Effects of Substitution of Wheat Flour Using Amaranth Flour on the Physicochemical Properties and the Sensory Acceptability of Kelp Noodle

Lim, Bethany Xuan Nie (2022) Effects of Substitution of Wheat Flour Using Amaranth Flour on the Physicochemical Properties and the Sensory Acceptability of Kelp Noodle. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

In recent years, the market size of gluten-free products has increased drastically due to the increase in the prevalence of celiac disease among the population. In Malaysia, the availability of gluten-free noodles and pasta is limited. Hence, this study aimed to develop a gluten-free kelp noodle by replacing wheat flour with amaranth flour (50 and 100% substitution) in the noodle. The physicochemical, textural properties, cooking properties and overall sensory acceptability of the original and amaranth-substituted kelp noodle were determined. Proximate and color (L*, a*, and b*) analyses of the noodles were performed too. Optimum cooking time, cooking yield, cooking loss, swelling index, and water absorption were carried out to evaluate the cooking properties of noodles. Sensory evaluation analysis was conducted by 9-point hedonic scale and ranking (preference) tests. Generally, kelp noodles that have 100% substitution of wheat flour with amaranth flour (formulation 2) showed the highest percentage in protein (13.11 ± 0.04 %), crude fiber (13.28 ± 0.42 %), fat (3.03 ± 0.11 %) and ash (2.83 ± 0.03 %) content. However, the kelp noodles made with 100% amaranth flour showed poor cooking properties. As the level of substitution of wheat flour with amaranth flour increases, the percentage of cooking loss increases while the optimum cooking time, cooking yield, swelling index, and water absorption decrease. With the addition of amaranth flour, the color of the kelp noodles darkened (a decrease in L* value). Besides, the textural properties of 100% amaranth flour increased the stickiness and decreased the firmness, hardness, resistance to extension, and breaking distance in the noodles. In conclusion, the gluten-free amaranth-kelp noodles (formulation 2) received the lowest sensory acceptance due to the stickiness and the chewiness of the noodle. Further studies on the modification of the gluten-free amaranth-kelp noodles formulation should be done to improve the texture and the chewiness of the product