A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient.
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.
Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
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Bharath Kumar
Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
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Prabhasankar
Cooking quality; In vitro starch digestibility; Low Glycemic Index; Microstructure; Noodles; Pea flour; Rheology; Sensory analysis