Quality of white salted noodles prepared by partial substitution of wheat flour by jackfruit seed (Artocarpus heterophyllus Lam) flour | |
| Author | Khemawan Sukondhasingh |
| Call Number | AIT Thesis no.FB-10-21 |
| Subject(s) | Flour Noodles Artocarpus |
| Note | A thesis submitted in a partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-21 |
| Abstract | The main objective of this study was to use the discarded material of jackfruit seeds as an alternative flour source for wheat noodle making through flour preparation. Also, the improvements of noodle qualities were studied. This study investigated the properties of flour isolated from discarded jackfruit seeds in comparison with wheat flour. This isolated jackfruit seed flour was further used as a partial wheat flour substitute in white salted noodle preparation. The maximum percent replacement was determined and a level of 15 percent substitution was selected. The physicochemical properties of this composite flour substrate; 85 percent of wheat flour and 15 percent of jackfruit seed flour, for noodle making were assessed. Owing to limited characteristics of native jackfruit seed flours in the subject of their low pasting viscosities and lack of gluten protein, their properties could be improved by combining with gluten substitutes. In this study, pregelatinizion and addition of xanthan gum were two methods used for improvement the noodle qualities. Since it was observed that white salted noodle qualities had significant correlations with various pasting parameters of their flour substrates, pasting properties of the flour were used as representatives for prediction the possibility of white salted noodle making. From the experiment, it was found that pregelatinization of jackfruit seed flour gave a farther decrease in pasting viscosity to its native jackfruit seed flour then pregelatinized jackfruit seed flour was not further applied in white salted noodle preparation and the improvement of noodle qualities by different levels of xanthan gum enrichment; 0.1, 0.2, and 0.3 percent based on flour weight, was only investigated. The physicochemical properties, comprising particle size distribution, amylose content, swelling power, solubility, and water absorption capacity, with pasting properties of flour substrates for white salted noodle preparation were used to estimate their corresponding noodle products. It was found that the average particle size of jackfruit seed flour was observed to be larger than wheat flour. Although all proximate contents between wheat flour and jackfruit seed flour were very similar, they were significantly different (p ≤ 0.05), in which crude protein and crude lipid contents of jackfruit seed flour were lower whereas its fiber and ash contents were higher than those of wheat flour. However, amylose contents of these two species of flour were not significantly different (p > 0.05). Swelling power of jackfruit seed flour was significantly lower than that of wheat flour but its solubility and water absorption capacity were higher than those of wheat flour (p ≤ 0.05). For noodle quality, their cooking qualities, color, and texture parameters along with acceptances from sensory evaluation were determined. It was revealed that noodles prepared from the composite flour with 0.3 percent of additive xanthan gum showed the best result in view of instrumental assessments, in which they exhibited the closer values (p > 0.05) of pasting viscosities as well as color and texture parameters to those of noodles prepared from 100 percent wheat flour as commercial formula (control I) whereas one with 0.2 percent of xanthan gum enrichment obtained the highest acceptance from sensory evaluation as control I treatment (p ≤ 0.05). In addition, correlations between properties of flour substrate and qualities of white salted noodles were determined. The results showed that setback value of composite flour-xanthan gum substrate was the best representative for predicting the qualities of their corresponding white salted noodles. Moreover, all proximate compositions of noodles could be used for estimation of their cooking, color, and texture qualities since most of their linear correlations were significant at the 0.05 and 0.001 levels. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-21 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | Queen Scholarship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2010 |