Quality evaluation of noodles produced from wheat (triticum spp) and almond seed flour blends (original) (raw)
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2021
The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increa...
2018
Noodles, a staple food was produced from blends of orange fleshed sweet potato (OFSP) (Ipomea batatas) and Sesame (Sesamum indicum) as a composite flour and substituting with Wheat flour (Triticum aestivum) at different proportions of 100:0:0 (Wheat), 90:5:5 (Wheat, OFSP, Sesame), 80:10:10 (Wheat, OFSP, Sesame) and 80:15:5 (Wheat, OFSP, Sesame). These formulated blends were used to produce noodles and the noodles were subjected to proximate analysis and sensory evaluation. Results from the proximate analysis revealed that fat, fiber and ash were higher in the formulated blends than the control while Carbohydrate and Protein decreased with increase in OFSP. Moisture content of the control was higher and significantly different (p<0.05) from other samples. The result of the Sensory evaluation based on a nine-point hedonic scale showed that apart from the control which was the most acceptable, noodles supplemented with OFSP up to 15% and Sesame 5% were acceptable by the panelists.
Journal of Food Science and Engineering
The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proximate, mineral and sensory analysis. Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%, ash 1.84-3.67%, fat 1.95-3.61%, crude protein 10.07-14.44%, carbohydrate 33.15-61.45%, dietary fibre 16.65-36.22% and caloric value 214.53-288.28 kJ/100 g. There was a significant increase (p < 0.05) in the moisture, ash, fat, crude protein and dietary fibre of the noodles on the substitution with cowpea flour, acha flour and MLP. Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g, potassium 26.70-40.40 mg/100 g, calcium 18.03-59.02 mg/100 g, iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g. Noodle sample produced from 75% wheat and 25% cowpea flours were significantly higher (p < 0.05) in mineral content (except for potassium). Sensory evaluation results showed that cowpea and acha flours can be substituted at 25% levels with 75%, wheat flour and acha flour can as well be substituted at 50% with 50% cowpea flour while MLP at 2% with 50% wheat flour, 23% acha flour and 25% cowpea flour without significantly (p < 0.05) affected the sensory attributes of the noodles. This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.
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.
Toros University Journal of Food, Nutrition and Gastronomy
The purpose of this study is to produce and evaluate qualitatively, instant noodles from wheat, rice and mushroom flour blends. A composite flour of wheat and rice flours (90:10) was obtained as the best blends after a preliminary sensory evaluation and substituted with 10, 20, 30, 40 and 50 % mushroom flour coded as WRM1 (90:10), WRM2 (80:20), WRM3 (70:30), WRM4 (60:40), WRM5 (50:50) and commercial noodles (Indomie) served as the control. The formulated blends were used to produce instant noodles. The instant noodles were analysed for proximate composition, micronutrients (vitamin B1 , B2 and B3 , iron, potassium, and phosphorus) microbial quality, cooking characteristics, sensory qualities and functional properties of the flour blends using standard procedures. Results showed that mushroom flour increased the crude protein (9.49-15.39 %), ash (1.39-5.31 %), crude fiber (1.50-5.40 %), moisture content (7.92-14.48 %). It, however, decreased the fat (0.5-1.50 %) and carbohydrate cont...
Brazilian Journal of Food Technology, 2021
Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habit among people. Oat is a cereal with high nutritional value. Therefore, the current research was undertaken to increase the nutrient content of noodles using oat flour and to evaluate the effects of oat flour on the physicochemical properties and sensory attributes of the noodles. The noodles were prepared following five different formulations (oats: wheat flour in the ratio of 0:100, 20:80, 25:75, 30:70 and 35:65). Other ingredients like table salt, carboxymethyl cellulose (CMC), corn starch, and water were equal in each formulation. To evaluate the best formulation, proximate analysis, functional characteristics and sensory assay were conducted on samples. The formulation having 70% of wheat flour and 30% of oat flour showed the best performance in proximate analysis and sensory evaluation. This formulation of noodles has 13.03% of protein, 1.51% of fat, 1.46% of total ash, 0.76% of fi...
The study was conducted with the aim of increasing protein content of the noodles and utilizing the underutilized more nutritious tamarind kernel powder. Formulations were prepared by keeping semolina constant at (50%) and added whole wheat flour and tamarind kernel powder in the ratios (50%:0%, 40%:10%, 30%:20, 20%:30%) respectively. These were extruded using single screw extruder. These were assessed for their sensory properties, nutritional composition and shelf life studies. the formulation S2 (10% tamarind kernel powder) containing 13.69% protein,2.25% fat, 1.97% crude fiber, 2.95% minerals,66.05mg/100g of calcium,143.98mg/100g of potassium was found to be the most accepted. The sensory evaluation results showed that noodles prepared with 10% tamarind kernel powder perceived as the most accepted product.
2018
Enormous post-harvest losses (35 - 60%) associated with banana and plantain products in Nigeria and other producing countries in the tropics culminate in great losses for farmers. In Nigeria, unripe plantain is normally processed into flour with limited consumption only as reconstituted dough in local food systems. Previous studies established that Nigerians have acquired taste for noodles and it is widely consumed across all strata of the economic divide. Information regarding the production of instant noodles from Musa spp. is rarely found in literature; hence in this study the quality characteristics of instant noodles produced from Musa spp – wheat composite flours was investigated. Musa spp – wheat composite flours in the ratios 0:100; 5:95; 10:90; 15:85; 20:80 and 25:75 were processed into instant noodles. The proximate composition, sensory, textural and cooking quality of the instant noodles were determined following standard procedures. The results showed a corresponding increase in the crude fat, ash and fibre contents of instant noodles as the percentage substitution with Musa spp flour in the instant noodle formulation increased. Significant differences (p<0.05) were observed in the taste, colour, flavor, texture and overall acceptability of the products. It was observed that cooking time and cooking loss decreased from 4.38 – 3.40 min and 7.61 – 5.51% as percentage substitution increased, respectively; whereas cooking gain, moisture and fat uptake increased as substitution level increased. The force–deformation curve of Musa spp - wheat instant noodle obeyed the Hooke’s law showing a decrease in the strength characteristics of noodles as percentage substitution with Musa spp flour increased. The production of instant noodles from banana and plantain offers means of promoting and extending its utilization, thereby boosting the income obtainable from its production.
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...