The effect of partial replacement of wheat flour with durian seed flour (DSF) (0-
50%w/w) on quality of egg noodles was investigated. Results showed that the addition of DSF
led to increase its fat, fiber and ash contents, which the sample containing 50% DSF had the
highest of all samples. Whereas the moisture and protein were decreased as the percentage of
DSF was increased. In the hardness and adhesiveness, the noodle containing 50%DSF had the
highest hardness and lowest adhesiveness, as same as the cooking time was increased as the
DSF increased. The sensory evaluation demonstrated that noodles containing DSF received the
high score at 10-20%. The average value showed no significant difference (p>0.05) on taste and
overall when compared with control. This research shows that DSF can be a useful replacement
of wheat flour for production of egg noodles.
Keywords
Durian, Durian seed flour, egg noodle
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
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