Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle

Abstract

© 2020, The Author(s). This research aimed to investigate the effect of dried garlic powder (DGP) and dried white pepper powder (DWPP) on physicochemical and sensory properties and to develop a garlic-pepper flavoured purple rice noodle (GPFRD). The garlic-pepper powder (GPP) aroma found to be comprised of pine, garlic, onion, citrus and woody characteristic. The 78 g of DGP and 20 g of DWPP provided high sensory rating score of pepper aroma (5.9 ± 0.1) and overall aroma (5.6 ± 0.2) with a high content of beta-caryophyllene (0.101 ± 0.04 mg/g powder), limonene (0.069 ± 0.02 mg/g powder), allicin (10.48 ± 0.18 mg/g powder) and piperine (0.71 ± 0.11 mg/g powder). The cooked GPFRD mixed with garlic-pepper at 2% possessed the good quality of physical and chemical properties with sensory rating score. The GPFRD using 2% of GPP provided preference rating score in the range of 6.0–6.7 with consumer acceptance at 82.0% and purchase intention at 74.0%. Consequently, the optimum ratio of DGP and DWPP provided a better spice mix for aroma, flavour, with some bioactive compound aspects. A suitable amount of GPP can provide the preferable properties of flavoured purple rice noodles.