Effect of wheat flour replacement with durian seed flour on the quality of egg noodles
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Abstract
The effect of partial replacement of wheat flour with durian seed flour (DSF) (0-50%w/w) on quality of egg noodles was investigated. Results showed that the addition of DSF led to increase its fat, fiber and ash contents, which the sample containing 50% DSF had the highest of all samples. Whereas the moisture and protein were decreased as the percentage of DSF was increased. In the hardness and adhesiveness, the noodle containing 50%DSF had the highest hardness and lowest adhesiveness, as same as the cooking time was increased as the DSF increased. The sensory evaluation demonstrated that noodles containing DSF received the high score at 10-20%. The average value showed no significant difference (p>0.05) on taste and overall when compared with control. This research shows that DSF can be a useful replacement of wheat flour for production of egg noodles.
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