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Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder


Citation

Abdul Shukri, Farah Syahirah and Wei, Yii Hung and Abidin, Mohd Zahid and Hashim, Norhashila and Radzuan, Mohd Nazren and Pak Dek, Mohd Sabri (2022) Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. Borneo Journal of Sciences & Technology, 4 (1). 65 - 69. ISSN 2672-7439

Abstract

Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The objective of this study is to evaluate the sensory properties of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. In this study, noodles were prepared with three different level percentages (10%, 20%, and 30%) of Dabai powder as wheat flour substitution. The four-formulation including a control were evaluated for the sensory properties in terms of colour, aroma, taste, texture, overall acceptability and purchase intention. Among all the formulations, Dabai noodles of formulation 1 (10% Dabai) showed significant overall preference by the panelists. Panelists found that noodles incorporated with 10% Dabai powder are attractive for normal consumer while noodles incorporated with 30% Dabai powder are appealing for Dabai fruits lovers considering the aroma and taste as well.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3570/bjost.2022.4.1-10
Publisher: UTS Publisher
Keywords: Dabai; Dabai powder; Noodles; Sensory evaluation
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 04 Dec 2023 02:53
Last Modified: 04 Dec 2023 02:53
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3570/bjost.2022.4.1-10
URI: http://psasir.upm.edu.my/id/eprint/103174
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