Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour

摘要

Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all-purpose wheat flour. These ingredients provided β-carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased pro- tein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β-carotene, while DSF re- duced lightness and added no β-carotene. Both ingredients increased cooking loss-10.4/100 from sweetpotato to 12.0/100 from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stick- iness and DSF had no effect on acceptability.