Effect of substituting pearl millet flour with rice, wheat and soy flours on quality of noodle strands
Keywords:
Cooking quality, Defatted soy flour, Extrusion processing, Millet pasta, Pearl millet Noodle, Textural qualityAbstract
Wheat noodles are very popular due to their unique, versatile culinary use, texture and consumer acceptability. But, a noticeable part of the population requires nutritious noodles, while avoiding gluten to the maximum possible extent due to the intolerance towards gluten digestion. Pearl millet is one of the grains suited to resolve this issue. Additionally, it is hypoglycaemic and thus useful for people prone to diabetes. However, the noodles rich in fibre and lacking gluten are unable to withstand cooking and thereby lead to a high level of losses in the absence of gluten. In view of this, the noodle strands were prepared using pre-treated pearl millet flour through extrusion process. The noodles yielded a significantly lower level of solid loss with a higher level of hydration capacity, cooking time and hardness on substituting pearl millet with defatted soy flour at 50%. This was obtained with respective values of 11.6%, 1.67, 213 seconds and 57.7 N respectively.
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