Physical, Cooking and Textural Properties of Composite Flour Noodles using Indigenous Food Grain of North-East India

Abstract

A study was conducted on the development of composite flour noodles using indigenous food grains of North-East 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 proportions. 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 and their moisture content ranged from 8.63 to 8.91% (on a wet basis). The cooking loss, cooking yield and water absorption capacity of the noodles ranged from 7.9-13.4%, 271.5-370.9% and 1.72-2.71 g/g, respectively. As the amounts of MF and BRF decreased, a decrease in the hardness and adhesiveness of the noodles was observed. Based on the sensory evaluation, composite flour noodle having the maximum amount of BRF and MF was found to be the best-liked sample. In contrast to their lack of significance at the 95 percent confidence level for water absorption capacity, different proportions of WF, BRF, WRF, and MF have a substantial impact on colour difference, bulk density, cooking loss, and cooking yield.