Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Ho, Lee Hoon and Che Dahri, Norhidayah (2016) Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles. CyTA - Journal of Food, N/A (N/A). N/A-N/A. ISSN 1947-6345

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Abstract

The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.

Item Type: Article
Keywords: Wet yellow noodle; watermelon rind powder; total phenolic content; quality; sensory evaluation
Subjects: S Agriculture > S Agriculture (General)
Faculty / Institute: Faculty of Bioresources & Food Industry
Depositing User: Dr LEE HOON HO
Date Deposited: 21 Mar 2016 00:19
Last Modified: 21 Mar 2016 00:19
URI: http://erep.unisza.edu.my/id/eprint/4635

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