Quality of White Salted Noodles
Prepared from Partial Substitution of
Wheat Flour by Jackfruit Seed Flour
Khemawan Sukondhasingh ID 107714
Advisor: Prof. Athapol Noomhorm
FEBT_SERD_AIT
May 2010
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
INTRODUCTION
Wheat noodles
Partial substitution of wheat flour
Jackfruit seed flour
Xanthan gum
INTRODUCTION
Wheat noodles
Partial substitution of wheat flour
Jackfruit seed flour
Xanthan gum
INTRODUCTION
Wheat noodles
 high consumption: about 30 to 40% of wheat flour
consumption in SE Asia
 main ingredients: 1. wheat flour
2. water
3. salt
 three main types: 1. white salted noodles (WSN)
2. yellow alkaline noodles
3. instant noodles
INTRODUCTION
Wheat noodles
Partial substitution of wheat flour
Jackfruit seed flour
Xanthan gum
INTRODUCTION
Partial substitution of wheat flour
 wheat flours are imported: use of alternative flour or starch
sources
 many previous researchers have been investigated the
partial replacements of wheat flour by other flour and starch
sources for wheat noodle preparation:
type of wheat
noodles
%
replacement
substitute
flour/starch
reference
white salted
noodles
20%
- potato starch
- sweet potato starch
Chen et al. (2003)
Chinese wheat
noodles
30%
- sweet cassava
starch
Charles et al. (2007)
Asian wheat
noodles
10, 20, 30%
- coconut flour
Gunathilake &
Abeurathne (2007)
INTRODUCTION
Wheat noodles
Partial substitution of wheat flour
Jackfruit seed flour
Xanthan gum
INTRODUCTION
Jackfruit seed flour
= waste
 jackfruit seed:
 by product (waste) of processed jackfruit’s pulps for
exported products
 10-15% of total fruit weight (*Thailand: 78,132 tons/yr. in 1997)
 high carbohydrate, protein, and dietary fiber contents
 short shelf-life for fresh seeds
*Department of Agriculture Extension
INTRODUCTION
Jackfruit seed flour
 has low pasting viscosities and lacks of gluten protein
 previous researchers have been used jackfruit seed
starch/flour as a partial substitute of wheat flour in foods:
type of food
% replacement
reference
cookie
5, 10, 15%
Ponkeaw &
Houyhouan
(2003)
white bread
5%
Tulyathan et al.
(2002)
whole wheat bread
10%
Aziz (2005)
cake
16%
Amin (2009)
INTRODUCTION
Wheat noodles
Partial substitution of wheat flour
Jackfruit seed flour
Xanthan gum
INTRODUCTION
Xanthan gum
 viscous microbial polysaccharide
acts as gluten substitute:
biocompatible
biodegradable
 in baked product (Gallagher et al., 2004;
Scholten and Mensing, 2010)
 in pasta and noodles (Yalcin and Basman, 2008; Lui, 2009)
 could improve the masticated sensory
and increase the toughness of noodles
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
OBJECTIVES
OBJECTIVES
Main objectives
 To use the discarded material of jackfruit seeds as a
flour ingredient substitute (value-added product) for
wheat noodle making through flour preparation
OBJECTIVES
Main objectives
 To use the discarded material of jackfruit seeds as a
flour ingredient substitute (value-added product) for
wheat noodle making through flour preparation
 To improve noodle qualities by addition of xanthan gum
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
MATERIALS
&
METHODS
MATERIALS & METHODS
Materials
 Wheat flour
 Jackfruit seeds
 Salt
 Xanthan gum
MATERIALS & METHODS
Materials
 Wheat flour: “KITE” all-purpose wheat flour (United Flour
Mill Public Co., Ltd., Samutprakarn, Thailand)
 Jackfruit seeds
 Salt
 Xanthan gum
MATERIALS & METHODS
Materials
