Instant noodles with pectin for weight reduction

Abstract

Citrus pectin was one of polysaccharides found in citrus plant. Mostly it is used in jam and jelly which contained sugar. The purpose was to study use of citrus pectin as ingredient in a brand of instant noodles for weight reduction. Low methoxy citrus pectin was suitable for production a brand of instant noodles, with a concentration of 12% by weight. The developed instant noodles with citrus pectin gave 31.44 kcal lower than the standard formula instant noodles without pectin. Physical properties and satisfactory evaluations with 30 volunteer consumers of developed instant noodles with citrus pectin were moderately and very satisfied in the same as the standard formula instant noodles without pectin. The efficacy on weight and body shape reduction (waist, buttock and top of the arm) of developed instant noodles with citrus pectin was better than that of the standard formula instant noodles without pectin.

Full text

126 Journal of Food, Agriculture & Environment, Vol.7 (3&4), July-October 2009
Instant noodles with pectin for weight reduction
Somrutai Jitpukdeebodintra * and Amarawadee Jangwang
Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Thailand.
*e-mail: somrutai.j@psu.ac.th
Received 20 July 2009, accepted 4 October 2009.
Abstract
Citrus pectin was one of polysaccharides found in citrus plant. Mostly it is used in jam and jelly which contained sugar. The purpose was to study
use of citrus pectin as ingredient in a brand of instant noodles for weight reduction. Low methoxy citrus pectin was suitable for production a brand
of instant noodles, with a concentration of 12% by weight. The developed instant noodles with citrus pectin gave 31.44 kcal lower than the
standard formula instant noodles without pectin. Physical properties and satisfactory evaluations with 30 volunteer consumers of developed
instant noodles with citrus pectin were moderately and very satisfied in the same as the standard formula instant noodles without pectin. The
efficacy on weight and body shape reduction (waist, buttock and top of the arm) of developed instant noodles with citrus pectin was better than
that of the standard formula instant noodles without pectin.
Key words: Pectin, noodle, weight reduction, neutraceutical product, health, fiber, cholesterol, meal replacement.
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Introduction
Now-a-day obesity is an important health problem found in many
children and adults, especially women, because fat affects health
and is one of a high risk factor to human being, of 10-100% earlier
mortality, 7 times more diabetes, 3 times more hypertension, 2-3
times more stone gall bladder, more heart disease and more kidney
diseases than normal man 11. Nevertheless too fat figure looks
un-smart which leads to bad mentality and un-confidence, so
methods of weight reduction are directed to behavior adjustment
such as food control and exercise programs. The unsatisfied fats
want to rapidly reduce the weight, so they are used in the pills for
obesity management such as anorexic, diuretic, thyroid hormone,
and cathartic, using one or combination medication. These
medications might be dangerous because some of them are not
proper way of anti-obesity. The patients who use anorexic pills
may get side effects such as sleepless, hand and heart tremble,
fidget, moody, headache, sluggish, confusion, dry mouth, rapid
heart beating, hypertension etc. A lot of quantity of thyroid
hormone utilization leads to side effects of heart tremble, seating
and hyperthyroidism. So the idea of anti-obesity product
invention as health food is sparked. The natural substances such
as glucomannan in konjac, chitosan and Lyophilized Collagen
Hydrolysate (LCH) are developed to various anti-obesity
formulations such as constituted soluble powder, capsules and
tablets. These formulations do not meet consumer’s compliance,
the users do not meet oral requirement, and so they always eat
pity snack and sweet that they do not success in weight reduction.
Imported natural substances are of high cost, so the objective
was to study pectin extracted from citrus waste such as the peel
of lemon, orange and pomelo.
Pectin is a linear polysaccharide consisting mainly of
galacturonic acid and galacturonic-acid methyl esters 6. When it
mixes to water in gastric fluid, a swollen mixture fulfills the stomach,
the viscous of the mixture makes it slowly move out the gaster,
which leads to non-appetite for a long time 3. Then pectin might
be attached to the nutritional composition and results to less
gastric digestion 4 and less absorption 5. Besides Baker et al.1
found the relationship between less blood cholesterol and pectin
consumption. Polednak 7 said pectin fiber is adjuvant to better
gastro-intestinal movement and results to better defecation with
constipation relief and less opportunity of large intestinal cancer.
Materials and Methods
Standardized and qualified citrus pectin from lime peel (low
methoxy grade type# 7210) was bought from East-Asiatic
Company. Wheat flour, food seasoning and other ingredients
were bought from supermarket in Hat Yai district, Songkhla,
Thailand. Other chemicals were of standard laboratory grade
bought from local representative company.
Instant noodle with pectin was prepared according to the
standard noodle formulation and preparation 13 modified by
adding citrus pectin into the wheat flour, mixed and cut into noodle
strand. Dicalcium phosphate was added to form cross-link with
the citrus pectin fiber, and a strong networking was constructed.
Then instant noodles with pectin were evaluated for the following
qualities: physical properties, such as texture, color, flavor, and
noodle fiber morphology was studied by scanning electron
microscopy.
Nutritional properties of the products were quantitatively
analyzed for protein, fat, ash, moisture and dietary fiber and energy
of instant noodles was also calculated in calories.

