RESEARCH AND DEVELOPMENT OF RICE NOODLE PRODUCTS SUPPLEMENTED WITH PUMPKIN POWDER Cucurbita moschata Duchesne

Abstract

Round pumpkin (Cucurbita moschata Duchesne) is a food source rich in carotenoids, polyphenols and beneficial minerals, yet it is mainly consumed fresh or through simple processing. Meanwhile, rice noodles are a traditional and popular food in Vietnam, but they are low in bioactive compounds and minerals. This study aimed to develop rice noodles fortified with pumpkin flour to diversify products and enhance nutritional - bioactive value, to increase carotenoids, polyphenols and potassium. Round pumpkin raw materials are rich in carotenoids (9.368 ± 0.4 mg/100 g), polyphenols (87.537± 0.54 mg GAE/100 g) and potassium (213.552 ± 0.32 mg/100 g). Suitable conditions were determined to include: drying pumpkin flour at 50°C for 12 h, drying the noodle strands at 50°C for 3 h to obtain a noodle product rich in carotenoids (2.573 ± 0.025 mg/100 g), polyphenols (58.796 ± 0.25 mg GAE/100 g) and potassium (66.06 ± 2.03 mg/100 g); met safety limits for selected heavy metals and showed no detectable yeasts or molds. Cooking the noodles by boiling at 100°C for 7 min and subsequent sensory evaluation indicated a natural orange-yellow color, mildly sweet taste, characteristic aroma, and suitable chewiness. This study affirms the feasibility and practical applicability of pumpkin-fortified rice noodles.