Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles
|dc.identifier.citation||Jayasena, Vijay and Leung, Peggy P.Y. and Nasar-Abbas, Syed M. 2010. Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles. Journal of Food Quality. 33 (6): pp. 709-727.|
Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents. To improve the nutritional quality of instant noodles, samples were prepared by incorporating lupin flour, which is high in protein and dietary fiber contents, at 10, 20, 30, 40 and 50% levels. Two sets of noodle samples were made; one with 0.05% added ascorbic acid and the other without added ascorbic acid. The uncooked samples were evaluated for color, protein, fat and mineral contents. The cooked samples were analyzed for cooking loss, color and textural properties in comparison with the control sample. Sensory characteristics (color, flavor, texture, taste and overall acceptability) were also evaluated to find out the optimum acceptable level of lupin flour incorporation in the instant noodles.There was no significant increase in the cooking losses at ≤30% lupin incorporation. The color of both uncooked and cooked noodles became more yellowish with the increase in lupin concentration. However, the addition of ascorbic acid (0.05%) improved the color of cooked instant noodles. The addition of 20% lupin flour improved the nutritional value of the product by increasing protein by 42% and dietary fiber by approximately 200% without affecting the sensory properties of instant noodles.
|dc.publisher||Wiley-Blackwell Publishing, Inc.|
|dc.title||Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles|
|dcterms.source.title||Journal of Food Quality|
|curtin.department||School of Public Health|
|curtin.accessStatus||Fulltext not available|