SUPPLEMENTATION OF INSTANT NOODLES BY COLLAGEN HYDROLYSATE AS A FUNCTIONAL FOOD

Abstract

Collagen is responsible for the elasticity and freshness of the skin giving it the necessary softness and wrinkles fighting and preventing the early appearance of its marks on the skin. It also prevents the occurrence of arthritis and bone pain and strengthens muscles. The progress in age causes low natural collagen production by the body. Therefore it is useful to compensate this decrease from another sources, preferably a natural source. In this study, instant noodles were produced from hard wheat or corn flour containing collagen hydrolysate extracted from chicken feet as a functional food by three levels of pH (4.0, 6.5 and 9.0). The best protein content of collagen hydrolysate was obtained from treatment by pH 4.0, thus this treatment was used in supplementation of instant noodles at levels of 10, 20 and 30%. Chemical composition , amino acids content, sensory evaluation, shear force and cooking quality of instant noodle blends were improved. The blends of instant noodles supplemented with collagen hydrolysate had a high protein content which ranged from 20.13 to 34.95 % for hard wheat blends and from 25.54 to 33.30 % for yellow corn blends. Regarding amino acids content, chicken feet collagen had the highest value of threonine, alanine, glycine, proline, hydroxylysine and hydroxyproline compared to hard wheat and yellow corn flour. Regarding the percentages of the recommended dietary allowances (RDA %) provided from 100g of different instant noodles for age of 31 -50 years old, the results showed that all values of RDA % for protein was high in instant noodles produced from hard wheat flour which ranged from 35.95 to 62.41 % for males and ranged from 43.76 to 75.98% for females compared to the control sample which showed RDA % value of 22.61 and 27.52% for males and females, respectively. Also, the results showed that all values of RDA % for protein was high in instant noodles produced from yellow corn flour which ranged from 32.02 to 59.46% for males and ranged from 38.98 to 72.39% for females compared to the control sample which showed RDA % value of 18.43 and 22.43 % for males and females, respectively. The results showed that the product of yellow corn flour instant noodles can be used as a functional food for patients suffering from celiac disease.