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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
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IJAIM , IJRAS , IJISM ,
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org
Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Vegetable-Added Pasta Noodles: Physico-chemical Composition and Consumer Acceptability
- Eufemio G. Barcelon; Juliene N. Chua; Jiselle B. Encinas; Jemimah E. Montemayor; Mahrilag G. Nagalinngam; Anjelu E. Ocampo; Raizza Marie G. Ong
- Pasta is derived from wheat and shaped into different shapes and sizes. It is rich in carbohydrates, protein, and some essential nutrients making it healthy and an ideal food for the health-conscious consumers. This study determines the consumer acceptability of the three vegetable-added pasta noodles namely: black bean pasta noodles, red bell pepper pasta noodles, and Gynura procumbens or sabungai pasta noodles, and its physico-chemical composition. The consumer acceptability was determined using a 9-point hedonic scale with 50 untrained panelists. Results show that the pasta noodles without added vegetables (8.12) is the most acceptable followed by the red bell pepper (7.88), sabungai (7.14)and black bean (6.98) pasta noodle respectively. All pasta noodles were not significantly different in terms of moisture content and ash. The moisture content of sabungai (9.37%) and red bell pepper (9.42%) pasta noodles conformed to the standard, while the other two did not. All ash values (1.04 – 1.18%) are within the standards. The water activity of the pasta with no vegetable-added (0.54) and sabungai (0.55) pasta noodles are not significantly different although both are beyond the standard value for water activity. The black bean (0.48) and red bell pepper (0.49) pasta noodles are also not significantly different but both conformed to the standards of water activity. The no vegetable-added(5.88) and black bean(5.89) pasta noodles were not significantly different in terms of pH unlike the red bell pepper (5.64) and sabungai(5.48) pasta noodles. Still, all types of pasta noodles were within the standard of pH values. All of the pasta noodles are above the fat (2.91 – 4.91%) and protein(13.36 – 15.84%) content standards but below the carbohydrate (66.21 – 72.56%) standard.
- Select Volume / Issue:
- Year:
- 2015
- Type of Publication:
- Article
- Keywords:
- Black Beans Phaseolus vulgaris; Red Bell Pepper Capsicum annuum; Gynura procumbens; Pasta Noodles; Physico Chemical Analysis; Sensory Acceptability
- Journal:
- IJAIR
- Volume:
- 3
- Number:
- 6
- Pages:
- 1570-1574
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