| Popis: |
This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had more potential to be used to improve the quality of egg noodle commercially. |
