Sensory and Hedonic Evaluation of Egg Noodles Incorporated with Beetroot (Beta vulgaris L.) Powder as a Functional Food
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Abstract
Egg noodles are widely consumed globally due to their affordability, ease of preparation, and high consumer acceptance. The incorporation of plant derived ingredients, such as beetroot (Beta vulgaris L.) powder, may enhance nutritional value and visual appeal due to the presence of natural pigments and bioactive compounds. However, changes in formulation can also influence sensory attributes, which are crucial for consumer preference. This study aimed to evaluate the sensory acceptance of egg noodles with the addition of beetroot powder using both similarity based scoring tests and preference‑based hedonic tests. Two formulations were prepared: control noodles without beetroot powder and noodles with added beetroot powder. Sensory evaluation was conducted with 15 semi trained panelists, assessing texture and taste similarity via scoring tests and preference for aroma, color, texture, taste, and overall acceptance via hedonic tests. Data were analyzed using one‑way analysis of variance at a 5 % significance level. The results showed no significant differences between control and beetroot powder noodles in both scoring and hedonic tests (p > 0.05). Noodles with beetroot powder exhibited slightly higher mean scores for color and overall acceptance, indicating a positive response to beetroot’s natural pigmentation. These findings suggest that the addition of beetroot powder maintains sensory similarity and acceptance comparable to conventional egg noodles. In conclusion, beetroot powder can be introduced into egg noodle formulations without adversely affecting sensory quality, offering potential for product diversification with plant‑based ingredients.
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