Mohamed Zaki, Nur Irsalina (2020) Proximate composition and sensory evaluation of noodles made from wheat flour and composite barnyard millet flour. [Project Paper] (Submitted)
![[img]](http://psaspb.upm.edu.my/style/images/fileicons/text.png) |
Text
FPSK3 2020 1.pdf Download (1MB) |
Abstract
Noodles are widely consumed throughout the world. It is a fast-growing sector because noodles are convenient, low cost, and easy to cook. Besides, it also has a relatively long shelf life. Noodles is one of the essential and staple foods in many Asian countries that have been consumed for thousands of years. Most of the noodles that are commercialized in the market are commonly made from wheat flour that is rich in carbohydrate but lacking in crucial nutrients such as dietary fiber. Hence, grains composite flour products are primarily targeted as the vital carriers of nutrition and can also promote health benefits for consumers. The utilization of composite barnyard millet flour for the preparation of noodles is suitable due to its higher dietary fiber content. The purpose of this study was to determine the nutrient composition of food products (noodles) made from wheat flour and composite barnyard millet flour. The sensory evaluation was also evaluated which include the attributes of appearance, aroma, color, firmness, taste, and overall acceptability of noodles samples. The proximate composition was analysed using AOAC international methods. Sensory evaluation was involved with 21 untrained panellists among students from Universiti Putra Malaysia. Nutrient composition of noodles showed that 1.08% of ash and 6.42% of dietary fiber content was significantly higher (p<0.05) in composite barnyard noodles against wheat noodles sample of 0.45% and 1.92% respectively. However, fat content decreased significantly (p<0.05) in composite barnyard noodles (0.96%). No significant change (p>0.05) was observed in moisture, protein and available carbohydrate content between composite barnyard noodles and wheat noodles. For the sensory evaluation, it seemed that commercialized wheat noodles are more acceptable followed by handmade wheat noodles while the composite barnyard millet noodles were the last choice by the panellists. However, the composite barnyard noodles received sensory score 6 which was slightly acceptable by the panellist, thus the noodles variants could be potentially consumed and give health benefits to the consumer.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 04 Sep 2023 04:11 |
| Last Modified: | 04 Sep 2023 04:11 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1223 |
Actions (login required)
 |
View Item |