DEVELOPMENT OF CASSAVA (Maniftot esculenta) STARCH FLOUR BASED NOODLES

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dc.contributor.author MISSRIYA, M.N.F.
dc.date.accessioned 2021-04-20T06:37:19Z
dc.date.available 2021-04-20T06:37:19Z
dc.date.issued 2013
dc.identifier.other UWU/EAG/09/0025
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6474/UWULD%20EAG%2009%200025-10052019113604.pdf?sequence=1&isAllowed=y
dc.description.abstract Sri Lanka, being a tropical country where wheat cannot be cultivated, cassava can be introduced to reduce the huge foreign exchange expended on wheat. Cassava is a rich starch containing crop with having 85% starch of dried sample. Both free and bound cyanide can be eliminated by soaking with water and application of heat. The objectives of this study were to find out the best ratio of cassava flour to wheat flour to obtain preferred oganoleptic characters in the final product, determine the best time temperature combination to cook the best sample and evaluate the chemical composition and shelf life of the best selected sample. Cassava flour from cassava and wheat flour from wheat were used in different formulations to produce cassava based noodles. Cassava flour was incorporated in 60%, 50%, 40%, 30% and 20% with wheat flour. Statistically (p<0.05), noodles produced from 30% cassava flour and 70% wheat flour was the most acceptable sample by the panelists. Best time temperature combination to cook the final product was 4 minutes in 100°C water. A proximate analysis (A.O.A.C, 1995) was conducted for final product. In cassava based noodle the carbohydrate and fibre percentage is higher than it in control. The shelf life of cassava based noodles is high as the moisture content is below 10% and result of total plate count test revealed that CFU per gram was less than 5. So that the prod4ct was not violated the maximum TPC level. Key words: Cassava flour, CFU, TPC, Sensory evaluation, proximate analysis en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/EAG/09/0025
dc.subject Export Agriculture Degree Programme (EAG) en_US
dc.title DEVELOPMENT OF CASSAVA (Maniftot esculenta) STARCH FLOUR BASED NOODLES en_US
dc.title.alternative Research Article – EAG 2013 en_US
dc.type Thesis en_US


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