Home | My Profile | Contact Us
Research Trends Products  |   order gateway  |   author gateway  |   editor gateway  
ID:
Password:
Register | Forgot Password

Author Resources
 Author Gateway
 Article submission guidelines

Editor Resources
 Editor/Referee Gateway

Agents/Distributors
 Regional Subscription Agents/Distributors
 
Current Topics in Biotechnology   Volumes    Volume 12 
Abstract
Rheological properties of plantain (Musa spp)-wheat instant noodle dough
Waliu A. Adebayo, Babatunde S. Ogunsina, Kehinde A. Taiwo
Pages: 45 - 53
Number of pages: 9
Current Topics in Biotechnology
Volume 12 

Copyright © 2021 Research Trends. All rights reserved

ABSTRACT
 
This study investigated the viscoelastic properties of plantain-wheat instant noodle dough. The plantain-wheat composite flour in the ratios 0:100, 5:95, 10:90, 15:85, 20:80 and 25:75 were processed into instant noodle dough. The viscoelastic properties of the instant noodle dough were investigated using a HAAKE Viscometer 500 (Thermo Fisher Scientific Pty Ltd. D-76227 Karlsruhe, Germany). The data obtained were fitted into five existing rheological models. The data obtained was analyzed descriptively and inferentially using Turkey’s post-hoc test (GraphPad Prism version 4.00) for Windows and Design Expert Software. The results showed that percentage substitution of wheat with plantain flour affected the viscoelastic properties of the dough. The data obtained would provide valuable information for industries in process control and design of plantain-wheat instant noodle.
Buy this Article


 
search


E-Commerce
Buy this article
Buy this volume
Subscribe to this title
Shopping Cart

Quick Links
Login
Search Products
Browse in Alphabetical Order : Journals
Series/Books
Browse by Subject Classification : Journals
Series/Books

Miscellaneous
Ordering Information Ordering Information
Downloadable forms Downloadable Forms