Banana and cassava flour as substitute to wheat flour in making fresh miki noodles /
Iglesia, Abigael
Banana and cassava flour as substitute to wheat flour in making fresh miki noodles / Abigael Iglesia - Indang, Cavite : Cavite State University- Main Campus, 2000. - xvi, 54 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
IGLESIA, ABIGAEL T., ROSARDA, QUENNIE J., MATIAG, MA. JOANA
S., MOJICA KAREN ABIGAEL, Applied Research 111 (General Science Curriculum), Cavite state University, Indang, Cavite, "BANANA FLOUR AND CASSAVA FLOUR AS SUBSTITUTE TO WHEAT FLOUR IN MAKING FRESH MIKI NOODLES"
Advisers: Prof. Fe Dimero, Prof. Dulce Ramos
The study entitled "Banana Flour and Cassava Flour as Substitute to Wheat Flour in Making Fresh Miki Noodles" was conducted to prepare noodles utilizing banana and cassava flour. This was conducted at the Food Processing Center of Cavite State University, Indang, Cavite from August 1999 to January 2000.
Different combinations of banana flour and cassava flour were used in preparing the noodles. Based on the results of chemical analysis, Treatment 0 (100% wheat flour) contains the desired moisture content, pH, and protein content. This treatment has the highest pH and protein content. However, the results showed no considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles; based on the result of sensory evaluation, the taste of noodles was not affected by the different combination of banana and cassava flour used. No significant differences in texture were likewise observed among the treatment. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable and moderately acceptable.
Flour--Wheat
Noodles
664 / B22 2000
Banana and cassava flour as substitute to wheat flour in making fresh miki noodles / Abigael Iglesia - Indang, Cavite : Cavite State University- Main Campus, 2000. - xvi, 54 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
IGLESIA, ABIGAEL T., ROSARDA, QUENNIE J., MATIAG, MA. JOANA
S., MOJICA KAREN ABIGAEL, Applied Research 111 (General Science Curriculum), Cavite state University, Indang, Cavite, "BANANA FLOUR AND CASSAVA FLOUR AS SUBSTITUTE TO WHEAT FLOUR IN MAKING FRESH MIKI NOODLES"
Advisers: Prof. Fe Dimero, Prof. Dulce Ramos
The study entitled "Banana Flour and Cassava Flour as Substitute to Wheat Flour in Making Fresh Miki Noodles" was conducted to prepare noodles utilizing banana and cassava flour. This was conducted at the Food Processing Center of Cavite State University, Indang, Cavite from August 1999 to January 2000.
Different combinations of banana flour and cassava flour were used in preparing the noodles. Based on the results of chemical analysis, Treatment 0 (100% wheat flour) contains the desired moisture content, pH, and protein content. This treatment has the highest pH and protein content. However, the results showed no considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles; based on the result of sensory evaluation, the taste of noodles was not affected by the different combination of banana and cassava flour used. No significant differences in texture were likewise observed among the treatment. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable and moderately acceptable.
Flour--Wheat
Noodles
664 / B22 2000