Abstract:
The objective of this study was to improve the quality of wheat-based noodles by introducing soy flour. The soy bean is a Fabaceae dicotyledonous plant in which the levels of proteins, fibers, lipids, and ash are all extraordinary. Composite flour noodles were made by combining soy flour (SF) at levels of 2%, 4%, 6%, 8%, and 10% with wheat flour. All of the components were combined together to make a compact dough that was then pushed through a noodle making machine to produce longer thin noodle-strands. and dried for 5 hours in a hot air oven at 50°C. The noodle samples were packed in polythene bags and stored at room temperature 23-25°C at 70-75% relative humidity for 45 days. The findings expressed, different concentrations of soy flour had better influence on moisture contents, ash contents, protein contents, fat contents, water absorption index, swelling power, solubility, water uptake ratio, fat absorption capacity, foaming capacity, cooking weight, cooking loss and cooking time. Moreover, cooking quality of samples was analyzed, and results have shown that cooking weight, cooking loss and cooking time were significantly varied. Results regarding sensory parameters including appearance, aroma, texture, taste and overall acceptability have shown significant variation because of addition of soy flour.
Page(s):
91-91
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Composite Flour
,
functional properties
,
noodles
,
sensory parameters
,
soy flour