	9.49 ± 3.59^c	10.81 ± 2.74^ef	10.86 ± 2.60^bcde	1.0504
All of the data showed that there was a significant effect of interaction between composite flour and butterfly pea extract on the sensory properties of wet noodles at p ≤ 0.05. The results were presented as SD of means that were achieved in triplicate. Means with different superscript letters in the same column are significantly different, p ≤ 0.05.

Table 8.

Effect of interaction between composite flour and butterfly pea extract to sensory properties of wet noodles and the best treatment of wet noodles based on index effectiveness test.