期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 7, 页码 4586-4593出版社
WILEY
DOI: 10.1111/ijfs.15796
关键词
Food waste; functional food; high fibre; noodles development; sugarcane bagasse; waste utilisation
资金
- Universiti Putra Malaysia [GP-IPS/2018/9615800]
This study incorporated sugarcane bagasse into noodles at different ratios and found that 5% incorporation resulted in the closest value to commercial noodles in terms of fiber content and dialyzable glucose concentration, while also maintaining high overall acceptability.
Sugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into the development of noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre of noodles significantly increased from 3.39% (control noodles; - without SB) to 13.85% with 15% SB incorporation. All SB incorporated noodles (SBNs) were qualified to be labelled as 'High in dietary fibre'. The 15% SBN had the highest fibre content and lowest dialyzable glucose, but the organoleptic properties were the lowest. Due to that, 5% SBN was deemed to be the most suitable ratio for noodles incorporation, as it had the closest value towards the commercial noodles in terms of colour, texture, fibre content and dialyzable glucose concentration of noodles samples. In terms of sensory evaluation, the 5% SBN had the highest overall acceptability, and the ratio was suitable for noodles development.
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