Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends

被引：6

作者：

Adebowale, Olalekan J. ^{[1
]}

Salaam, Hafeez A. ^{[1
]}

Komolafe, Olakunle M. ^{[1
]}

Adebiyi, T.A. ^{[2
]}

Ilesanmi, Idayat O. ^{[1
]}

机构：

[1] Department of Food Technology, The Federal Polytechnic, Ilaro,Ogun State, Nigeria

[2] Department of Nutrition and Dietetics, The Federal Polytechnic, Ilaro,Ogun State, Nigeria

来源：

Journal of Culinary Science and Technology | 2017年 / 15卷 / 01期

关键词：

Food products - Sensory analysis - Starch;

D O I：

10.1080/15428052.2016.1204973

中图分类号：

学科分类号：

摘要：

Wheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, fat, ash, crude fiber, moisture and calorific values of the flour noodles ranged from 4.76 to 0.33%, 0.35 to 0.57%, 0.83 to 0.57%, 0.53 to 0.57%, 8.03 to 0.15% and 349.51 to 355.81 kcal/100 g respectively. Moisture content increased with increasing addition of MS and later reduced. Addition of MS flour up to 30% had no significant effect on the overall acceptance of noodles. The results showed that MS flour can be incorporated up to 30% for noodles to improve the nutrient value without affecting the acceptability. There were no significant difference (p © 2017 Taylor & Francis.

引用

页码：75 / 88