Search Result of "total dietary fiber"

About 3 results
Img

ผลงานตีพิมพ์ในวารสารวิชาการ

Development of Instant Fried Noodles Made from Composite Flour of Wheat and Sweet Potato Flours

ผู้แต่ง:ImgMs.Suparat Reungmaneepaitoon,

วารสาร:

Img

Img

ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of Instant Fried Noodles Made from Composite Flour of Wheat and Sweet Potato Flours)

ผู้เขียน:Imgนางสาวสุภารัตน์ เรืองมณีไพฑูรย์

สื่อสิ่งพิมพ์:pdf

Abstract

Orange, purple and yellow-fleshed cultivars of sweet potato were prepared to make uncooked (UC) and cooked (C) sweet potato flour. Different preparations of sweet potato flour were used to replace wheat flour in the production of instant fried noodle production. To determine the physicochemical properties and acceptability of instant fried noodles, different percentages (20, 30, 40%) (w/w) of each sweet potato flour sample were used. Total dietary fiber, antioxidant activity, total phenolic content and textural qualities of instant fried noodles were determined. The instant fried noodles with 40% replacement of sweet potato flour with each cultivar increased total dietary fiber more than 10% of the Thai recommended daily intake (RDI). The instant fried noodle with added purple-fleshed sweet potato flour had the highest antioxidant activities, which ranged from 8.27 ? 0.66 to 17.81 ? 0.42 mg vitamin C equivalent (VCE)/100 g, which compared to wheat noodles (3.61 ? 0.07 mg). The total phenolic content was in the range of 38.29 ? 0.81 to 55.58 ? 1.27 mg of gallic acid equivalent (GAE) per 100 g noodles, which was similar to wheat noodles (32.09 ? 0.31 mg). The tensile force and breaking distance of instant fried noodles containing uncooked sweet potato flour of each cultivar were significantly greater than for noodles containing cooked sweet potato flour (p ? 0.05). The tensile force and breaking distance of instant fried noodles containing 20% uncooked purple-fleshed sweet potato flour were not significantly different from wheat noodles (p ? 0.05). The sensory acceptability of instant fried noodles made with 20% sweet potato flour from each cultivar had the highest overall liking scores.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 043, Issue 4, Oct 09 - Dec 09, Page 768 - 779 |  PDF |  Page 

Img

Researcher

นางสาว สุภารัตน์ เรืองมณีไพฑูรย์

ที่ทำงาน:ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

Resume