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

Content Provider	Springer Nature Link
Author	Bharath Kumar, S. Prabhasankar, P.
Copyright Year	2013
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.
Starting Page	1404
Ending Page	1413
Page Count	10
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	3
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-08-25
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Low Glycemic Index Pea flour In vitro starch digestibility Noodles Cooking quality Microstructure Rheology Sensory analysis Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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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.

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