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

Adebowale, J. Olalekan and Salaam, Hafeez and Komolafe, Olakunle M. and Adebiyi, T. A. and Ilesanmi, Idayat O. (2017) Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends. Journal of Culinary Science & Technology, 2 (1). pp. 75-88. ISSN 1542-8052

Text 2017 Adebowale Salaam Komolafe Adebiyi Ilesanmi-Noodles from Wheat Flour- Modified Starch of AFB Blends.pdf Download (1MB)

Abstract

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 < 0.05) in the sensory attributes of the noodles up till 30% level of inclusion with MS.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	14 Jul 2020 14:05
Last Modified:	14 Jul 2020 14:05
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1028

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