Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6377874 | Journal of Cereal Science | 2013 | 7 Pages |
Abstract
⺠The eating quality of buckwheat enriched instant noodles was studied. ⺠The noodles texture, fat uptake and cooking loss were affected by protein content. ⺠With the addition of buckwheat, the L* values and rehydration rate were decreased. ⺠Rutin was detected in buckwheat enriched noodles with reasonable retention rate. ⺠The results shown that buckwheat enriched noodles can become a functional food.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agronomy and Crop Science
Authors
Ai-Ling Choy, Paul D. Morrison, Jeff G. Hughes, Philip J. Marriott, Darryl M. Small,