التفاصيل البيبلوغرافية
| العنوان: |
Short Communication Effect of processing on the qualities of noodles produced from corn grit and cassava flour. |
| المؤلفون: |
Obadina, A. O., Oyewole, O. B., Archibong, U. E. |
| المصدر: |
International Food Research Journal; Nov2011, Vol. 18 Issue 4, p1563-1568, 6p |
| مصطلحات موضوعية: |
NOODLES, PASTA products, FLOUR, WHEAT products, CASSAVA flour, PROTEINS |
| مستخلص: |
The effect of supplementing 'noodles' with cassava flour and corn grit on physicochemical properties of the products was studied. Cassava flour and corn grit were supplemented at 33% level and mixed with 67% wheat flour. Consumer acceptability of supplemented 'noodles' with corn grit was high compared to cassava supplemented noodles. Fibre content increased to 1.50% for cassava supplemented noodles and 3.8% for corn grit noodles. Colour and texture of supplemented noodles were more attractive compare to that from cassava. Noodles supplemented with cassava flour showed a high swelling power with a higher degree of gelatinization than corn grit supplemented noodles; this might quite not be unconnected with the low level of amylase and high amylopectin content. It can also be concluded that noodles supplemented with corn grit or a mixture of these flours may be attractive as health food or as an economical high protein source food. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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