Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles

Abstract

The present study was conducted to prepare nutritionally enriched noodles that have high dietary fiber and essential mineral content that provide various health benefits. The study aims to evaluate the sensory profile of the noodles, prepared by using fortifying flour i.e., sweet potato flour (SPF) in different concentrations of (10% and 15%) with the addition of wheat flour (90%, 85%, 80%, and 75%) and sago flour (5% and 10%) to formulate 7 samples i.e., C, S1, S2, S3, S4, S5 and S6. Among the different samples, 15% SPF along with 75% wheat flour and 10% sago flour recorded the highest score in terms of organoleptic properties like colour, taste, flavor, texture, appearance, and overall acceptability when compared with control and other samples of the product. It was concluded that the addition of sweet potato flour and sago flour to the noodle flour (wheat flour) resulted in a good quality noodle with an improved softer texture, better visual appearance, appealing taste and flavor and higher acceptance of noodles in terms of overall acceptability. That was also verified by t-test at a significance level of p<0.05.