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A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

Bharath Kumar, S. and Prabhasankar, P. (2015) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52 (3). pp. 1404-1413. ISSN 0022-1155

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Abstract

Low Glycemic Index (LGI) foods help to maintain blood glucose level in diabetic individuals. Pea flour (PF) is known to be one of LGI ingredients used in the food industry. To assess the influence of PF in noodle processing, thermally processed pea flour was incorporated at 20 % and 40 % in the preparation of noodles using Lab scale Noodle Making Machine. Evaluation for Physico-chemical, rheological and noodle making characteristics, in vitro starch digestibility (IVSD) and microstructure of noodles were carried out. Cooking quality did not show any significant difference among the samples, with solid leach out ranging from 6.7 to 7.2 % against control (6.5 %). Colour measurement showed the presence of greenish colour in PF incorporated samples. Texture was firmer in fresh noodles (FN) (5.52 Newton (N), 6.00 N) and dried noodles (DN) (7.60 N, 7.86 N) compared to control (4.38 N-FN, 6.88 N-DN). Sensory analysis of noodles revealed that the samples (FN, DN) were acceptable at 20 % and 40 % levels with overall quality score (>8.5). In vitro analysis revealed that with increase in PF content there was a significant decrease in the availability of glucose in DN followed by FN compared to control. Overall RDS was reduced and SDS was increased in 40 % PF incorporated FN. Scanning-electron microscopy revealed the presence of fiber matrix around the starch granules.

Item Type: Article
Uncontrolled Keywords: Low Glycemic Index . Pea flour . In vitro starch digestibility . Noodles . Cooking quality . Microstructure . Rheology . Sensory analysis
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2016 10:20
Last Modified: 17 Feb 2016 10:20
URI: http://ir.cftri.com/id/eprint/12116

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