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What is Spinach Addition in Wet Noodle Quality about?

This document summarizes a research study that investigated the effect of adding spinach to wet noodles on the quality of the noodles. The study used 4 treatments with different percentages of added spinach (0%, 12.5%, 25%, 37.5%) and tested for moisture, protein, and ash content. The results showed that adding spinach significantly increased moisture content and decreased protein and ash content. Most taste testers preferred the noodles with 12.5% added spinach due to color and flavor.

Author

Wahyu Wibowo

Language

EN