SENSORY, TEXTURAL AND COOKING QUALITY OF INSTANT NOODLES PRODUCED FROM MUSA SPP - WHEAT COMPOSITE FLOURS (original) (raw)
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European Journal of Agriculture and Food Sciences
The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61...
Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours
Uniscience , 2023
Noodles were prepared from the flour blends and evaluated for the chemical composition, color, cooking characteristics and sensory properties. Noodles from 100% wheat flour served as control. The cowpea flour contained higher amount of protein while the unripe banana flour and wheat flour had higher levels of carbohydrate than the cowpea flour. The wheat flour had higher sodium, calcium, magnesium and phosphorous contents than the other flours, which were closely followed by those of the unripe banana flour. The moisture contents of the noodles varied from 9.15-11.25%. The ash contents of the noodles ranged between 1.03 and 1.80%.The crude fiber, fat and carbohydrate contents of the noodles increased with the level of cowpea flour in the noodles. The energy contents of the noodles ranged from 383.39-422.31Kcal/100g. The cooking time decreased from 10.50 min in wheat flour noodles to 7.50 min in the noodle containing 40% cowpea flour. However, the cooking loss and weight increased as the amount of cowpea flour in the noodles increased. The wheat flour noodles were rated higher for color, taste and overall acceptability but not for flavor and mouthfeel. The score for overall acceptability of the wheat flour noodle was 8.60 while those of the composite flour noodles containing 10 and 20% cowpea flour were 8.15 respectively on 9-point Hedonic scale. It is concluded that noodles could be produced from 70% wheat, 20% cowpea and 10% unripe banana flour blends without affecting the qualities of the noodles.
Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
Chinese Journal of Medical Research, 2018
Wheat flour is widely used in many food industries involving noodles. Therefore, noodles are an important part in the diet of many countries around the world. The objective of this study was to assess the nutritional and sensory characteristics of wheat-sorghum and Wheat-millet enhanced with guar flour for noodles production. The noodles were prepared as Daber-noodle and millet-noodle by mixing wheat flour to Daber or millet flours to obtain a mixture of 10%, 20% and 30% noodles) compared to control (Nobo). The falling number of wheat flour was 441, wet gluten was 32±0.01%, and dry gluten was 22±0.3%. As the concentration of millet and Daber flour increased in the prepared noodles, the moisture, ash, oil and protein contents consequently increased, while the case was reversed in carbohydrate contents. In the millet-noodle, and at the mixture of 10%, 20% and 30%, Na were 0.23, 0.31 and 0.31 mg/100g, respectively, while were 0.18, 0.24 and 0.25 mg/100g in Daber-noodle, whereas potassium content, at the same mixtures were 0.25, 0.22 and 0.32 mg/100g, respectively, in the millet-noodle, and 0.20, 0.29 and 0.29 mg/100g, respectively, in Daber-noodle. It seemed that control-noodle sample was more acceptable followed by Daber-noodle samples while the millet-noodle samples were the last choice for the panellists. ANOVA proved that the different noodle samples were statistically significant, i.e. some samples are highly preferred by panellists while others are fairly accepted. Further studies should concern adding some additives to improve acceptability for millet-noodle and Daber-noodle.
Product Preparation of Instant Noodles from Wheat Flour Supplementing with Sweet Potato Flour
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Sweet potato (Ipomoea batatas) available throughout the country and is very important. Sweet potato flour is good source of carbohydrates less expensive and highly beneficial. The current study was carried out to evaluate the noodles prepared from the supplemented flour of sweet-potato flour with various proportions. Four different treatments were used for this study including T1 100 % wheat flour, T2 90 % wheat flour and 10 % sweet potato flour, T3 80% wheat flour and 20 % sweet potato flour, and T4 70 % wheat flour and 30 % sweet potato flour. The noodles prepared with T1 = (WF 100 % Control) showed 8.42% moisture, 2.36 ash, 11.11% protein, 6.72% fat content, 59.53% starch, 67.41% carbohydrate, 0.68% crude fiber, 0.11% acidity of water, as compared to noodles prepared with (T3 = WF 80+ SPF 20%) results showed that 8.23% moisture, 5.80% ash, 11.99% protein, 7.23% fat content, 61.50% starch, 68.50% carbohydrate and 0.88% crude fiber, It was concluded that noodles prepared with T1 W...
Kasetsart Journal - Social Sciences
Unripe banana flour is a starchy food that contains a high proportion of indigestible compounds such as resistant starch, and non-starch polysaccharides, which are included in the dietary fiber content. The objective of this study was to use unripe banana flour as an ingredient to make dried noodle products of high nutritional quality with low carbohydrate digestibility and rich in resistant starch. The effect of wheat flour substitution with unripe banana flour was investigated in terms of the physicochemical, textural, cooking and sensory qualities of dried noodles. Five additional dried noodles were prepared by substituting wheat with 10, 20, 30, 40, and 50% banana flour. The optimal ratio of noodle from banana flour was investigated using sensory qualities in comparison with the control (100% wheat flour). The results of noodle formula development indicated that as the amount of banana flour increased, the stickiness of the noodles decreased and the appearance became darker. The...
Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles
Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017), 2018
The study has utilized chickpea and okara composite flours and produced best formulation based on sensory and physicochemical characteristics. Formulation of F3 which comprised of 75% of wheat flour, 12.5% of chickpea flour and 12.5% of okara flour was selected as the best formulation. The qualities of best formulation and control were compared through proximate analysis, dietary fiber, energy content and cooking qualities. F3 was better than control in terms of significantly higher ash, crude protein, crude fiber contents and significantly lower crude fat, carbohydrates and energy contents, and it also rich in dietary fiber (10.05g/100g). Furthermore, F3 has significantly higher cooking yield, longer optimal cooking time, lower rehydration rate and higher cooking loss. The storage quality of the best formulation's accelerated shelf life study for eight months was evaluated via water activity test, physicochemical tests, microbiological and sensory tests. The increased in water activity and decreased in pH value, reduced brightness, increased redness and yellowness of noodles, reduced tensile strength and changes in the textural properties. Nonetheless, the noodles were still safe to be consumed and accepted by the panellists. To conclude, the incorporation of chickpea and okara flours into the instant noodles boosts the nutrient contents but results in poorer textural properties. Further study regarding the alternatives to improve the textural properties of the noodles would be worthwhile.
Preparation and Characterization of Protein and Fibre rich instant noodles
IJCRT, 2020
Instant noodles are generally one of the staple food eaten in many Asian countries. Instant noodles have become recognized globally and its global use is growing day by day. The quality attributes of instant noodles such as flavor, texture, convenience, safety and long shelf life make them attractive. In the current research, protein and fiber rich noodles were prepared by incorporation of soy and oats flour. Soya and Oats flour are used in the proportion of 1:1 respectively. Some other ingredients at different concentration like wheat flour, guar gum, maida, gelatin and corn starch at specific proportion were used. The chemical composition of selected noodles showed moisture content 9.2%, fat 0.19%, and ash content of 2.1% which reveals that it is a good source of nutrients in comparison with others. Moreover, the cooking qualities were also evaluated and it showed that cooking time of 8 min, swelling index 1.38 and water absorption 112.18 %. Final product was studied for its sensory evaluation up to 7 days at room temperature. It was found that product retained its sensory properties during the storage period and product was relished very much by panel of judges.
Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour
African Journal of Food Science, 2021
Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and sensory properties of instant fried noodles. Four flour blends in ratios of 100:0:0, 80:15:5, 70:20:10, 60:25:15 wheat, soybean and carrot pomace flour respectively were prepared. The results indicated a significant difference (P<0.05) in protein and crude fiber content of the noodles made from the flour blends. The cooking loss and water absorption increased with increase in the amount of substituted soybean and carrot pomace flour. There was no significant difference in the tensile strength among noodles. However, breaking length of the noodles decreased with increase in replacement of soybean and carrot pomace flour. The noodles decreased in brightness with increased carrot pomace substitution. Noodles made from 80% wheat flour, 15% soybean flour and 5% carrot pomace were the most preferred by the sensory panelist. Incorporation of soybean flour and carrot pomace flour improved the nutritional quality and sensory attributes of the instant fried noodles.
Current Research in Nutrition and Food Science Journal, 2020
Noodles play an important role as a potential alternative staple food in Indonesia. The nutritious non-wheat noodles are potentially develop through utilizing Indonesia's abundant local commodities, such as sorghum, mung bean and sago noodles Besides that the different characteristics of starch types in these raw materials will produce the different quality of noodles. Thus, the aim of this study is to determine the physical characteristics, cooking quality and sensory quality of various noodle formulas. Five formulas with different proportions of sago and sorghum flour are used in this study, 50:20 (F1), 40:30 (F2), 30:40 (F3), 20:50 (F4), 10:60 (F5), respectively. The results show that three raw materials have higher dietary fiber than the wheat flour has. Sorghum, mung bean and sago contain resistant starch of 9.50, 9.63 and 10.58 mg/100g, respectively. F1 Noodle formula with Sorghum: Mung Bean: Sago proportion of 20: 30: 50 has closer sensory quality (taste, aroma and texture) to the wheat noodle. F1 composite flour have better pasting properties than other formula, with the pasting temperature about 78.20 o C, peak viscosity 1799 RVU, breakdown 768 RVU, final viscosity 1632 RVU and peak time 4.4 min. The F1 noodle formula has the highest cooking loss value, and the highest texture compared to the other formulas. The conclusion of this study is F1 formula has the potential opportunities as an alternative non-gluten functional food product development with physical and sensory quality close to wheat noodles, nevertheless it has high cooking loss value.