 Wheat flour: “KITE” all-purpose wheat flour (United Flour
Mill Public Co., Ltd., Samutprakarn, Thailand)
 Jackfruit seeds: variety of “Thong Pra-Sirt”
 Salt
 Xanthan gum
MATERIALS & METHODS
Materials
 Wheat flour: “KITE” all-purpose wheat flour (United Flour
Mill Public Co., Ltd., Samutprakarn, Thailand)
 Jackfruit seeds: variety of “Thong Pra-Sirt”
 Salt: “Prung Thip” iodized refined table salt
 Xanthan gum
MATERIALS & METHODS
Materials
 Wheat flour: “KITE” all-purpose wheat flour (United Flour
Mill Public Co., Ltd., Samutprakarn, Thailand)
 Jackfruit seeds: variety of “Thong Pra-Sirt”
 Salt: “Prung Thip” iodized refined table salt
 Xanthan gum: food grade
(Ingredient Center Co., Ltd., Bangkok, Thailand)
MATERIALS & METHODS
Pre-laboratory
 Determination of the maximum percentage of substitution
of wheat flour by jackfruit seed flour for white salted noodle
making
15% substitution
Jackfruit seeds
Preparation of jackfruit seed flour
All-purpose wheat flour (WF)
Jackfruit seed flour (JF)
Composite flour (85%WF+15%JF)
Making of white salted noodles
Assessment of flour properties
Proximate analysis
Control I (100% WF)
Assessment of composite flour properties
Control
II (85%
Jackfruit
seedWF+15%
flour JF)
Jackfruitcontent
seed flour
Amylose
Jackfruit
seed
flour
Particle
size
distribution
Jackfruit seed flour
Color
Jackfruitpower
seed flour
Swelling
Jackfruit seed flour
Solubility
Swelling power
Jackfruit
flour XAN
85% WF
+ 15%seed
JF+0.1%
Jackfruit seed flour
Solubility
Jackfruit
flour XAN
85% WF
+ 15%seed
JF+0.2%
Jackfruit
seed capacity
flour
Water
absorption
85% WF + 15% JF+0.3% XAN
seed flour
PastingJackfruit
properties
Assessment of noodle qualities
Jackfruit
seed flour
Water
absorption
capacity
Pasting properties
Pasting properties
Jackfruit seed
flour
Proximate
analysis
Jackfruitqualities
seed flour
Cooking
Jackfruit
seed flour
Texture
of cooked
noodles
Jackfruit
seednoodles
flour
Color
of cooked
Fig. 1 Flow chart of overall experimental design
Jackfruit
seed flour
Sensory
evaluation
MATERIALS & METHODS
Methods
1. Preparation of jackfruit seed flour
1.) Jackfruit
3.) Jackfruit endosperms
2.) Jackfruit seeds with
arils & spermoderms
4.) Jackfruit seed flour
(10% moisture content)
MATERIALS & METHODS
Methods
1. Preparation of jackfruit seed flour
1.) Jackfruit
30% yield
by weight of
3.) Jackfruit endosperms
fresh seed
2.) Jackfruit seeds with
arils & spermoderms
4.) Jackfruit seed flour
(10% moisture content)
MATERIALS & METHODS
Methods
2. Determination of physicochemical and functional
properties of flour
2.1 Flour particle size distribution
2.2 Proximate analysis
2.3 Amylose content
2.4 Swelling power and solubility
2.5 Water absorption capacity
2.6 Pasting properties: RVA
2.7 Color: L*, a*, b*
MATERIALS & METHODS
Methods
3. White salted noodle (WSN) making
Ingredients:
Flour: Control I = 100% of wheat flour
Control II = 15% of jackfruit seed flour
Water: 40% based on flour weight
Salt: 1% based on flour weight
Xanthan gum: 0.1, 0.2, 0.3% based
on flour weight
MATERIALS & METHODS
5 White Salted Noodle Treatments
Control I
(100% WF)
15% JF
+
0.1% XAN
Control II
(15% JF)
15% JF
+
0.2% XAN
15% JF
+
0.3% XAN
Basic steps of WSN making
Water
Salt
Flour
1% NaCl
Dough mixing
Dough resting
Dough sheeting
Fresh noodles
Drying
Dough cutting
Boiling
Cooked noodles
5 raw fresh white salted noodle treatments
Control I
0.1% XAN
Control II
0.2% XAN
0.3% XAN
MATERIALS & METHODS
