학술논문
Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach.
Document Type
Article
Source
Subject
*SWEET potatoes
*NOODLES
*SOY proteins
*STARCH
*REGRESSION analysis
*POLYNOMIALS
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Language
ISSN
1542-8052
Abstract
The study aimed at evaluating the chemical, culinary and sensory attributes of noodles formulated from an orange-flesh sweet potato starch and soybean protein concentrate (SPC). The derived polynomial model identified the optimum SPC replacement concentrations required for lower cooking loss and higher cooking yield. The highest protein retention index was obtained for 30% SPC supplementation while the lowest protein retention index was observed for 0% SPC supplementation. The SPC 20% noodles had lower particle loss during cooking. Noodles made with 100% starch had the highest cook time while cooking time was observed to decrease as % SPC supplementation increases. In summary, nutritional and culinary properties improved with supplementation of starch noodles with soybean protein concentrate up to 20%. Though commercial noodle was the most liked, noodles produced with 20% SPC substitution had characteristics similar to the commercial noodles and shows positive prospect for development to commercial noodle products. [ABSTRACT FROM AUTHOR]