publication . Article . Other literature type . 2014

the studies on the preparation of instant noodles from wheat flour supplementing withs weet potato flour

Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.; Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.;
Open Access
  • Published: 31 Dec 2014 Journal: Journal of the Bangladesh Agricultural University, volume 12, pages 135-142 (issn: 1810-3030, eissn: 2408-8684, Copyright policy)
  • Publisher: ScopeMed Publishing
<jats:p>The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodl...
free text keywords: Instant noodles, Sweet potato flours, Shelf life etc., Food Consumption/Nutrition/Food Safety,, Peroxide value, Flavour, Flavor, Food science, Agronomy, Shelf life, Chemistry, Absorption of water, Potato starch, Starch, chemistry.chemical_compound, Instant, Food Consumption/Nutrition/Food Safety, Instant noodles, Sweet potato flours, Shelf life etc.
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