The effect of different types of flour on yellow alkaline noodle quality: sensory and texture / Mohd Alif Mohd Mokhtar
The effect of different types of flour on yellow alkaline noodle was investigated in terms of sensory and texture. The analysis of noodle cooking quality and sensory evaluation were conducted to represent the sensory acceptability while the use of texture profile analysis (TPA) to represent the phys...
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/100056/1/100056.pdf |
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| Summary: | The effect of different types of flour on yellow alkaline noodle was investigated in terms of sensory and texture. The analysis of noodle cooking quality and sensory evaluation were conducted to represent the sensory acceptability while the use of texture profile analysis (TPA) to represent the physical analysis. pH of each noodle was also determined as the noodle must fall within the range of alkaline condition. This study was conducted since there were little researches being done to the incorporation of lentil flour for yellow alkaline noodle especially in Malaysia market. Moreover, the buckwheat flour used is not common to Malaysian food industry even though it resembles the properties of wheat flour. The significances of this study are to obtain the effect of partial replacement for each type of flour to noodle for the purpose of large scale production. Noodle samples were done using different level of addition, namely 30%, 40% and 50% level of flour. 30 trained panelists were used during the hedonic scale rating to look for the overall acceptability of all samples. Then, the best three samples from each type of flour further evaluated for quantitative descriptive analysis (QDA) to look for in depth characteristics of noodles. This study showed that the highest percentage of flour that can be incorporated and the relationship to noodle properties. There were also a close relationship between noodle colour, cooking characteristics (namely, optimum cooking time, solid loss and water uptake) and texture profile analysis. This study also revealed that the 40% level of chickpea flour added giving the optimum score among all samples given by the panellists and other tests conducted. |
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