Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

QR Code

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of...

Full description

Bibliographic Details
Main Authors:	Z., Nur Azura, S., Radhiah, W.I., Wan Zunairah, Z. A., Nurul Shazini, M. R., Ismail-Fitry
Format:	Article
Published:	Rynnye Lyan Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/87185/

Similar Items

Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles during Storage
by: Abd Ghaffar, Siti Suwaibah
Published: (2008)

Effect of Cosmos caudatus Kunth. (Ulam Raja) aqueous and dry extracts on the physicochemical and functional properties, and sensory acceptability of herbal yellow alkaline noodles
by: Abdul Halim, Norlaili, et al.
Published: (2014)

Preservation Yellow Alkaline Noodles Using Different Radiation Technologies
by: Soraya, Anissa
Published: (2011)

Effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodle with addition of rice bran
by: Abd Rahim, Farah Nadiah, et al.
Published: (2021)

Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles
by: Zawawi, Norhasnida, et al.
Published: (2014)

Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
by: Anis Jauharah, M.Z., et al.
Published: (2014)

Antibacterial activity of several Malaysian leaves extracts on the spoilage bacteria of yellow alkaline noodles
by: Rosyid, Teza Alfindo, et al.
Published: (2011)

Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica
by: Fadzil, N.F., et al.
Published: (2020)

Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
by: Anissa Soraya, et al.
Published: (2019)

Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.
by: Karim, Roselina, et al.
Published: (2012)

Utilising banana peel as a food ingredient for enhancing nutritional value of yellow noodles and beef patties
by: Mohd Dom, Zanariah, et al.
Published: (2024)

Sensorial characteristics of noodles incorporated with local Dabai fruit (Canarium odontophyllum) powder
by: Abdul Shukri, Farah Syahirah, et al.
Published: (2022)

Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners
by: Chong, Wai Yan
Published: (2022)

Effects of curry (Murraya koenigii spreng.) leaf extract on the microbial and physico-chemical qualities of yellow alkaline noodles during storage
by: Rosyid, Teza Alfindo
Published: (2012)

Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
by: Jauhar, Safiullah, et al.
Published: (2021)

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
by: Muzamil, Muhamad Zarulakmam, et al.
Published: (2021)

Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants
by: Ghaffar, Suwaibah, et al.
Published: (2009)

Physicochemical properties, antioxidant activities, and sensory evaluation of pineapple peel biovinegar
by: Yashini K., Selvanathan, et al.
Published: (2020)

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
by: Chong, Ann Qi, et al.
Published: (2024)

Physicochemical properties of banana peel powder in functional food products
by: Mohd Dom, Zanariah, et al.
Published: (2021)

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation
by: Nurus S.A. Aziz, Nurus S.A. Aziz, et al.
Published: (2023)

Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
by: Lee, C. M., et al.
Published: (2018)

Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder
by: Lee, Choon Min, et al.
Published: (2019)

Quality characteristics and sensory profile of stirred yogurt enriched with papaya peel powder
by: Manzoor, Sama, et al.
Published: (2019)

Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
by: A. S., Amirah, et al.
Published: (2020)

Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles
by: Jayasena, Vijay, et al.
Published: (2010)

Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
by: Amid, Azura, et al.
Published: (2011)

Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda)
by: Anis Jauharah, M. Z., et al.
Published: (2014)

Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking
by: Ahmad Luthfi Puzelan,, et al.
Published: (2025)

The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
by: Fadzil, Rifhan Aqilah Mohammad
Published: (2015)

Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks
by: Abu Talib, A., et al.
Published: (2024)

Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates
by: Mohamad Mazlan, Mazween, et al.
Published: (2020)

Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
by: Lau, Ke Qi
Published: (2022)

Quality of dried rice noodles incorporated with differently encapsulated carrot powders
by: Ismail, H., et al.
Published: (2017)

Physico-chemical characteristics of pectin from mango peels
by: Alotaibi, Abeer, et al.
Published: (2010)

Optimization of yellow pigment production by Monascus purpureus from banana peel
by: Nur Ashidah, Abdul Satapa
Published: (2013)

Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
by: Muhammad, Lubowa
Published: (2020)

Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality
by: Mustapha, Nor Afizah, et al.
Published: (2025)

Okara-fortified wheat bread: effect on nutritional, physicochemical and sensory properties
by: Mustapha, Nor Afizah, et al.
Published: (2024)

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss
by: Mohamad Mazlan, Azween, et al.
Published: (2019)