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The effects of wheat fiber fortification on the characteristics of instant noodle

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Instant noodles usually contained a few amount of fiber leading to the idea of fiber fortification. The aim of this research is to identify any changes in the instant noodle when it is fortified with fiber. The instant noodles were fortified with three levels of fiber and then compared with the standard instant noodle. From sensory analyses, the fortified instant noodles were significantly different from the standard instant noodle, but the acceptance level was insignificantly different. Except for total dietary fiber, the chemical and physical properties of the fortified instant noodle were not significantly different from the standard instant noodle. Therefore, the fortification of instant noodle with fiber is possible in industry since the acceptance level is still in line with the standard instant noodle.

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Availability

B00445

(wh)

Available

Detail Information

Series Title

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Call Number

445

Publisher

: Swiss German University., 2008

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

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