QUALITY ATTRIBUTES OF STORED WHEAT-CARROT NOODLES 1

• O.A. Abiodun

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

• A.O. Dauda

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

• O.J. Oluoti

  Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

  Author

• A. B. Adepeju

  Department of Food Science and Technology, Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria.

  Author

• A. Ojo

  Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

  Author

• A. Mustapha

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

• A.O. Ogueyungbo

  Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

  Author

Quality attributes of wheat-carrot noodles were determined. Wheat flour was substituted with carrot flour (5, 10 and 15 %). The dough was extruded and dried. Colour, carotene, microbial load and sensory properties were evaluated. Colour (a* and b*) of cooked and uncooked noodles became deeper and with reduction in L* values. Noodles with 15 % carrot flour had higher values in β-carotene (14.76 mg/100g) and lycopene (1.92 mg/100g) which was significantly different (p˂0.05) from other noodles but these values decreased during storage. There were no significant differences (p<0.05) in appearance and aroma of noodles with 10 and 15 % carrot flours. The texture and taste of wheat noodles and noodles with 5 to 10 % carrot flours were not significantly different (p<0.05). Noodles with up to 10 % carrot flour were more acceptable.

1. O.A. Abiodun, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

2. A.O. Dauda, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

3. O.J. Oluoti, Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

   Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

4. A. B. Adepeju, Department of Food Science and Technology, Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria.

   Department of Food Science and Technology, Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria.

5. A. Ojo, Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

   Department of Food Science and Technology, Osun State Polytechnic, Iree, Nigeria.

6. A. Mustapha, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

7. A.O. Ogueyungbo, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

   Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.

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