| dc.description.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 | en_US |
