Studies on Production of Functional Noodles with Incorporation of Spinach Puree

Shere, P. D.; Devkatte, Anupama N.; Pawar, V. N.

doi:10.20546/ijcmas.2018.706.193

Cited by 21 publications

(18 citation statements)

References 13 publications

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“…Eke-Ejiofor and Allen [35] also reported that increase in water absorption of flours could be attributed to the presence of high amount of carbohydrates (starch) and fiber content and this could also result from the hydrophobic nature of carbohydrate and fiber. This finding is in agreement with Shere et al [22] who reported an increase in water absorption capacity of wheat, breadfruit and cassava starch composites as substitution with breadfruit and cassava starch increased. Increase in water absorption for noodles produced from wheatacha-bambara-cocoyam (60:10:20:10) could also be attributed to the relative high fiber content (1.64%) of the samples [22].…”

Section: Culinary Properties Of the Composite Flour Noodlessupporting

confidence: 93%

“…The decrease in cooking time as acha and cocoyam flour substitution increased might be due to the dilution of gluten in dough. This confirms the earlier report by Shere et al [22] that indicated the dilution of wheat gluten with spinach puree decreased composite noodles cooking time. This increase in cooking time as Bambara groundnut flour substitution increased could be probably due to the inherent properties of Bambara groundnut Omeire et al [8] also observed an increase in cooking time of noodles when four defatted legume flours (soybean, groundnut, bambara nut and melon seeds) were processed into flour and used in fortifying cassava-wheat composite flour for noodle production.…”

Section: Proximate Composition Of the Dried Noodlessupporting

confidence: 93%

“…Optimum cooking time was determined according to the method described by Shere et al [22] with slight modification. Forty grams (40 g) of noodles were dispersed in 250 ml boiling water.…”

Section: Culinary Properties Of Noodles 241 Optimum Cooking Timementioning

confidence: 99%

“…Cooking loss was determined according to the method described by Shere et al [22] with slight modification in which 10 g sample of noodles was placed into 300 ml boiling distilled water in a 500 ml beaker. After boiling for appropriate optimum cooking time for a particular noodle sample, the cooking water was collected in an aluminum dish and placed in oven at 105 o C and evaporated to dryness.…”

Section: Cooking Lossmentioning

confidence: 99%

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Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

Mepba

Emelike

Agiriga

et al. 2021

AFSJ

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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 increased without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased. The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

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Section: Culinary Properties Of the Composite Flour Noodlessupporting

confidence: 93%

Section: Proximate Composition Of the Dried Noodlessupporting

confidence: 93%

“…Optimum cooking time was determined according to the method described by Shere et al [22] with slight modification. Forty grams (40 g) of noodles were dispersed in 250 ml boiling water.…”

Section: Culinary Properties Of Noodles 241 Optimum Cooking Timementioning

confidence: 99%

Section: Cooking Lossmentioning

confidence: 99%

See 2 more Smart Citations

Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

Mepba

Emelike

Agiriga

et al. 2021

AFSJ

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show abstract

“…Mie lidi disajikan dengan ditambah saus morenggo yang dibuat berdasarkan penelitian sebelumnya (Komariah, 2011) guna meningkatkan daya tarik dan gizi (Nakanishi et al, 2018). Modifikasi dilakukan dengan menambahkan garam untuk menetralisir bau apek (Shere et al, 2018). Uji organoleptik mie lidi dilakukan melalui 2 tahap, yaitu skala terbatas, dengan dua tahap validasi oleh dosen ahli dan skala luas dengan menggunakan panelis semi terlatih.…”

Section: Uji Organoleptik Mie Lidiunclassified

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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