Abstract Physicochemical, cooking q

Abstract Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were eval-
uated. Optimum cooking time significantly decreased with increasing the replacement levels. The prepared noodles contained 10% WLM or DLM had swelling indices similar to that in the control sample. The higher cooking yield was observed in prepared noodles using 20% WLM or DLM. The cooking loss was improved when using DLM with significant (p < 0.05) lower values at all replace- ment levels than that in control sample. Used the WLM and DLM at levels 5% and 10%, respec- tively gave low nitrogen loss values. Calculated protein efficiency ratio, proportion of essential amino acid to the total amino acids, essential amino acid index, biological value, chemical score and limiting amino acid were improved. The received scores from sensory evaluation showed that WLM or DLM noodles at levels 5–10% or 5–20%, respectively had higher flavor and overall acceptability values with non-significant (p > 0.05) differences compared to the control sample.

Hasil (Bahasa Indonesia) 1:

Abstrak Physicochemical, memasak kualitas dan sensorik karakteristik mie fortified oleh seluruh lupine makanan (WLM) dan defatted lupine makanan (DLM) seperti protein yang berbeda produk eval-
uated. Significantly waktu memasak optimal menurun dengan peningkatan tingkat penggantian. Mi disiapkan berisi 10% WLM atau DLM telah pembengkakan indeks mirip dalam contoh kontrol. Memasak hasil lebih tinggi diamati di mi disiapkan menggunakan 20% WLM atau DLM. Kehilangan memasak ditingkatkan ketika menggunakan DLM dengan significant (p < 0.05) nilai yang lebih rendah di semua tingkat ganti-ment daripada di kontrol sampel. Menggunakan WLM dan DLM pada tingkat 5% dan 10%, masing-tively memberi nitrogen rendah nilai kerugian. Protein dihitung efficiency rasio, proporsi asam amino esensial untuk total asam amino, asam amino esensial indeks, nilai biologis, kimia Skor dan membatasi asam amino yang ditingkatkan. Nilai diterima dari evaluasi sensori menunjukkan bahwa WLM atau DLM mie pada tingkat 5-10% atau 5 – 20%, masing-masing memiliki flavor yang lebih tinggi dan nilai-nilai keseluruhan penerimaan dengan bebas-significant (p mengatakan 0.05) perbedaan dibandingkan dengan kontrol sampel.