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Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder

Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The objective of this study is to evaluate the sensory properties of noodles incorporated w...

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Main Authors: Abdul Shukri, Farah Syahirah, Wei, Yii Hung, Abidin, Mohd Zahid, Hashim, Norhashila, Radzuan, Mohd Nazren, Pak Dek, Mohd Sabri
Format: Article
Published: UTS Publisher 2022
Online Access:http://psasir.upm.edu.my/id/eprint/103174/
https://journal.uts.edu.my/
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spelling my.upm.eprints.1031742023-12-04T02:53:56Z http://psasir.upm.edu.my/id/eprint/103174/ Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder Abdul Shukri, Farah Syahirah Wei, Yii Hung Abidin, Mohd Zahid Hashim, Norhashila Radzuan, Mohd Nazren Pak Dek, Mohd Sabri Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The objective of this study is to evaluate the sensory properties of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. In this study, noodles were prepared with three different level percentages (10%, 20%, and 30%) of Dabai powder as wheat flour substitution. The four-formulation including a control were evaluated for the sensory properties in terms of colour, aroma, taste, texture, overall acceptability and purchase intention. Among all the formulations, Dabai noodles of formulation 1 (10% Dabai) showed significant overall preference by the panelists. Panelists found that noodles incorporated with 10% Dabai powder are attractive for normal consumer while noodles incorporated with 30% Dabai powder are appealing for Dabai fruits lovers considering the aroma and taste as well. UTS Publisher 2022 Article PeerReviewed Abdul Shukri, Farah Syahirah and Wei, Yii Hung and Abidin, Mohd Zahid and Hashim, Norhashila and Radzuan, Mohd Nazren and Pak Dek, Mohd Sabri (2022) Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. Borneo Journal of Sciences & Technology, 4 (1). 65 - 69. ISSN 2672-7439 https://journal.uts.edu.my/ 10.3570/bjost.2022.4.1-10
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The objective of this study is to evaluate the sensory properties of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. In this study, noodles were prepared with three different level percentages (10%, 20%, and 30%) of Dabai powder as wheat flour substitution. The four-formulation including a control were evaluated for the sensory properties in terms of colour, aroma, taste, texture, overall acceptability and purchase intention. Among all the formulations, Dabai noodles of formulation 1 (10% Dabai) showed significant overall preference by the panelists. Panelists found that noodles incorporated with 10% Dabai powder are attractive for normal consumer while noodles incorporated with 30% Dabai powder are appealing for Dabai fruits lovers considering the aroma and taste as well.
format Article
author Abdul Shukri, Farah Syahirah
Wei, Yii Hung
Abidin, Mohd Zahid
Hashim, Norhashila
Radzuan, Mohd Nazren
Pak Dek, Mohd Sabri
spellingShingle Abdul Shukri, Farah Syahirah
Wei, Yii Hung
Abidin, Mohd Zahid
Hashim, Norhashila
Radzuan, Mohd Nazren
Pak Dek, Mohd Sabri
Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
author_facet Abdul Shukri, Farah Syahirah
Wei, Yii Hung
Abidin, Mohd Zahid
Hashim, Norhashila
Radzuan, Mohd Nazren
Pak Dek, Mohd Sabri
author_sort Abdul Shukri, Farah Syahirah
title Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
title_short Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
title_full Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
title_fullStr Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
title_full_unstemmed Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
title_sort sensorial characteristics of noodles incorporated with local dabai fruit (canarium odontophyllum) powder
publisher UTS Publisher
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/103174/
https://journal.uts.edu.my/
_version_ 1784514906901446656
score 13.211869

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