Utilization of Some Pigmented Corn Hybrids in Preparing High Nutritional Value Instant Fried Noodles

Pigmented corn contains several bioactive phytonutrients that possess antioxidant, antitumor and anti-inflammatory properties. In this study, potential beneficial components of five pigmented corn hybrids: white (132), red (R370 and Rsc-1), and yellow (178 and 180) were investigated. In addition, wheat flour was substituted by corn flour hybrids at different levels. 0, 10, 20 and 30% (w/w), respectively to prepare instant fried noodles. Color, cooking properties and sensory characteristics of instant fried noodle were evaluated. The highest values of protein and total phenols were observed in R370 hybrid, meanwhile, yellow178 had the highest oil, P, Fe and Zn content among other hybrids. Besides, Rsc-1 had high content of anthocyanin and K. Yellow corn hybrids had a high content of carotenoids. However, high antioxidant activity was observed in red corn hybrids. With respect to the sensory characteristics points of view, preparation of noodles by substituted wheat flour with yellow 180 flour at different levels enhanced noodles color in relative to other noodle samples. There were no significant differences among all noodle samples in odor score. Regarding to overall acceptability and total quality scores, there were no significant differences among control and 10 and 20% substitution levels samples of yellow 178 and 180. In general substitution with 10% of white and red hybrids was accepted. The cooking noodle weight was increased with increasing the addition of different corn hybrids until 30%. A slight decrease was observed in protein content in substituted noodles with corn flour. Meanwhile, ash and fiber content was increased in noodles with increasing corn flour levels. Therefore, the production of noodles using corn flour-wheat composite flour is recommended.