The Effect of Plant-Derived Stabilizing Agents: A Combination of Okra (Abelmoschus esculentus) with Aloe Vera (Aloe barbadensis miller) Mucilages on the Nutritional, Physicochemical, and Sensory Properties of Air-Fried Instant Noodle

Abstract

Instant noodle production often faces issues like inconsistent texture, poor moisture control, and uneven fat distribution, leading to lower consumer satisfaction. With rising demand for natural, minimally processed food additives, plant-based stabilizers are gaining interest. This study explores using okra (Abelmoschus esculentus) and aloe vera (Aloe barbadensis miller) mucilages as stabilizers in air-fried instant noodles to improve their physicochemical and sensory qualities. Seven formulations of noodles, with controls and varying concentrations of okra mucilage powder (OMP) and aloe vera mucilage (AMP), were prepared. Analyses included cooking quality, Texture Profile Analysis (TPA), proximate analysis, and sensory evaluation using a 9-point hedonic scale and ranking test. Results showed significant differences (p<0.05) between samples, particularly in cooking time and texture. Samples with OMP had the shortest cooking time (3.5±0.5 min) without affecting swelling index and cooking loss. Stabilizers increased hardness, cohesiveness, chewiness, and resilience, except for the 100% OMP sample, which had reduced hardness and chewiness. Combinations of OMP and AMP decreased textural qualities. The 100% AMP sample exhibited superior textural and color characteristics (L*:71.17±0.74, b*:26.87±1.02) and contained 351.17 kcal per 100 grams, 74.47 grams carbohydrates, 12.16 grams moisture, 1.51 grams ash, 1.17 grams fat, and 10.69 grams protein. Sensory evaluation indicated that the 100% AMP sample achieved the highest acceptability scores and was the most preferred. In conclusion, aloe vera mucilage enhanced desirable textural attributes and overall acceptability, while combinations with okra mucilage did not produce synergistic effects. These findings highlight the importance of optimizing stabilizing agents to develop healthier instant noodles with improved sensory and textural properties.