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Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour
Author(s) -
COLLINS J.L.,
PANGLOLI P.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04446.x
Subject(s) - food science , flavor , soy flour , lightness , chemistry , orange (colour) , carotene , wheat flour , dietary fiber , optics , physics
Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all‐purpose wheat flour. These ingredients provided β‐carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β‐carotene, while DSF reduced lightness and added no β‐carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.