Journal of Food, Agriculture & Environment, Vol.7 (3&4), July-October 2009 12 7
Consumer satisfactory to instant noodles with pectin was
evaluated by 30 healthy fat volunteers with 6-point hedonic scale
questionnaires. The topics were sensational feeling, such as color,
flavor, softness and toughness.
Effectiveness of instant noodles with pectin for weight reduction
was evaluated by 30 fat female volunteers, aged 30-40 years and
weighted 55-56 kg. The volunteers were measured weight, height,
waistline, hipline, and brachium line before and after the product
consumption. Besides the consumer’s eating and defecating
behavior were also noted. The volunteers consumed either
instant noodle with pectin solely or seasoned with desired
vegetable and meat, unlimited time and quantity. Comparative
study with another 30 fat female volunteers, similar aged and
weighted, but ate instant noodle without pectin.
Results
The quantity of citrus pectin from lime peel using for instant
noodle preparation was 6 g of low methoxy type per 50 g of a
lump of instant noodle. The dose of pectin for cholesterol
reduction was 12% by weight 1. The developed non-sticky instant
noodle with pectin was of golden-yellowish color, crispy, and
good smell with flavor. Fig. 1 shows the morphology of instant
noodle’s strand under scanning electron microscopy (SEM) with
3,000 magnifications, conclusively the dietary fiber clearly
distributed in the texture.
The nutritional properties of instant noodle with pectin differed
from the instant noodle without pectin as shown in Table 1. The
calculated nutritional energy of instant noodle with pectin was
181.49 kcal, which was less than 212.97 kcal of normal instant
noodle without pectin. The difference was 31.48 kcal. Comparative
satisfactory of developed instant noodle with pectin to normally
instant noodle without pectin of 30 volunteers is shown in
Table 2. The results showed that they were not much different. Of
volunteers 30% was most satisfied with instant noodle with pectin,
while 48.35% was moderately satisfy. Otherwise 38.73% was most
satisfied with instant noodle without pectin and 41.67% moderately
satisfied. The texture of developed instant noodle with pectin got
lower score than normally instant noodle without pectin, so it
affected total satisfactory such as continuity of noodle’s strand
of instant noodle with pectin was 4.26 and without pectin 4.38.
Effectiveness of instant noodles with pectin for weight reduction
compared to instant noodles without pectin is shown in Table 3.
The result of 30 volunteers which ate the noodle with pectin for 1
month (4 weeks), the weight was 3.05±1.39% less, waistlines
5.41±2.22% less, hipline 2.88±1.70% less and brachium line
6.94±3.41% less. There was no difference in height measurement.
Additionally, the volunteers were capable of eating instant noodles
with pectin from 3.03±0.49 times daily firstly to 2.03±0.67 times
daily after 1-month application. The defecating frequency was
g per 30 g of instant noodle
Topic Testing method
Instant noodle without pectin Instant noodle with pectin
Protein Kjeldahl 3.02 3.31
Fat Soxhlet extraction 15.49 12.01
Fiber Enzymatic gravimetric 0.42 3.75
Carbohydrate Calculation 15.37 15.04
Total energy (kcal) 212.97 181.49
Table 1. Comparative nutritional properties of instant noodle with pectin to normally instant noodle
without pectin.
Volunteers (% by person)
Instant noodle without pectin Instant noodle with pectin
Topic Most
prefer
More
prefer
Moderately
prefer
Less
prefer
Least
prefer
Non-
prefer
Most
prefer
More
prefer
Moderately
prefer
Less
prefer
Least
prefer
Non-
prefer
Color 10.0 43.3 46.7 - - - 10.0 43.3 46.7 - - -
Odor 10.0 33.3 56.7 - - - 10.0 33.3 56.7 - - -
Flavor 13.3 46.7 33.3 6.7 - - 13.3 46.7 33.3 6.7 - -
Softness 3.3 36.7 46.7 13.3 - - 3.3 36.7 46.7 13.3 - -
Toughness - 6.7 40.0 43.3 6.7 3.3 - 6.7 40.0 43.3 6.7 3.3
Strand
continuity
6.0 65.3 26.7 2.0 3.3 13.3 66.7 16.7
Average score 7.10 38.73 41.67 10.80 1.15 0.55 6.65 30.00 48.35 13.33 1.12 0.55
Total satisfactory score 4.38 4.26
Table 2. Comparative satisfactory evaluation of instant noodle with pectin to normally instant noodle without pectin.
Without pectin noodle formula Noodle formula with 6 g of pectin Noodle formula with whole pectin
1A 1B 1C
Figure 1. The morphology of the fiber in the instant noodle various formulations under
Scanning Electron Microscope (SEM) with 3,000 times magnification.

