Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour

Authors

  • J.L. COLLINS,

    1. Author Collins is with the Dept. of Food Science & Technology, Univ. of Tennessee, Knoxville, TN 37996-4500. Author Pangloli is with BPP Teknologi Lt. 17 (Gd Baru), J1. M.H. Thamrin No. 8, Jakarta 10340, Indonesia.
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  • P. PANGLOLI

    1. Author Collins is with the Dept. of Food Science & Technology, Univ. of Tennessee, Knoxville, TN 37996-4500. Author Pangloli is with BPP Teknologi Lt. 17 (Gd Baru), J1. M.H. Thamrin No. 8, Jakarta 10340, Indonesia.
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ABSTRACT

Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all-purpose wheat flour. These ingredients provided β-carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β-carotene, while DSF reduced lightness and added no β-carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.

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