THE ACCEPTABILITY OF COMPOSITE WHEAT FLOUR NOODLES
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Abstract
Six trained panelists were asked to evaluate 24 egg noodle formulae which were arranged into six sets. Each panelist was requested to find out the acceptability by comparing every recipe with the standards (100% white flour). The formulae were incorporated with two different types of wheat flour varying in degree. There had four kinds of wheat flour, the commercial flour namely China Wall and Deer Head, the others were wheat meal grown in Fang district, Sanora and Fang 60.
Result obtained, the colour of cooked and uncooked noodles were varied significantly, but the firmness and smoothness in general were not shown great difference.
All panelists displayed their independent judgements and had the same agreement with the judgement of firmness, chewiness and colour of cooked noodles, but showed different opinion of other characteristics. There were moderately correlation between firmness and chewiness as well as the colour of cooked and uncooked noodles. The colour of fresh raw noodles and those of keeping in 24 hours were highly correlated. All datum were obtained at the significant level P <0.01
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References
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