Citation
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 |
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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 |
Statistic Details: | View Download Statistic |
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