Methods
4. Evaluation of WSN quality
4.1 Proximate analysis
4.2 Cooking quality of dried noodles
4.3 Color of cooked noodles: L*, a*, b*
4.4 Texture of cooked noodles: TPA
4.5 Sensory evaluation: affective sensory method
with acceptance test by nine-point Hedonic scale
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
RESULTS
&
DISCUSSION
RESULTS & DISCUSSION
1. Determination of physicochemical and functional
properties of flour
1.1 Flour particle size distribution
% Size Distribution
30.0
Figure 2
Particle size
distributions of
wheat flour (WF)
and jackfruit
seed flour (JF)
4 - 5 μm
25.0
8 - 9 μm
20.0
15.0
10.0
WF
JF
5.0
0.0
0
5
10
15
20
25
Particle Size (μm)
30
35
40
RESULTS & DISCUSSION
1.2 Chemical analysis
Table 1 Chemical compositions of wheat flour and jackfruit seed flour
Chemical composition
(% db)
Wheat flour
Jackfruit seed flour
Moisture
11.41b
9.93a
Crude protein
Crude lipid
Crude fiber
Ash
Available carbohydrate
12.90b
1.19b
0.21a
0.64a
73.65b
12.51a
0.95a
2.87b
3.63b
70.11a
Amylose
25.28a
23.72a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.2 Chemical analysis
Wheat flour
Jackfruit seed flour
Fig. 3 Comparison in chemical compositions between wheat flour and
jackfruit seed flour
RESULTS & DISCUSSION
1.2 Chemical analysis
Wheat flour
11.41%
Jackfruit seed flour
9.93%
Fig. 3 Comparison in chemical compositions between wheat flour and
jackfruit seed flour
RESULTS & DISCUSSION
1.2 Chemical analysis
Wheat flour
Jackfruit seed flour
9.93%
11.41%
1.19%
12.90%
0.95%
12.51%
Fig. 3 Comparison in chemical compositions between wheat flour and
jackfruit seed flour
RESULTS & DISCUSSION
1.2 Chemical analysis
Wheat flour
Jackfruit seed flour
9.93%
11.41%
1.19%
12.90%
0.21%
0.64%
0.95%
12.51%
2.87%
3.63%
Fig. 3 Comparison in chemical compositions between wheat flour and
jackfruit seed flour
RESULTS & DISCUSSION
1.2 Chemical analysis
Wheat flour
Jackfruit seed flour
9.93%
11.41%
1.19%
12.90%
0.21%
0.64%
0.95%
12.51%
2.87%
3.63%
Fig. 3 Comparison in chemical compositions between wheat flour and
jackfruit seed flour
RESULTS & DISCUSSION
1.2 Chemical analysis
Table 1 Chemical compositions of wheat flour and jackfruit seed flour
Chemical composition
(% db)
Wheat flour
Jackfruit seed flour
Moisture
11.41b
9.93a
Crude protein
Crude lipid
Crude fiber
Ash
Available carbohydrate
12.90b
1.19b
0.21a
0.64a
73.65b
12.51a
0.95a
2.87b
3.63b
70.11a
Amylose
25.28a
23.72a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.2 Chemical analysis
Table 1 Chemical compositions of wheat flour and jackfruit seed flour
Chemical composition
(% db)
Moisture
Crude protein
Crude lipid
Crude fiber
Ash
Available carbohydrate
Amylose
Wheat flour
Jackfruit seed flour
11.41b
9.93a
b
Optimal
flour12.51a
12.90
amylose
content range
1.19b
0.95a
0.21a for noodles:2.87b
0.64a 21 - 25% 3.63b
73.65b
70.11a
25.28a
23.72a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.3 Physicochemical properties
Table 2 Values of swelling power, solubility, and water absorption capacity
of wheat flour and jackfruit seed flour
Physicochemical properties
Wheat flour
Jackfruit seed flour
Swelling power (g H2O/g flour)
7.997b
6.616a
Solubility (%)
5.091a
11.934b
Water absorption capacity
(g H2O/g flour)
2.281a
4.019b
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.3 Physicochemical properties
Table 2 Values of swelling power, solubility, and water absorption capacity
of wheat flour and jackfruit seed flour
