Abstract
The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10%). Noodles supplemented with OBF exhibited significantly higher cooking loss (5.50–6.29%), hardness (0.80-1.18 kgf/mm2), and resistant starch content (RSC) (13.72– 16.06 g/100g) compared to the control group (4.69%, 0.43 kgf/mm2 and 11.47 g/100g for the cooking loss, hardness and resistant starch content). Regarding the color analysis results, the control group had a significantly higher L* value (black to white) than the noodles supplemented with OBF (p < 0.05), but the a* (red to green) and b* values (yellow to blue) (0.96, 3.61, 3.81, and 3.97 and 6.37, 12.47, 13.67, and 14.36; 0.70 and 5.15 for the control group) were contrary. Our results exhibited the formulated noodle products with Taiwan Oolong banana, thus offering greater quality for fine-tuning the properties of noodle products.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
