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Effect of Wheat Flour Substituted with Tapioca Starch and Soy Flour on Qualities of Noodle
| Content Provider | Semantic Scholar |
|---|---|
| Author | Charoenkul, Apinya |
| Copyright Year | 2013 |
| Abstract | The objective of this research was to study the substitution of tapioca starch and soy flour (ratio 1:1 by weight) for wheat flour in noodles at 0 (control), 10, 20 and 30% by weight of wheat flour. The results indicated that L*, a* and b* of uncooked noodles and also a*, b* and cutting force of cooked noodles increased with the amount of wheat substitution. The 30% wheat substituted noodles were insignificantly different (p>0.05) in sensory scores of all attributes from 20% wheat substituted noodles. Based on storage stability of the 30% wheat substituted noodles at 4°C for 7 days, the cutting force of both uncooked and cooked noodles, L* and b* of uncooked noodles, L* and a* of cooked noodles, including sensory scores in all attributes except flavor, decreased with the storage time. However, the protein and fat content of the 30% wheat substituted noodles was higher than the control. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://eprints.utcc.ac.th/1194/1/1194fulltext.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
