Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

KN, Pakhare; Ac, Dagadkhair; Is, Udachan; Ra, Andhale

doi:10.4172/2157-7110.1000629

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…The amount of solid substance lost in cooking water is referred to as cooking loss. It was determined according to procedures explained by Kumar [19], Pakhare et al [25]. During the determination, 10 g of noodle sample was measured using a BOECO Germany analytical balance (Boeckel + Co BBL31 21505716 XX43-0035).…”

Section: Cooking Lossmentioning

confidence: 99%

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Mpalanzi,

Chaula,

Wenaty

2023

EJNFS

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Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour. Textural qualities of the noodle samples were measured, including hardness, cohesiveness, springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or sardine powder increased. The noodle samples' cooking loss, volume increase and water absorption were also measured. Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss as well as lower volume and water absorption. This implies that the inclusion of these powders altered the texture and water-holding capacity of the noodles. Additionally, sensory evaluations were performed to determine the acceptability of the developed noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that when the concentration of moringa leaf powder or sardine powder increased the sensory properties of the noodles samples were altered. Lower concentrations of these powders were related with greater acceptance scores in general. Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf powder and sardine powders altered these properties with larger concentrations causing more noticeable changes.

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Section: Cooking Lossmentioning

confidence: 99%

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Mpalanzi,

Chaula,

Wenaty

2023

EJNFS

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“…Metode ini sangat berguna untuk menemukan resep yang tepat untuk membuat mie lidi dan mengetahui daya terima konsumen. Proses define dimulai dengan menetapkan satu resep acuan dari beberapa resep standar untuk mempertahankan kualitas mie (Pakhare et al, 2016). Resep acuan dipilih berdasarkan pengamatan dan percobaan yang dilakukan dari 3 resep standar dengan aspek yang diamati adalah warna, rasa, aroma, dan tekstur dengan menggunakan angket.…”

Section: Metodeunclassified

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Widiyawati

Komariah

2020

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

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Product Preparation of Instant Noodles from Wheat Flour Supplementing with Sweet Potato Flour

Nawaz

Khaskheli

Soomro

et al. 2023

joarps

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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 WF 90% + 10% showed better results in physico-chemical properties of instant noodles. Overall acceptability was given in terms of sensorial parameters due to the good flavor of instant noodles. It was concluded from the study that addition of sweet potato flour improved the visual appearance of noodles from white to creamy, and the texture was found to be softer, as indicated by sensory analysis of the resulting noodle.

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Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

Cited by 4 publications

References 10 publications

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Product Preparation of Instant Noodles from Wheat Flour Supplementing with Sweet Potato Flour

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