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EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES

✍ Scribed by VIJAY JAYASENA; PEGGY P.Y. LEUNG; SYED M. NASAR-ABBAS

Book ID: 111342425
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 98 KB
Volume: 33
Category: Article
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.2010.00353.x

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In this study the nutritional value and customer acceptance of pasta and crisps produced with addition of 5, 10 and 15% of lupine flours (L. luteus, L. albus, L. angustifolius) were evaluated. Pasta and crisps were tested on the basis of organoleptic and physicochemical analysis. The contents of ol