Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours

The quality and physicochemical properties of dough noodles made from blends chayotextle flour wheat semolina were investigated. results showed that the inclusion increased both hardness adhesiveness dough, there was a 10% increase in cohesiveness elasticity when using this particular flour. Regarding extensibility, no significant differences found (p < 0.05) control, while proximal chemical analysis on T1 (16.28%) had higher protein content compared to control. These indicate optimum mixture for preparation obtained by It is concluded incorporating appropriate amounts into during production maintains technological as well texture sensory perceptions.