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Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making
Ritika, B.Y1, Baljeet, S.Y2, Mahima, S3, Roshanlal, Y4.
The current trend is to develop composite flours based food products with enhanced nutritional
as well as other superior quality traits adding variety to the food basket. Composite flour
noodles were developed using blends of refined wheat flour with malted and fermented cowpea
flour with replacement level of 10 and 20%. The native flours and their blends were analyzed
for physicochemical, functional and pasting properties to assess their suitability for noodle
making. The results of the proximate composition showed that malting and fermentation
enhanced the protein content of the cowpea flour. Increasing the level of malted or fermented
cowpea flour in the blend resulted in the increased protein content and water absorption
capacity. The pasting properties of the refined wheat flour also got altered after supplementation
with cowpea flour. The noodles were analyzed for cooking properties including cooking time,
cooking loss and cooked weight. The textural attributes of the cooked noodles were determined
using food texture analyzer. Composite flour noodles revealed less cooking time, less percent
solid loss, low hardness, adhesiveness and cohesiveness but increased cooking yield. Presence
of ingredients other than wheat flour could have caused discontinuity in the gluten network
resulting in the faster moisture penetration and hence less optimum cooking time of noodles.
Noodles with improved nutritional and acceptable cooking and textural quality attributes can
be successfully developed using composite flours based upon refined wheat flour and malted
cow pea flours.
Affiliation:
- Maharshi Dayanand University, India
- Maharshi Dayanand University, India
- Maharshi Dayanand University, India
- Maharshi Dayanand University, India
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Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
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8 |
Immediacy Index
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0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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