Physicochemical properties
Wheat flour
Jackfruit seed flour
Swelling power (g H2O/g flour)
7.997b
6.616a
Solubility (%)
5.091a
11.934b
Water absorption capacity
(g H2O/g flour)
2.281a
4.019b
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.3 Physicochemical properties
Table 2 Values of swelling power, solubility, and water absorption capacity
of wheat flour and jackfruit seed flour
Physicochemical properties
Wheat flour
Jackfruit seed flour
Swelling power (g H2O/g flour)
7.997b
6.616a
Solubility (%)
5.091a
11.934b
Water absorption capacity
(g H2O/g flour)
2.281a
4.019b
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.4 Pasting properties
Table 3 Pasting parameters of wheat flour and jackfruit seed flour
Pasting parameters
Wheat flour
Jackfruit seed flour
Pasting temperature (˚C)
85.80a
88.70b
Peak time (min)
5.98b
5.20a
Peak viscosity (RVU)
176.50b
137.07a
Hot paste viscosity (RVU)
112.19b
93.50a
Breakdown (RVU)
64.30b
43.57a
Final viscosity (RVU)
221.64b
133.39a
Setback (RVU)
109.44b
39.89a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.4 Pasting properties
Table 3 Pasting parameters of wheat flour and jackfruit seed flour
Pasting parameters
Wheat flour
Jackfruit seed flour
Pasting temperature (˚C)
85.80a
88.70b
Peak time (min)
5.98b
5.20a
Peak viscosity (RVU)
176.50b
137.07a
Hot paste viscosity (RVU)
112.19b
93.50a
Breakdown (RVU)
64.30b
43.57a
Final viscosity (RVU)
221.64b
133.39a
Setback (RVU)
109.44b
39.89a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.4 Pasting properties
Table 3 Pasting parameters of wheat flour and jackfruit seed flour
Pasting parameters
Wheat flour
Jackfruit seed flour
Pasting temperature (˚C)
85.80a
88.70b
Peak time (min)
5.98b
5.20a
Peak viscosity (RVU)
176.50b
137.07a
Hot paste viscosity (RVU)
112.19b
93.50a
Breakdown (RVU)
64.30b
43.57a
Final viscosity (RVU)
221.64b
133.39a
Setback (RVU)
109.44b
39.89a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Peak
viscosity
Final
viscosity
Setback
Breakdown
Hot paste
viscosity
Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit
seed flours
RESULTS & DISCUSSION
1.5 Color
Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour
Tristimulus color
parameters
Wheat flour
Jackfruit seed flour
L*
93.40b
91.65a
a*
+0.27b
-0.46a
b*
+7.69a
+11.43b
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.5 Color
Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour
Tristimulus color
parameters
Wheat flour
Jackfruit seed flour
L*
93.40b
91.65a
a*
+0.27b
-0.46a
b*
more
brightness
+7.69a
less
brightness
+11.43b
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.5 Color
Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour
Tristimulus color
parameters
Wheat flour
Jackfruit seed flour
L*
93.40
less b
91.65
morea
yellowness
yellowness
a*
+0.27b
-0.46a
b*
+7.69a
+11.43b
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
2. Determination of physicochemical properties of the
composite flour (85%WF+15%JF) for WSN making
Table 5 Values of swelling power, solubility, and water absorption capacity
of wheat flour, jackfruit seed flour, and the composite flour
Wheat flour
Jackfruit seed
flour
Composite flour
(85% WF+15% JF)
7.996c
6.616a
7.462b
Solubility (%)
5.091a
11.934c
6.049b
Water absorption
capacity
2.281a
4.019c
2.535b
Physicochemical
properties
Swelling power
(g H2O/g flour)
(g H2O/g flour)
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