128 Journal of Food, Agriculture & Environment, Vol.7 (3&4), July-October 2009
every 3.20±1.49 days firstly altered to every 1.33±0.55 days after
1-month application. Controversially there were no changes when
the volunteers used the normal instant noodle without pectin.
Discussion
Pectin is dietary fiber used to induce viscosity in pharmaceutical
applications as suspending agent and gelling agent. Pectin is
also used in food industry for jam and jelly products, and viscosity
inducing in fruit beverages. Thus pectin application in instant
noodle has to be tested for the suitable quantity as well as the
dose for weight reduction.
Unsuccessful reduction of weight and fat with anti-obesity
drugs leads to more appetite, because patients cannot prohibit
their needs of mouth. They always think anti-obesity drug will
assist them even though they eat much 12. So a successful
technique to reduce weight is eradicating the need of mouth by
eating. Eaten material must not only reduce the need of mouth,
but also has pharmacological mechanism.
Noodle without pectin Noodle with pectin
Result Difference, % Result Difference, %
Before 58.33 ± 2.28 58.15 ± 2.37
After 1 weeks 58.35 ± 2.06 57.77 ± 2.29
After 2 weeks 58.40 ± 1.99 57.38 ± 2.22
After 3 weeks 58.48 ± 1.99 56.93 ± 2.33
Weight (kg)
After 4 weeks 58.42 ± 2.12
-0.16 ± 1.10
56.37 ±2.23
3.05 ± 1.39
Before 155.57 ± 2.79 156.07 ± 2.80
After 1 weeks 155.57 ± 2.79 156.07 ± 2.80
After 2 weeks 154.45 ± 2.75 156.07 ± 2.90
After 3 weeks 155.47 ± 2.82 155.98 ± 2.82
Height (cm)
After 4 weeks 155.55 ± 2.79
0.01 ± 0.06
156.07 ± 2.80
0.00 ± 0.00
Before 35.48 ± 1.73 35.00 ± 1.80
After 1 weeks 35.48 ± 1.76 34.40 ± 1.80
After 2 weeks 35.42 ± 1.84 34.13 ± 1.81
After 3 weeks 35.40 ± 1.88 33.70 ± 1.73
Waistline (inch)
After 4 weeks 35.37 ± 1.86
0.34 ± 1.59
33.10 ± 1.76
5.41 ± 2.22
Before 41.90 ± 2.34 41.20 ± 2.73
After 1 weeks 41.93 ± 2.32 40.97. ± 2.66
After 2 weeks 41.95 ± 2.29 40.75 ± 2.60
After 3 weeks 41.97 ± 2.27 40.38 ± 2.60
Hipline (inch)
After 4 weeks 41.92 ± 2.37
-0.04 ± 0.40
40.0 ± 2.51
2.88 ± 1.70
Before 15.18 ± 1.08 15.12 ± 1.13
After 1 weeks 15.15 ± 1.06 14.77 ± 1.22
After 2 weeks 15.22 ± 1.02 14.52 ± 1.20
