Oat noodle

Abstract

In this research the effects of oat flour on the quality characteristics of noodle were investigated. For noodle preparation, oat flour was used to replace wheat flour in the formulation at the levels of 10 and 20%. Salt (5 g/kg, flour base), pasteurized liquid egg (200 g/kg, flour base) and sodium stearoyl-2-lactylate (SSL) (5 g/kg, flour base) were used in the formulation. Control noodle included no oat flour. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, ash, crude fat, Mn, Fe, Zn and Mg contents of noodles increased. Oat flour caused increases in cooking loss of noodles. Colors of oat noodle were not unacceptable; they were well liked by the panelists. Sensory scores of noodle with 10% oat flour were higher than those of the sample with 20% oat flour. Although overall acceptance of noodles were found the best at control sample according to sensory analysis, noodles prepared with oat flour were also liked moderately and like slightly by the panelists. Especially, the usage of 10% oat flour in noodle formulation gave satisfactory results in terms of acceptability.