2. Determination of physicochemical properties of the
composite flour (85%WF+15%JF) for WSN making
Table 5 Values of swelling power, solubility, and water absorption capacity
of wheat flour, jackfruit seed flour, and the composite flour
Wheat flour
Jackfruit seed
flour
Composite flour
(85% WF+15% JF)
7.996c
6.616a
7.462b
Solubility (%)
5.091a
11.934c
6.049b
Water absorption
capacity
2.281a
4.019c
2.535b
Physicochemical
properties
Swelling power
(g H2O/g flour)
(g H2O/g flour)
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
2. Determination of physicochemical properties of the
composite flour (85%WF+15%JF) for WSN making
Table 5 Values of swelling power, solubility, and water absorption capacity
of wheat flour, jackfruit seed flour, and the composite flour
Wheat flour
Jackfruit seed
flour
Composite flour
(85% WF+15% JF)
7.996c
6.616a
7.462b
Solubility (%)
5.091a
11.934c
6.049b
Water absorption
capacity
2.281a
4.019c
2.535b
Physicochemical
properties
Swelling power
(g H2O/g flour)
(g H2O/g flour)
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
3. Proximate analysis of WSN
Table 6 Chemical compositions from proximate analysis of control I and
control II white salted noodle (WSN) treatments
Chemical composition
(%)
Moisture
WSN prepared from WSN prepared from
100% WF
85% WF and 15% JF
(control I)
(control II)
29.40a
28.74a
Crude protein
8.56b
8.25a
Crude lipid
1.23b
1.13a
Crude fiber
0.03a
0.23b
Ash
1.07a
1.36b
Available carbohydrate
59.71a
60.29a
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
3. Proximate analysis of WSN
Control I
Control II
Fig. 5 Comparison in chemical compositions of noodles between control I
(100% WF) and control II (85% WF and 15% JF) treatments
RESULTS & DISCUSSION
4. Effect of xanthan gum on pasting properties of the
composite flour (85%WF+15%JF) for WSN preparation
Fig. 6 RVA pasting curve of the composite flour (85% WF and 15% JF)
RESULTS & DISCUSSION
Table 7 Effect of xanthan gum (XAN) on pasting parameters of composite
flour in comparison with wheat flour
15% JF
15% JF
15% JF
+
+
+
0.1% XAN 0.2% XAN 0.3% XAN
Pasting
parameters
WF
(control I)
15% JF
(control II)
Pasting temp (˚C)
85.80a
86.87ab
86.42ab
87.02ab
87.32b
Peak time (min)
5.98d
5.78a
5.84abc
5.82ab
5.91bcd
PV (RVU)
176.50e
149.03a
153.39b
164.58c
172.25d
HPV (RVU)
112.19e
93.39a
95.03b
104.50c
106.97d
BD (RVU)
64.31d
55.64a
58.36b
60.08c
65.28d
FV (RVU)
221.64e
187.31a
191.06b
198.33c
200.69d
SB (RVU)
109.44d
93.92abc
96.03bc
93.83ab
95.06abc
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Final
viscosity
Peak
viscosity
Setback
Breakdown
Hot paste
viscosity
Fig. 7 Comparison of RVA pasting curve of the flour substrates among
all 5 treatments
RESULTS & DISCUSSION
Final
viscosity
Peak
viscosity
Setback
Breakdown
Hot paste
viscosity
Fig. 7 Comparison of RVA pasting curve of the flour substrates among
all 5 treatments
RESULTS & DISCUSSION
Fig.8 Effect of xanthan gum (XAN)
on final viscosity of the composite
flour in comparison with wheat
flour
Fig.9 Effect of xanthan gum (XAN)
on setback of the composite flour in
comparison with wheat flour
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
5. Effect of xanthan gum on white salted noodle quality
prepared from 15 percent substitution of wheat flour
by jackfruit seed flour
Assessment of noodle qualities
Texture
of cooked
noodles
Cooking
qualities
Sensory
evaluation
Color
of cooked
noodles
RESULTS & DISCUSSION
5.1 Cooking qualities
