Proceedings of the Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017)

Study on the Formula of Moringa Noodles

Authors
Suhui Zhang, Wei Zhou, Liangkun Liao, Jihua Li, Lijing Lin, Changqing Guo
Corresponding Author
Suhui Zhang
Available Online June 2017.
DOI
https://doi.org/10.2991/ammee-17.2017.143How to use a DOI?
Keywords
Moringa; noodles; orthogonal experiment; sensory evaluation
Abstract
In order to improve the nutritional value of the noodles products, we added some ingredients in noodles and Moringa noodles were made. In this paper, the wheat flour was used as the raw material, adding appropriate amount of Moringa powder, and study on the formula of Moringa noodles. The experiment took the optimization of the orthogonal experimental design and analysis. The optimum conditions for wheat flour: distilled water: Moringa powder were mixed with the ratio of 200:90:10. According to the optimal scheme for the sensory evaluation of Moringa noodles was Grain powder 2.5%, CNC 0.3%, edible alkali 0.2%, salt 2.0%, and the noodles display good quality and the sensory score was 81.
Open Access
This is an open access article distributed under the CC BY-NC license.

Download article (PDF)

Proceedings
Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017)
Part of series
Advances in Engineering Research
Publication Date
June 2017
ISBN
978-94-6252-350-0
DOI
https://doi.org/10.2991/ammee-17.2017.143How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Suhui Zhang
AU  - Wei Zhou
AU  - Liangkun Liao
AU  - Jihua Li
AU  - Lijing Lin
AU  - Changqing Guo
PY  - 2017/06
DA  - 2017/06
TI  - Study on the Formula of Moringa Noodles
BT  - Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017)
PB  - Atlantis Press
UR  - https://doi.org/10.2991/ammee-17.2017.143
DO  - https://doi.org/10.2991/ammee-17.2017.143
ID  - Zhang2017/06
ER  -