Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 11, Issue 5, May 2020, Page 141-146 PDF (548.53 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2020.106997 | ||||
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| Authors | ||||
Doaa F. Bedier1; Rabab H. Salem1; Aliaa A . Almashad1; Ekram H. Barakat  2
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| 1Food science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta | ||||
| 2Nutrition and food science Department, Faculty of Specific Education, Kafr El-Sheikh University. | ||||
| Abstract | ||||
| This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with black rice flour was investigated. The protein, fat and ash of noodles increased as the amount of black rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% black rice flour had the best overall preference compared with 15 and 20%. Generally, black rice has been added to noodles in place of wheat flour to obtain healthier trends. | ||||
| Keywords | ||||
| Black rice; antioxidant activity; anthocyanin and instant noodles | ||||
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