Physicochemical properties of yellow noodle incorporated with breadfruit (artocarpus altilis) flour

Abstract

It is well known that breadfruit is a tropical fruit and it is native to Malaysia. This study was conducted by collecting the matured breadfruit that is of three month old after flowering, and then processed into flour. The flour was processed by milling the dried sliced of the breadfruit pulp that had been blanched. It was later on incorporated into yellow noodle with different percentage of 2%, 4%, 6%, 8% and 10%. All the samples incorporated at different percentages were further analyzes in terms of physical and chemical characteristic; and also sensory acceptance for the yellow noodle. The control yellow noodle was seems to be more accepted and better than the incorporated yellow noodle with breadfruit flour, in terms of physical and chemical characteristics. However, the incorporation of breadfruit flour of 6% also yield quite a good result compared to others percentage of incorporation in terms of sensory acceptance where it scored 4.17 over 7.