Cooking quality and sensorial properties of noodle supplemented with oat flour
No Thumbnail Available
Date
2011-04
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Korean Society Food Science and Technology-Kosfost
Abstract
Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, crude fat, ash, Mn, Fe, Zn, and Mg contents of noodles increased. Oat flour caused increases in cooking loss of noodles. Sensory and cooking characteristics of noodles were negatively effected when oat flour level was increased compared with the control. Noodle with 10% oat flour received the highest sensory scores in all noodle samples containing oat flour. Overall acceptability scores of control and in only the noodle with 10% oat flour were found statistically (p < 0.05) similar. Especially, the usage of 10% oat flour in noodle formulation gave satisfactory results in terms of acceptability.
Description
Keywords
Food science & technology, Oat, Noodle, Cooking quality, Sensory property, Color, Asian Noodles, Enrichment, Biotechnology, Color, Genetic engineering, Cooking characteristics, Cooking quality, Noodle, Overall acceptability, Quality characteristic, Sensorial properties, Sensory properties, Sensory scores, Quality control
Citation
Aydın, E. ve Göçmen, D. (2011). "Cooking quality and sensorial properties of noodle supplemented with oat flour". Food Science and Biotechnology, 20(2), 507-511.