Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics
The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10 %). Noodles supplemented with OBF exhibited significantly higher co...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024167989 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846115933519609856 |
|---|---|
| author | Shu Chen Hsu Chin Fu Chou |
| author_facet | Shu Chen Hsu Chin Fu Chou |
| author_sort | Shu Chen Hsu |
| collection | DOAJ |
| description | The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10 %). Noodles supplemented with OBF exhibited significantly higher cooking loss (5.50–6.29 %), hardness (0.80–1.18 kgf/mm2), and resistant starch content (RSC) (13.72–16.06 g/100g) compared to the control group (4.69 %, 0.43 kgf/mm2 and 11.47 g/100g for the cooking loss, hardness and resistant starch content). Regarding the color analysis results, the control group had a significantly higher L∗ value (black to white) than the noodles supplemented with OBF (p < 0.05), but the a∗ (red to green) and b∗ values (yellow to blue) (0.96, 3.61, 3.81, and 3.97 and 6.37, 12.47, 13.67, and 14.36; 0.70 and 5.15 for the control group) were contrary. Our results exhibited the formulated noodle products with Taiwan Oolong banana, thus offering greater quality for fine-tuning the properties of noodle products. |
| format | Article |
| id | doaj-art-1a091338bb624b5fb416ed3f7b7fcdfb |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-1a091338bb624b5fb416ed3f7b7fcdfb2024-12-19T10:55:58ZengElsevierHeliyon2405-84402024-12-011024e40767Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristicsShu Chen Hsu0Chin Fu Chou1Food Safety/Hygiene and Laboratory Science, Chang Jung Christian University, Tainan City, Taiwan, ROCSafety and Health Science, Chang Jung Christian University, Tainan City, Taiwan, ROC; Corresponding author. Chang Jung Christian University, Changda Road, Tainan City, 71101, Taiwan.The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10 %). Noodles supplemented with OBF exhibited significantly higher cooking loss (5.50–6.29 %), hardness (0.80–1.18 kgf/mm2), and resistant starch content (RSC) (13.72–16.06 g/100g) compared to the control group (4.69 %, 0.43 kgf/mm2 and 11.47 g/100g for the cooking loss, hardness and resistant starch content). Regarding the color analysis results, the control group had a significantly higher L∗ value (black to white) than the noodles supplemented with OBF (p < 0.05), but the a∗ (red to green) and b∗ values (yellow to blue) (0.96, 3.61, 3.81, and 3.97 and 6.37, 12.47, 13.67, and 14.36; 0.70 and 5.15 for the control group) were contrary. Our results exhibited the formulated noodle products with Taiwan Oolong banana, thus offering greater quality for fine-tuning the properties of noodle products.http://www.sciencedirect.com/science/article/pii/S2405844024167989NoodleOolong bananaPhysicochemical characteristicsResistant starchRipe banana |
| spellingShingle | Shu Chen Hsu Chin Fu Chou Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics Heliyon Noodle Oolong banana Physicochemical characteristics Resistant starch Ripe banana |
| title | Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics |
| title_full | Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics |
| title_fullStr | Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics |
| title_full_unstemmed | Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics |
| title_short | Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics |
| title_sort | development of noodles prepared by partial supplementation with taiwan oolong banana and evaluation of their physicochemical characteristics |
| topic | Noodle Oolong banana Physicochemical characteristics Resistant starch Ripe banana |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024167989 |
| work_keys_str_mv | AT shuchenhsu developmentofnoodlespreparedbypartialsupplementationwithtaiwanoolongbananaandevaluationoftheirphysicochemicalcharacteristics AT chinfuchou developmentofnoodlespreparedbypartialsupplementationwithtaiwanoolongbananaandevaluationoftheirphysicochemicalcharacteristics |