After 3 weeks 15.25 ± 1.13 14.35 ± 1.27
Brachium line
(inch)
After 4 weeks 15.27 ± 1.06
-0.06 ± 2.60
14.08 ± 1.36
6.94 ± 3.41
Before 2.97 ± 0.49 3.03 ± 0.49
After 1 weeks 2.97 ± 0.49 2.77 ± 0.57
After 2 weeks 3.03 ± 0.49 2.33 ± 0.48
After 3 weeks 2.97 ± 0.49 2.30 ± 0.53
Times
consumed per
day
After 4 weeks 2.97 ± 0.49
-1.39 ± 20.07
2.03 ± 0.67
32.78 ± 20.05
Before 8.33 ± 1.58 8.03 ± 1.25
After 1 weeks 8.53 ± 1.66 9.07 ± 2.02
After 2 weeks 8.13 ± 1.48 10.63 ± 1.90
After 3 weeks 8.33 ± 1.58 11.07 ± 3.10
Interval between
consuming time
(h)
After 4 weeks 8.33 ± 1.58
-1.11 ± 14.47
13.47 ± 5.61
67.08 ± 63.63
Before 3.23 ± 1.41 3.20 ± 1.49
After 1 weeks 3.03 ± 1.25 2.60 ± 1.28
After 2 weeks 2.93 ± 1.01 2.33 ± 1.09
After 3 weeks 2.93 ± 1.01 1.87 ± 0.82
Frequency of
defecating
(days/time)
After 4 weeks 2.93 ± 1.01
3.72 ± 22.61
1.33 ± 0.55
48.33 ± 29.22
Table 3. Weight, shape measurement, consuming and defecating behavior of 30 volunteers ate instant
noodle with pectin, compared to 30 volunteers who ate normally instant noodle without pectin.
Developed instant noodle with pectin for weight reduction not
only get less energy, but ones will also not to starve. They can
eat noodle as their meals, and then pectin in noodle will swell and
assist them always be full for a long time 3, 9. After the food moves
to small intestine, pectin will adsorb fat and cholesterol and fat-
adsorbed stools will be defecated. So the consumers will not get
high cholesterol. Because pectin is dietary fiber, it assists better
defecation 8. Total mechanism of pectin assisting weight reduction
is likely to be combination of anti-obesity drugs effects: fullness,
non-hungry, defecated and de-fluidized actions. Otherwise,
successfully weight reduction and anti-obesity must be food
controlled together with regular physical practice.
Acknowledgements
This study was supported by Faculty of Pharmaceutical Sciences,
Prince of Songkla University, for undergraduate research projects,
2003, and industrial trial grant from Amata International Network
Public Company Limited.

Journal of Food, Agriculture & Environment, Vol.7 (3&4), July-October 2009 12 9
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