Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles&#...

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Veröffentlicht in:	International journal of food properties 2014-04, Vol.17 (4), p.765-781
Hauptverfasser:	Kaushal, Pragati, Sharma, H.K
Format:	Artikel
Sprache:	eng
Schlagworte:	adhesion Antinutritional factors Cajanus cajan Chewiness Colocasia esculenta Color cooking Cooking characteristics Correlation analysis firmness food quality Food science Ingredients mixing Noodles Oryza sativa Overall acceptability Pasting properties PCA phytic acid pigeon peas principal component analysis Principal components analysis Rice Sensory evaluation sensory properties Taro taste Textural parameters texture wheat flour
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