Cooking, textural and sensory quality of non-fried instant noodles supplemented with GAC flour

Abstract

The objective of this project was to determine the cooking, textural and sensory characteristics of non–fried instant noodles supplemented with five different levels (control, 1%, 2%, 3%, and 4%) of Gac flour. For cooking quality, the cooking time, cooking loss and swelling index were estimated. The results showed that there was not a significant difference in optimal cooking time and swelling index of noodle samples. However, when up to 4% of wheat flour was replaced by Gac flour, the cooking loss increased significantly. The textural quality was determined in supplemented noodles before and after processed. Increasing the level of substitution from 1% to 4% Gac flour significantly (P<0.05) increased the stretchability of noodles. Noodles with more Gac flour had a more red color than those with less Gac flour. Adding more Gac flour increased the level of carotene in the noodle. Sensory evaluation results indicated that noodles with 4% Gac flour addition was rated the most acceptable and was not significantly different in terms of acceptability compared to the other samples. Keywords: Gac, Gac flour, noodle, cooking, swelling index, texture, color, sensory