African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 884

Full Length Research Paper

Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour

Tiony Mercy Chepkosgei
  • Tiony Mercy Chepkosgei
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-0200, Nairobi, Kenya.
  • Google Scholar
Irene Orina
  • Irene Orina
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-0200, Nairobi, Kenya.
  • Google Scholar


  •  Received: 08 September 2020
  •  Accepted: 16 February 2021
  •  Published: 31 March 2021

Abstract

Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and sensory properties of instant fried noodles. Four flour blends in ratios of 100:0:0, 80:15:5, 70:20:10, 60:25:15 wheat, soybean and carrot pomace flour respectively were prepared. The results indicated a significant difference (P<0.05) in protein and crude fiber content of the noodles made from the flour blends. The cooking loss and water absorption increased with increase in the amount of substituted soybean and carrot pomace flour. There was no significant difference in the tensile strength among noodles. However, breaking length of the noodles decreased with increase in replacement of soybean and carrot pomace flour. The noodles decreased in brightness with increased carrot pomace substitution. Noodles made from 80% wheat flour, 15% soybean flour and 5% carrot pomace were the most preferred by the sensory panelist. Incorporation of soybean flour and carrot pomace flour improved the nutritional quality and sensory attributes of the instant fried noodles.

 

Key words: Instant fried noodles, carrot pomace flour, soybean flour.