Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study
2016
Kumoro, A. C. | Johnny, D. | Alfilovita, D.
In this study, two microalgae flours (Chlorella vulgaris and Spirulina platensis), and a seaweed flour (Eucheuma cottonii) were incorporated to wheat flour in noodles manufacturing. The objective of this study was to investigate the effect of the compositions of wheat flour- marine plants flours composite and the compositions of marine plants flour composites on the nutrition contents and culinary properties of the noodles. The results showed that the incorporation of microalgae to noodles dough, increased protein, fat, ash and dietary fibre contents, but reduced carbohydrate content of the noodles. No significant change was observed for moisture content. Furthermore, the incorporation of marine plants flours to wheat flour also produced noodles with acceptable culinary properties such as, texture, colour, aroma, and flavour. The best composition of flour composite for noodle manufacturing obtained in this work was 90 g wheat flour, 5 g Spirulina platensis, and 5 g Eucheuma cottonii flours. This flour composite resulted noodle with lowest fat content but highest protein content and consumer acceptability.
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Эту запись предоставил Universiti Putra Malaysia