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106997

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

Article

Last updated: 22 Jan 2023

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Abstract

This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with black rice flour was investigated. The protein, fat and ash of noodles increased as the amount of black rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% black rice flour had the best overall preference compared with 15 and 20%.  Generally, black rice has been added to noodles in place of wheat flour to obtain healthier trends.

DOI

10.21608/jfds.2020.106997

Keywords

Black rice, Antioxidant activity, anthocyanin and instant noodles

Authors

First Name

Doaa

Last Name

Bedier

MiddleName

F.

Affiliation

Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta

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First Name

Rabab

Last Name

Salem

MiddleName

H.

Affiliation

Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta

Email

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City

-

Orcid

-

First Name

Aliaa

Last Name

Almashad

MiddleName

A .

Affiliation

Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta

Email

-

City

-

Orcid

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First Name

Ekram

Last Name

Barakat

MiddleName

H.

Affiliation

Nutrition and food science Department, Faculty of Specific Education, Kafr El-Sheikh University.

Email

ekrambarakt@yahoo.com

City

-

Orcid

-

Volume

11

Article Issue

5

Related Issue

14446

Issue Date

2020-05-01

Receive Date

2020-08-10

Publish Date

2020-05-01

Page Start

141

Page End

146

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_106997.html

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https://jfds.journals.ekb.eg/service?article_code=106997

Order

5

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023