Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles

• Main Authors: Zawawi, Norhasnida, Gangadharan, P., Ahma Zaini, R., Samsudin, Muhamad Gaddafi, Karim, Roselina, Ismail, Maznah
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/40768/1/25%20IFRJ%2021%20%2802%29%202014%20Norhasnida%20525.pdf; http://psasir.upm.edu.my/id/eprint/40768/; http://www.ifrj.upm.edu.my/21%20%2802%29%202014/25%20IFRJ%2021%20%2802%29%202014%20Norhasnida%20525.pdf
• Institution: Universiti Putra Malaysia

Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Def...