Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to
flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a
quick vermicelli preparation (noodles), in order to study the effect of the additi
on of some
chemical and organoleptic characteristics of this product and to determine the ideal
proportion of corn starch added.
The study has shown that there is an inverse relationship between the reduction of
protein content and the increase of the fat percentage and the increase of starch proportion
up to (25%) in both kinds of bean noodles: peeled and unpeeled.
Increasing the ratio of starch above 15% has affected negatively the resulted noodles
colour and some organoleptic characteristics such as taste and smell with the emergence of
a gradual improvement of the appearance of noodles that resulted from flour peeled beans.
Finally , it was found that the best ratio of added starch is 15%.
توجهت أنظار الباحثيين في مجال التغذية نحو تخفيض الكربوهيدرات في المنتجات المصنعة بهدف التقليل من اثار تراكم الدهون الناتجة عن تخزين الجسم لهذه الكربوهيدرات
