Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/324
Title: Effect of Wheat Flour Substituted with Tapioca Starch and Soy Flour on Qualities of Noodle
Authors: Charoenkul, Apinya 
Issue Date: 2013
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Apinya Charoenkul (2013) Effect of Wheat Flour Substituted with Tapioca Starch and Soy Flour on Qualities of Noodle. University of the Thai Chamber of Commerce Journal Vol.33 No.1.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: The objective of this research was to study the substitution of tapioca starch and soy flour (ratio 1:1 by weight) for wheat flour in noodles at 0 (control), 10, 20 and 30% by weight of wheat flour. The results indicated that L*, a* and b* of uncooked noodles and also a*, b* and cutting force of cooked noodles increased with the amount of wheat substitution. The 30% wheat substituted noodles were insignificantly different (p>0.05) in sensory scores of all attributes from 20% wheat substituted noodles. Based on storage stability of the 30% wheat substituted noodles at 4°C for 7 days, the cutting force of both uncooked and cooked noodles, L* and b* of uncooked noodles, L* and a* of cooked noodles, including sensory scores in all attributes except flavor, decreased with the storage time. However, the protein and fat content of the 30% wheat substituted noodles was higher than the control.
URI: https://scholar.utcc.ac.th/handle/6626976254/324
ISSN: 0125-2437
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:JEO: Journal Articles

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