Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Akanbi, T. O., Nazamid, S., Adebowale, A. A., Farooq, A. and Olaoye, A. O. 2011, Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties, International food research journal, vol. 18, no. 4, pp. 1283-1287.

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Title Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties
Author(s) Akanbi, T. O.ORCID iD for Akanbi, T. O.
Nazamid, S.
Adebowale, A. A.
Farooq, A.
Olaoye, A. O.
Journal name International food research journal
Volume number 18
Issue number 4
Start page 1283
End page 1287
Total pages 5
Publisher Universiti Putra Malaysia
Place of publication Selangor, Malaysia
Publication date 2011-09
ISSN 1985-4668
Summary Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
Language eng
Field of Research 0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2008, IFRJ
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