00000caa a22000003i 4500 UP-1685594773862408714 Buklod 20210408172434.0 m | | ta 210408s2020 xx r |||| u|eng d (iLib)UPBAG-00039679876 STII-DOST BAG rda eng ARTICLE-3040 Soriano, Pamela C. author. Utilization of 'Alugbati' (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles by Pamela C. Soriano, Rovi Gem E. Villame, Kriza Faye A. Calumba, Juma Novie A. Alviola, Aileen Grace D. Delima, Pedro A. Alviola IV, and Emma Ruth V. Bayogan. 2020. pages 299-307 color illustrations 26 cm text rdacontent unmediated rdamedia volume rdacarrier Includes bibliographical references (pages 306-307) In the Philippines, indigenous vegetables like 'alugbati' (Basella alba L.) can be utilized to address micronutrient deficiencies, such as vitamin A deficiency (VAD). This study aimed to develop fresh egg noodles with higher vitamin A content through the utilization of ?alugbati? leaves powder. Powder from ?alugbati? leaves was produced through dehydration of fully expanded leaves. The resultant powder was used to create three formulations of fresh egg noodles at 10%, 15%, and 20% substitution levels, with 100% wheat flour serving as the control. All formulations and the control were subjected to a water disintegration test and preference ranking test. The most preferred formulation was further evaluated for proximate composition, total carotenoid content (TCC), color, physical characteristics, and consumer acceptability. Data from triplicate experiments were statistically analyzed (p ≤ 0.05). Results showed that all samples were resistant to water disintegration (20 min in boiling water) and egg noodle with 15% substitution level was the most preferred. This sample had significantly higher ash (2.27 ± 0.28), fiber (1.77 ± 0.38), and protein (11.50 ± 0.11) contents than the control. A significantly higher TCC (1550 μg/g) compared to the control (610 μg/g) also signified that substituting with ?alugbati? leaves powder increased the vitamin A content of the noodles. From this, consuming 5?10 g of ?alugbati? egg noodles will be able to provide the vitamin A requirement of 400?800 μg retinol equivalent (RE). The egg noodles with a 15% substitution level also had a significantly darker green color and significantly lower elasticity. Moreover, this formulation was generally acceptable with mean Hedonic scores ranging from 7.20 (Like Moderately) to 7.80 (Like Very Much). This study demonstrated that fresh egg noodles with ?alugbati? leaves powder can be a good source of vitamin A. Clinical studies should be conducted to determine the role of the product in alleviating VAD especially in children and pregnant women. (Author's abstract) Chemistry. Alugbati. Egg noodles. Vitamin a. Alviola, IV, Pedro A. author. Delima, Aileen Grace D. author. Alviola, Juma Novie A. author. Calumba, Kriza Faye A. author. Villame, Rovi Gem E. author. Bayogan, Emma Ruth V. author. The Philippine Journal of Science Vol. 149, no. 2, June 2020. Request full-text access via UPB University Library through https://forms.gle/KZjBv7aRtY6jiL5E9 (viewed 08 April 2021) FI UPBAG UPBAG-MAIN ARTICLE-3040 Analytics