Development and Evaluation of Water Spinach-Infused Keto Noodles

Abstract

This study examined the effects of varying water spinach (Ipomoea aquatica) substitution levels on the sensory qualities and consumer acceptability of keto noodle formulations. Four samples were developed: a control (0%) and three fortified variants containing 25%, 50%, and 75% water spinach powder. Sensory evaluation by expert panelists showed that among the modified formulations, the 25% mixture received the most favorable scores (mean = 3.85), while the 50% and 75% formulations showed notable declines in sensory performance. ANOVA results (F = 48.41, p < 0.00) confirmed significant differences among samples, indicating that increased substitution levels reduced acceptability. The expert-recommended 25% formulation was further evaluated by Generation Z consumers in two preparation formats: plain noodles and lasagna. The lasagna version consistently obtained higher ratings in all sensory attributes, reaching the “Very Highly Acceptable” range, whereas the plain noodle format remained “Moderately to Highly Acceptable.” Consumer attitude responses (overall mean = 4.24) reflected strong agreement regarding taste satisfaction, health benefits, lifestyle compatibility, and purchase and recommendation intent. Overall, findings indicate that the 25% water spinach formulation, especially when prepared as lasagna, offers strong acceptability and commercialization as a keto-friendly functional food product.