Table 8 Effect of xanthan gum (XAN) on cooking qualities of noodles
prepared from 15 percent substitution of wheat flour by jackfruit seed flour
(JF) compared with those prepared from individual wheat flour (WF)
WF
(control I)
15% JF
(control II)
15% JF
+
0.1% XAN
15% JF
+
0.2% XAN
15% JF
+
0.3% XAN
Cooking
time (sec)
50b
40a
40a
40a
40a
Cooking
weight (%)
61.22a
71.95b
70.25b
86.49c
92.06d
Cooking
loss (%)
1.78a
2.10b
2.49c
3.03d
2.99d
Cooking
qualities
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Fig.10 Comparison in cooking
weight (%) of noodles among five
treatments
Fig.11 Comparison in cooking loss
(%) of noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
5.2 Color of cooked noodles
Table 9 Effect of xanthan gum (XAN) on color of cooked noodles prepared
from 15 percent substitution of wheat flour by jackfruit seed flour (JF)
compared with those prepared from individual wheat flour (WF)
Color
parameter
WF
(control I)
15% JF
(control II)
15% JF
+
0.1% XAN
15% JF
+
0.2% XAN
15% JF
+
0.3% XAN
L*
72.75d
67.97a
69.62b
71.05c
71.31c
a*
0.43e
-0.36a
-0.32b
-0.06c
0.09d
b*
10.60a
10.55a
10.98b
12.30c
12.96d
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
lightness
RESULTS & DISCUSSION
Fig.12 Comparison of L* of cooked noodles among five treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Fig.14 Comparison of b* of cooked noodles among five treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
5.3 Texture of cooked noodles
hardness
Force (N)
adhesiveness = A3
cohesiveness = A2/A1
A4
A5
springiness = L2/L1
resilience = A5/A4
A1
L1
A2
A3
L2
Time (sec)
Fig. 15 Example of a force-time curve from TPA of cooked noodles
RESULTS & DISCUSSION
5.3 Texture of cooked noodles
I.
Hardness = 1st peak
II. Adhesiveness = A3
III. Cohesiveness = A2/A1
IV. Springiness = L2/L1
V. Chewiness = hardness x cohesiveness x springiness
VI. Resilience = A5/A4
RESULTS & DISCUSSION
5.3 Texture of cooked noodles
I.
Hardness
II. Adhesiveness
III. Cohesiveness
IV. Springiness
V. Chewiness
VI. Resilience
RESULTS & DISCUSSION
5.3 Texture of cooked noodles
I.
Hardness = firmness
II. Adhesiveness
III. Cohesiveness
IV. Springiness
V. Chewiness
VI. Resilience
RESULTS & DISCUSSION
Fig. 16 Comparison of hardness (N) of cooked noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
improve
firmness
Fig. 16 Comparison of hardness (N) of cooked noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
5.3 Texture of cooked noodles
I.
Hardness
II. Adhesiveness
III. Cohesiveness
IV. Springiness
V. Chewiness
VI. Resilience
RESULTS & DISCUSSION
cohesiveness
slipperiness
Fig. 17 Comparison of cohesiveness of cooked noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Fig. 17 Comparison of cohesiveness of cooked noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
stickiness
=
slipperiness
Fig. 17 Comparison of cohesiveness of cooked noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
slipperiness
slipperiness
Fig. 17 Comparison of cohesiveness of cooked noodles among five
treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
5.4 Sensory evaluation: affective method
dislike
like
RESULTS & DISCUSSION
Fig.18 Comparison of scores in overall acceptance using nine-point
Hedonic scale among five treatments
Values shown on the bar are means of three replications while the different letters within the same graph
detect the significantly different values at p ≤ 0.05 by LSD test.
