The quality and acceptance of instant dried konjac noodles with konjac flour substituted for wheat flour
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Abstract
The quality of konjac flour was studied by preparing konjac flour by drying and grinding it into powder, extracting the toxins with an ethanol solution, then re-drying and grinding the powder. The konjac flour had a fiber content equal to 7.41 %. Moreover, it was to investigate the quality of dehydrated instant noodles produced by substituting konjac flour for wheat flour. It was found that increasing the ratio of konjac flour resulted in L* values and b* values tending to decrease in the ranges of 25.60±3.39-43.52±2.07 and 26.23±3.30-34.13± 2.41, respectively (p≤0.05). While increasing the rate of konjac flour resulted in the a* value tending to increase in the range of 11.87±0.59-14.11±1.32 (p≤0.05). The results of cooking quality found that increasing the ratio of konjac flour had an effect on the cooking time, cooking loss and cooking yield of noodles tends to increase by 3-4 minutes, 205.67±7.20-250.13±1.90 % and 5.27±0.12-8.13±0.42 %, respectively. While the tensile strength and extensibility of noodles tended to decrease (p≤0.05) equal to 3.07±0.35-2.29±0.19 newtons and 10.22±0.25-8.35±0.16 mm. The results of the sensory testing of konjac noodles revealed that the ratio of wheat flour : konjac flour at 85 : 15 had the highest overall liking score of 7.33 (by the 9-point hedonic scale). The time and temperature of drying konjac noodles were investigated. It was found that as the temperature increased, the L*, a*, b*, aw, and moisture content tended to decrease (p≤0.05). The quality of cooking, the temperature increased, and the cooking time decreased nevertheless, cooking loss and cooking yield tended to increase (p≤0.05). The recommended drying conditions were 75 °C for 2.5 hours. The results of the consumer acceptance test (n=100) by questionnaires found that 70 % of consumers chose instant dried konjac noodles. Further, instant dried konjac noodles had ash, protein, and fiber content equal to 4.06±0.04, 8.31±0.13, 0.09±0.00, 12.53±0.03, 0.55±0.02 and 74.46±0.15 %, respectively, more than instant noodles according to the nutritional value of the Thai food.
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