Study on the Formula of Moringa Noodles

DOI

10.2991/ammee-17.2017.143How to use a DOI?

Keywords

Moringa; noodles; orthogonal experiment; sensory evaluation

Abstract

In order to improve the nutritional value of the noodles products, we added some ingredients in noodles and Moringa noodles were made. In this paper, the wheat flour was used as the raw material, adding appropriate amount of Moringa powder, and study on the formula of Moringa noodles. The experiment took the optimization of the orthogonal experimental design and analysis. The optimum conditions for wheat flour: distilled water: Moringa powder were mixed with the ratio of 200:90:10. According to the optimal scheme for the sensory evaluation of Moringa noodles was Grain powder 2.5%, CNC 0.3%, edible alkali 0.2%, salt 2.0%, and the noodles display good quality and the sensory score was 81.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Suhui Zhang
AU  - Wei Zhou
AU  - Liangkun Liao
AU  - Jihua Li
AU  - Lijing Lin
AU  - Changqing Guo
PY  - 2017/06
DA  - 2017/06
TI  - Study on the Formula of Moringa Noodles
BT  - Proceedings of the Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017)
PB  - Atlantis Press
SP  - 741
EP  - 745
SN  - 2352-5401
UR  - https://doi.org/10.2991/ammee-17.2017.143
DO  - 10.2991/ammee-17.2017.143
ID  - Zhang2017/06
ER  -