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
CONCLUSIONS
CONCLUSIONS
 Flour extracted from bio-waste of jackfruit seeds can be
used as a partial (15%) flour ingredient substitute for white
salted noodles
CONCLUSIONS
 Noodles prepared from the composite flour (85%WF
and 15% JF) with 0.3% of additive xanthan gum showed
the best result in view of instrumental assessments, in
comparison with those prepared from 100% wheat flour as
commercial formula (control I)
 Noodles with 0.2% of xanthan gum enrichment
obtained the highest acceptance from sensory evaluation
as control I treatment.
+
85% WF
+
15% JF
=
0.2% XAN
WSN
Contents
Introduction
Objectives
Materials & Methods
Results & Discussion
Conclusions
Recommendations
RECOMMENDATIONS
RECOMMENDATIONS
Recommendations for further study
1. Reduce ash content of jackfruit seed flour during flour
preparation
2. Use high fiber of jackfruit seed flour in fortified foods
3. Investigate the effect of partial substitute of wheat flour
by jackfruit seed flour in yellow alkaline noodle and
instant noodle preparation
4. Improve the quality of white salted noodles prepared
from a blend of wheat flour and jackfruit seed flour by
using other gluten substitutes
5. Partial substitute wheat flour by jackfruit seed flour in
other food product preparation
Backup
RESULTS & DISCUSSION
1.2 Chemical analysis
Table 1 Chemical compositions of wheat flour and jackfruit seed flour
Chemical composition
(% db)
Wheat flour
Jackfruit seed flour
Moisture
11.41b ± 0.09
9.93a ± 0.04
Crude protein
Crude lipid
Crude fiber
Ash
Available carbohydrate
12.90b ± 0.04
1.19b ± 0.03
0.21a ± 0.01
0.64a ± 0.01
73.65b ± 0.16
12.51a ± 0.11
0.95a ± 0.03
2.87b ± 0.05
3.63b ± 0.03
70.11a ± 0.19
Amylose
25.28a ± 0.68
23.72a ± 0.72
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.3 Physicochemical properties
Table 2 Values of swelling power, solubility, and water absorption capacity
of wheat flour and jackfruit seed flour
Physicochemical properties
Wheat flour
Jackfruit seed flour
Swelling power (g H2O/g flour)
7.997b ± 0.187
6.616a ± 0.098
Solubility (%)
5.091a ± 0.170
11.934b ± 0.307
Water absorption capacity
(g H2O/g flour)
2.281a ± 0.013
4.019b ± 0.041
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.4 Pasting properties
Table 3 Pasting parameters of wheat flour and jackfruit seed flour
Pasting parameters
Wheat flour
Jackfruit seed flour
Pasting temperature (˚C)
85.80a ± 0.69
88.70b ± 0.44
Peak time (min)
5.98b ± 0.04
5.20a ± 0.07
Peak viscosity (RVU)
176.50b ± 0.14
137.07a ± 1.85
Hot paste viscosity (RVU)
112.19b ± 1.13
93.50a ± 0.80
Breakdown (RVU)
64.30b ± 0.99
43.57a ± 1.08
Final viscosity (RVU)
221.64b ± 0.79
133.39a ± 1.33
Setback (RVU)
109.44b ± 1.19
39.89a ± 0.54
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
1.5 Color
Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour
Tristimulus color
parameters
Wheat flour
Jackfruit seed flour
L*
93.40b ± 0.12
91.65a ± 0.26
a*
+0.27b ± 0.04
-0.46a ± 0.08
b*
+7.69a ± 0.11
+11.43b ± 0.11
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
