Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 661-668

  Kishk, Yasser F M ^a   Elsheshetawy, Hemat E ^a   Mahmoud, Eman A M ^b  

^a Ain Shams University   (Egypt)

^b KING FAISAL UNIVERSITY   (Saudi Arabia)

Author keywords

Cooking quality; Flaxseed mucilage; Noodle; Sensory evaluation

Indexed keywords

CONTROL SAMPLES; COOKING QUALITY; COOKING TIME; COOKING YIELD; DRYING TEMPERATURE; FLAXSEED MUCILAGE; NITROGEN LOSS; NON-LINEAR REGRESSION; NON-STARCH POLYSACCHARIDES; NOODLE; OVERALL ACCEPTABILITY; QUALITY CHARACTERISTIC; RESPONSE SURFACE METHOD; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SWELLING INDEX; TWO-DIMENSION; WHEAT FLOURS;

ADHESIVES; DRYING; FLAX;

QUALITY CONTROL;

TRITICUM AESTIVUM;

EID: 79951971921     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02547.x     Document Type: Article

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