THE IMPACT OF REPLACING RICE FLOUR WITH SOY PROTEIN ON THE QUALITY OF PURPLE YAM NOODLES
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no1E.350Keywords:
Pasta free-gluten, purple yam, soybean protein isolate, rice noodles, starch.Abstract
This study aims to investigate the effects of replacing rice flour with soybean protein isolate on the quality of rice noodles supplemented with 50% yam flour. Rice flour in the recipe for making yam noodles was replaced with soybean protein isolate (SPI) at ratios of 0%, 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The research results indicate that the substitution of rice flour with SPI reduced the moisture content of the dough, and improved the textural properties of the dough. Moreover, increasing the soybean protein ratio in the formulation contributed to the enhancement of noodle quality through properties such as the reduction of breakage, an increase in the chewiness of cooked noodles, and a decrease in cooking time as well as cooking loss. Furthermore, increasing the SPI ratio enhanced free radical scavenging ability and increased in the total polyphenol content of the product. The results of the chemical composition evaluation show that the sample with 15% SPI substitution was the most favored. Nutritional composition analysis for the sample with 15% SPI substitution reflected noticeable nutritional values, such as protein content (8.40 g/100 g), fiber (11.8 g/100 g), and total ash (3.69 g/100 g). Therefore, the use of SPI not only contributes to improve texture but also increases the nutritional value of purple yam noodles.
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