Work

Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics

Year: 2024

Type: article

Abstract: and 11.47 g/100g for the cooking loss, hardness and resistant starch content). Regarding the color analysis results, the control group had a significantly higher L∗ value (black to white) than the noodles supplemented with OBF (p < 0.05), but the a∗ (red to green) and b∗ values (yellow to blue) (0.96, 3.61, 3.81, and 3.97 and 6.37, 12.47, 13.67, and 14.36; 0.70 and 5.15 for the control group) were contrary. Our results exhibited the formulated noodle products with Taiwan Oolong banana, thus offering greater quality for fine-tuning the properties of noodle products.

Source: Heliyon

DOI: 10.1016/j.heliyon.2024.e40767

Authors: Shu Chen Hsu, Chin Fu Chou

Institution: Chang Jung Christian University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,100