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- Title
Physical, cooking and textural properties of composite flour noodles using indigenous food grain of North-East, India.
- Authors
Bidyalakshmi, Thingujam; Bembem, Khwairakpam; Chanu, Sanjarambam Nirupama
- Abstract
A study was conducted on development of composite flour noodles using indigenous food grains of NorthEast India and assessment of their quality. The composite flour noodles were prepared in a single screw cold extruder using wheat flour (WF), black aromatic rice flour (BRF), white sticky rice flour (WRF), and millet flour (MF) in different proportion. The physical properties, cooking characteristics, textural characteristics, and sensory qualities of the noodle were examined. The results showed that the noodles' bulk density varied between 0.4 and 0.5 g ml-1 and their moisture content ranged from 8.63 to 8.91 (% wb). The cooking loss, cooking yield and the water absorption capacity of the noodles ranged from 7.9%-13.4%, 271.5%-370.9% and 1.72-2.71 g g-1, respectively. As the amounts of MF and BRF reduced, a decrease in the hardness and adhesiveness of the noodles was observed. Based on the sensory evaluation, composite flour noodle having maximum amount of BRF and MF was found to be the most liked sample. In contrast to their lack of significance at 95 percent confidence level for water absorption capacity, different proportions of WF, BRF, WRF, and MF have a substantial impact on colour change, bulk density, cooking loss, and cooking yield.
- Subjects
INDIA; NOODLES; RICE flour; FLOUR; WATER levels; COOKING; SENSORY evaluation; RICE hulls
- Publication
Agricultural Engineering International: CIGR Journal, 2024, Vol 26, Issue 1, p249
- ISSN
1682-1130
- Publication type
Article