More articles from Vol 10, Issue 2, 2021
Deep Learning Based Research on Quality Classification of Shiitake Mushrooms
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Deep Learning Based Research on Quality Classification of Shiitake Mushrooms
By
A i ovo je bitno, Ovo je moj, University of Belgrade, Belgrade, Serbia
National Oceanic and Atmospheric Administration, Washington D.C., United States
Journal name 2022, 11(2);
pp. 26-36;
Abstract
There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein fiber rich sources is important to improve the nutritional quality of noodles. The current study aims to enrich instant noodles by substituting wheat flour with lentil flour (7-35%: L7%, L21%, and L35%), soy-protein isolate (1-5%: S1%, S3% and S5%), egg-white protein (1-5: E1%, E3%, and E5%) and Spirulina platensis (1-5%: S.p1%, S.p3% and S.p5%). and Tthe physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaljkbnkjbkuated based on Principal Component Analysis (PCA) to select the suitable noodle formulation.
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