The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle

Abstract

This study considers the application of apricot kernel (AK), a by-product of apricot processing plants containing wide range of nutrients, in enrichment of noodle. The alterations in chemical (moisture, oil, protein and ash content), physical (colour), cooking (optimum cooking time, cooking loss, volume and weight increase), and sensory properties (odour, appearance, mouthfeel, taste, total acceptability) of noodles were examined by adding apricot kernel flour (AKF) to the noodle formulation at the level of 5, 10, 15, 20% flour weight basis. The results of the study indicated that samples of AKF added noodles, for all addition levels, contained more protein, lipid and ash as compared to control sample. Colour and cooking properties were altered by the addition of AKF. In the sensory analysis, the control noodle had the highest score and 20% AKF added noodle had statistically significant (p<0.05) lowest score as compared with other samples. The results obtained in this study suggest that acceptable noodles in terms of physicochemical and sensory properties could be produced by incorporating AKF into wheat flour up to the level of 15% flour weight basis. Therefore, AKF could successfully be used to enrich
noodles, giving alternative utilization opportunity to producers and healthy choice option to the consumers.