cooking quality

Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours

Ogbonnaya, M., Onwuka, G. I. & Ezeama, C. F. · Asian Food Science Journal · 2025

The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia Stat...

Open access Research Article 10.9734/afsj/2025/v24i1764

Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

Ozge Kurt Gokhisar & Mahir Turhan · Asian Food Science Journal · 2019

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contribut...

Open access Research Article 10.9734/afsj/2019/v13i330111