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College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China; National Processing Laboratory for Soybean Industry and Technology, Changchun, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China. Electronic address:
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Article Synopsis
- The study explored using drum-dried overripe Kepok plantain flour (KPF) as a substitute for wheat flour in instant noodles to improve their nutritional and textural properties.
- Noodles with 10%, 20%, and 30% KPF substitutions showed varying effects on attributes like adhesiveness, elasticity, and cooking quality, with 20% yielding the best balance of firmness, shape retention, and reduced stickiness.
- KPF also enhanced nutritional value by increasing resistant starch content and decreasing oil absorption, showcasing its potential as a functional ingredient for healthier instant noodles.
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