Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The objective of this study is to evaluate the sensory properties of noodles incorporated w...
| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
UTS Publisher
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103174/ |
| _version_ | 1848863952721674240 |
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| author | Abdul Shukri, Farah Syahirah Wei, Yii Hung Abidin, Mohd Zahid Hashim, Norhashila Radzuan, Mohd Nazren Pak Dek, Mohd Sabri |
| author_facet | Abdul Shukri, Farah Syahirah Wei, Yii Hung Abidin, Mohd Zahid Hashim, Norhashila Radzuan, Mohd Nazren Pak Dek, Mohd Sabri |
| author_sort | Abdul Shukri, Farah Syahirah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The
objective of this study is to evaluate the sensory properties of noodles incorporated with local Dabai fruit (Canarium
odontophyllum) powder. In this study, noodles were prepared with three different level percentages (10%, 20%, and
30%) of Dabai powder as wheat flour substitution. The four-formulation including a control were evaluated for the
sensory properties in terms of colour, aroma, taste, texture, overall acceptability and purchase intention. Among all
the formulations, Dabai noodles of formulation 1 (10% Dabai) showed significant overall preference by the panelists. Panelists found that noodles incorporated with 10% Dabai powder are attractive for normal consumer while noodles incorporated with 30% Dabai powder are appealing for Dabai fruits lovers considering the aroma and taste as well. |
| first_indexed | 2025-11-15T13:41:06Z |
| format | Article |
| id | upm-103174 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:41:06Z |
| publishDate | 2022 |
| publisher | UTS Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1031742023-12-04T02:53:56Z http://psasir.upm.edu.my/id/eprint/103174/ Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder Abdul Shukri, Farah Syahirah Wei, Yii Hung Abidin, Mohd Zahid Hashim, Norhashila Radzuan, Mohd Nazren Pak Dek, Mohd Sabri Noodles are different from pasta and can be differentiated based on their ingredients and manufacturing processes. Noodles are made from common wheat flour and have high popularity among the Asian countries. The objective of this study is to evaluate the sensory properties of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. In this study, noodles were prepared with three different level percentages (10%, 20%, and 30%) of Dabai powder as wheat flour substitution. The four-formulation including a control were evaluated for the sensory properties in terms of colour, aroma, taste, texture, overall acceptability and purchase intention. Among all the formulations, Dabai noodles of formulation 1 (10% Dabai) showed significant overall preference by the panelists. Panelists found that noodles incorporated with 10% Dabai powder are attractive for normal consumer while noodles incorporated with 30% Dabai powder are appealing for Dabai fruits lovers considering the aroma and taste as well. UTS Publisher 2022 Article PeerReviewed Abdul Shukri, Farah Syahirah and Wei, Yii Hung and Abidin, Mohd Zahid and Hashim, Norhashila and Radzuan, Mohd Nazren and Pak Dek, Mohd Sabri (2022) Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder. Borneo Journal of Sciences & Technology, 4 (1). 65 - 69. ISSN 2672-7439 https://journal.uts.edu.my/ 10.3570/bjost.2022.4.1-10 |
| spellingShingle | Abdul Shukri, Farah Syahirah Wei, Yii Hung Abidin, Mohd Zahid Hashim, Norhashila Radzuan, Mohd Nazren Pak Dek, Mohd Sabri Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder |
| title | Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder |
| title_full | Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder |
| title_fullStr | Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder |
| title_full_unstemmed | Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder |
| title_short | Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder |
| title_sort | sensorial characteristics of noodles incorporated with local dabai fruit (canarium odontophyllum) powder |
| url | http://psasir.upm.edu.my/id/eprint/103174/ http://psasir.upm.edu.my/id/eprint/103174/ http://psasir.upm.edu.my/id/eprint/103174/ |