2. Determination of physicochemical properties of the
composite flour (85%WF+15%JF) for WSN making
Table 5 Values of swelling power, solubility, and water absorption capacity
of wheat flour, jackfruit seed flour, and the composite flour
Wheat flour
Jackfruit seed
flour
Composite flour
(85% WF+15% JF)
7.996c ± 0.186
6.616a ± 0.099
7.462b ± 0.221
Solubility (%)
5.091a ± 0.170
11.934c ± 0.307
6.049b ± 0.180
Water absorption
capacity
2.281a ± 0.013
4.019c ± 0.041
2.535b ± 0.049
Physicochemical
properties
Swelling power
(g H2O/g flour)
(g H2O/g flour)
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
3. Proximate analysis of WSN
Table 6 Chemical compositions from proximate analysis of control I and
control II white salted noodle (WSN) treatments
Chemical composition
(%)
Moisture
WSN prepared from WSN prepared from
100% WF
85% WF and 15% JF
(control I)
(control II)
29.40a ± 0.14
28.74a ± 0.14
Crude protein
8.56b ± 0.09
8.25a ± 0.08
Crude lipid
1.23b ± 0.01
1.13a ± 0.02
Crude fiber
0.03a ± 0.01
0.23b ± 0.01
Ash
1.07a ± 0.02
1.36b ± 0.04
Available carbohydrate
59.71a ± 0.17
60.29a ± 0.16
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Table 7 Effect of xanthan gum (XAN) on pasting parameters of composite
flour in comparison with wheat flour
Pasting
parameters
Pasting
temp (˚C)
Peak time
(min)
PV (RVU)
WF
(control I)
15% JF
(control II)
15% JF
+
0.1% XAN
15% JF
+
0.2% XAN
15% JF
+
0.3% XAN
85.80a ± 0.69 86.87ab ± 0.35 86.42ab ± 0.75 87.02ab ± 0.94
87.32b ± 0.73
5.98d ± 0.04
5.91bcd ± 0.04
5.78a ± 0.04
5.84abc ± 0.08
5.82ab ± 0.04
176.50e ± 0.14 149.03a ± 0.51 153.39b ± 0.39 164.58c ± 0.88 172.25d ± 0.85
HPV (RVU) 112.19e ± 1.13 93.39a ± 0.27
55.64a ± 0.49
95.03b ± 0.34 104.50c ± 1.28 106.97d ± 0.54
BD (RVU)
64.31d ± 0.99
58.36b ± 0.48
60.08c ± 0.42
65.28d ± 1.14
FV (RVU)
221.64e ± 0.79 187.31a ± 1.30 191.06b ± 0.43 198.33c ± 0.75 200.69d ± 0.69
SB (RVU)
109.44d ± 1.19 93.92abc ± 1.34 96.03bc ± 0.27 93.83ab ± 1.88 95.06abc ± 0.67
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
5.1 Cooking qualities
Table 8 Effect of xanthan gum (XAN) on cooking qualities of noodles
prepared from 15 percent substitution of wheat flour by jackfruit seed flour
(JF) compared with those prepared from individual wheat flour (WF)
Cooking
qualities
WF
(control I)
15% JF
(control II)
15% JF
+
0.1% XAN
15% JF
+
0.2% XAN
15% JF
+
0.3% XAN
Cooking
time (sec)
50b ± 0.0
40a ± 0.0
40a ± 0.0
40a ± 0.0
40a ± 0.0
Cooking
61.22a ± 1.45 71.95b ± 1.91 70.25b ± 2.02 86.49c ± 1.17 92.06d ± 1.41
weight (%)
Cooking
loss (%)
1.78a ± 0.12
2.10b ± 0.17
2.49c ± 0.04
3.03d ± 0.07
2.99d ± 0.15
Values shown in the table are means and standard deviations of three replications while the different
letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.
RESULTS & DISCUSSION
Peak
viscosity
Final
viscosity
Setback
Breakdown
Hot paste
viscosity
Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit
seed flours
RESULTS & DISCUSSION
Peak
viscosity
Final
viscosity
Breakdown
Hot paste
viscosity
Setback
Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit
seed flours