Physical And Sensory Properties Of African Breadfruit (Treculia African) Corn Noodle.

ABSTRACT

Composite flour of African breadfruit and corn with corn starch as a binder was formulated and used to produce noodles. Different blends were formulated and cooked using different cooking time and were subjected to sensory evaluation. The effects of the cooking time on the sensory properties and the effects of physical and physicochemical parameters on cooking were also investigated. Findings were found to be useful in knowing blends with better sensory properties. These degrees of positive correlation were shown by these parameters in predicting cooking time. Hydration index 50% to 74.2%, swelling index 56.1% to 88%, expansion ratio 79.2% to 97.7%, noodle diameter 79.2% to 97.8% and density 68.4% to 84.8%. Negative correlationship were shown by these parameters hydration capacity 39.9% to 84.2%, swelling capacity 66.4% to 90.4%, mass 1.3% to 88.4% and volume 13.9% to 86.6%.