COOKING ATTRIBUTES AND SENSORY ATTRIBUTES OF WHEAT-SWEET POTATO COMPOSITE NOODLES
Abstract
Cooking attributes and sensory attributes of wheat-sweet potato composite noodles were evaluated. Wheat and Sweet potato flour blended formulated in the following percentages (100:0, 90:10, 80:20:70:30, 60:40 and 50: 50) of wheat and sweet potato flour. The noodles were prepared by mixing to form a dough/ batter. It was kneaded on a floured board using rolling pin to a thickness of 2mm. The rolled batters were extruded using a single screw extruder into hot water to pre-gelatinize the starch. It was oven dried at 180oC for 20 minutes, cooled and packaged as wheat-sweet potato noodle. Cooking attributes evaluated were parameters evaluated cooking time, cooking yield, cooking loss, expansion ratio and rehydration. Cooking time samples ranged from 8.02mins for sample CO1 to 8.10mins for sample A04. Cooking yield of the samples ranged from 90.25% for sample E12 to 99.25% for sample A04. Cooking loss of the noodles ranged from 0.75% for sample A04 to 9.75% for sample E12. Expansion ratio of the noodles produced ranged from 2.57 for sample A04 to 3.35 for sample E12. Rehydration rate ranged from 86.24% for sample A04 to 96.64% for sample E12. Sensory attributes evaluated in the noodles were appearance, aroma, taste, mouth-feel and overall acceptability. Appearance of the wheat-sweet potato composite noodles samples analyzed ranged from 4.90 for sample E12 to 7.80 for sample A04. Aroma of the samples ranged from 5.80 for sample B01 to 7.50 for sample D04. Taste of the samples ranged from 5.70 for sample B01 to 7.70 for sample E12. Mouthfeel of the samples ranged from 5.00 for sample B to 6.90 for sample E12. Overall acceptability of the samples analyzed showed that the noodles overall acceptability ranged from 6.20 for sample B01 to 7.60 for sample D04.The study showed that the noodles produced from wheat-sweet potato flours have of good cooking and sensory attributes. The study has also proved that high quality noodles with good cooking and sensory attributes could be produced from wheat-sweet potato flours which are capable to cooking attributes required in cookies. Sample B01 (80% wheat and 20% sweet potato flour) could be recommended due to its low value in cooking loss and high expansion ratio.
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