Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) an...

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Bibliographic Details
Main Authors: Yung-Jia Chan, Wen-Chien Lu, Ya-Wen Hou, Yuan-Chao Huang, Ya-Ju Chang, Da-Wei Huang, Jen-Chieh Tsai, Amanda Tresiliana Mulio, Zong-Ru Wu, Po-Hsien Li
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Plants
Subjects:
wheat noodles
isomaltodextrin
storage stability
cooking quality
sensory evaluation
microstructure
Online Access:https://www.mdpi.com/2223-7747/10/3/578

Internet

https://www.mdpi.com/2223-7747/10/3/578

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