Physical and sensory qualities of noodles with varying levels of breadfruit flour
Paper Details
Physical and sensory qualities of noodles with varying levels of breadfruit flour
Abstract
The physical and sensory properties of noodles prepared from different levels of breadfruit flour (Artocarpus altilis) as a partial substitute to all-purpose flour were determined. Breadfruit, locally known as rimas is a nutritious tropical crop that can serve as an alternative food source and a value-added agricultural commodity. Although breadfruit is abundant in many rural communities, its utilization is limited. The study was conducted to develop breadfruit noodles and determine the acceptability of noodles based on selected sensory attributes. The study used an experimental research design with five treatments T1 (100% all-purpose flour), T2 (100% breadfruit flour), T3 (75% breadfruit flour and 25% all-purpose flour), T4 (50% breadfruit flour and 50% all-purpose flour), and T5 (25% breadfruit flour and 75% all-purpose flour). Preparation of breadfruit flour involved washing, peeling, flaking, drying and pulverizing. Sensory evaluation was done by faculty members and students of Cagayan State University-Piat Campus using 9-point Hedonic Scale. The appearance, color, odor and texture of uncooked noodles were evaluated, while the appearance, color, odor, mouthfeel, flavor and general acceptability of cooked noodles were evaluated. The results showed that uncooked noodles had the highest general mean score of 7.69 in Treatments 1 and 3 while Treatment 2 had the lowest score of 5.10. The highest general mean score of 8.17 for cooked noodles was attained in Treatment 5 followed by Treatment 1 (7.79), Treatment 4 (6.67), Treatment 3 (5.83) and Treatment 2 (5.13). The results showed that partially replacing breadfruit flour improved the nutritional value and the sensory qualities were acceptable. The study concluded that breadfruit flour can be incorporated into the noodle production at a substitution level of 25% without affecting consumer acceptability.
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Johny P. Alvarez*, Joemel Estabillo, Macluven T. Gonzales, 2026. Physical and sensory qualities of noodles with varying levels of breadfruit flour. Int. J. Biosci., 29(1), 47-53.
Copyright © 2026 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.