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. Attached Files Name Description MIMEType Size Downloads Title Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties Author(s) Akanbi, T. O. orcid.org/0000-0002-9249-6503 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 Persistent URL http://hdl.handle.net/10536/DRO/DU:30108198 Document type: Journal Article Collections: Faculty of Science, Engineering and Built Environment School of Life and Environmental Sciences Related Links Link Description Connect to published version (open access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Wed, 09 May 2018, 12:48:20 EST Thu, 10 May 2018, 05:00:26 EST Thu, 10 May 2018, 06:04:18 EST Thu, 10 May 2018, 09:57:52 EST Thu, 10 May 2018, 10:00:57 EST Thu, 10 May 2018, 11:53:54 EST Filtered Full Citation counts:   Cited 0 times in TR Web of Science Cited 15 times in Scopus Search Google Scholar Access Statistics: 194 Abstract Views, 2 File Downloads  -  Detailed Statistics Created: Wed, 09 May 2018, 12:48:20 EST

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