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Influence of health based ingredient and its hydrocolloid blends on noodle processing

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Abstract

Blends were prepared with different levels of chickpea flour (CF) and durum semolina (0–60 %) and were utilized for understanding their influence on product quality. Proximate analysis and rheological characterization of blends were carried out. Noodles were developed and subjected to different physico-chemical, nutritional, cooking quality and sensory analysis, scanning electron microscopy (SEM). Optimized noodles on the basis of its sensory and cooking quality characteristics were improved with different hydrocolloids. Rheological studies revealed that with the increase in the CF content, Farinograph water absorption and dough stability decreased; simultaneously increase in dough development time. Maximum over pressure and curve configuration decreased with increase in CF. Based on the sensory and cooking loss of noodles 50 % formulation was improved with hydrocolloids. Noodles cooking loss reduced to 5.9 % with the addition of guar gum. Sensory scores for the noodles were above 8 in 15 cm scale. Colour value showed an increase in ‘b’ value, indicating increase in yellowness of samples. Texture of noodles became firm with the addition of CF. IVSD (In vitro starch digestibility) reduced from 71 to 29 %. There was a network like formation due to hydrocolloids was observed in SEM, which is the reason for slow release of glucose. Thus, can be used as substitution in noodles and can be included in the diet of malnutritious and diabetic population.

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Authors and Affiliations

  1. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Vaibhav B. Porwal, S. Bharath Kumar, R. Madhumathi & P. Prabhasankar

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  1. Vaibhav B. Porwal
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  2. S. Bharath Kumar
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  3. R. Madhumathi
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  4. P. Prabhasankar
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Correspondence to P. Prabhasankar.

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Porwal, V.B., Bharath Kumar, S., Madhumathi, R. et al. Influence of health based ingredient and its hydrocolloid blends on noodle processing. Food Measure 8, 283–295 (2014). https://doi.org/10.1007/s11694-014-9187-2

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  • DOI: https://doi.org/10.1007/s11694-014-9187-2

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