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Development of value added noodles using legume concentrates and isolates

KrishiKosh

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Title Development of value added noodles using legume concentrates and isolates
 
Creator Chauhan, Arti
 
Contributor Grewal, Raj Bala
 
Subject Planting, Irrigation, Cytokinins, Developmental stages, Wheats, Enzymes, Weather hazards, Chlorophylls, Proteins, Inorganic acid salts
 
Description The present study was carried out to standardize the process for
preparation of flour, protein concentrates and isolates from soybean,
fababean and ricebean and utilize these for value addition of noodles. The
legume protein concentrates and isolates were assessed for chemical
composition. The noodles were prepared by incorporation of different levels
of legume flour (10, 20 and 30%); legume protein concentrates (5, 10 and
15%) and legume protein isolates (2.5, 5 and 7.5%). These noodles were
assessed for cooking and sensory characteristics. The fenugreek flour (0.5,
1.0 and 1.5%) was added in most acceptable formulation of the noodles and
these noodles were also assessed for cooking and sensory characteristics.
Most acceptable noodles were assessed for proximate composition, in vitro
protein digestibility and mineral availability. The soybean flour had
maximum protein (35%) and oil content (22.4%). The yield of legume flour,
concentrates and isolates prepared from different legumes (soybean,
fababean and ricebean) ranged from 760-800, 400-440 and 280-360g,
respectively.
The legume protein concentrates and isolates contained 65 and 89%
protein, respectively. The water uptake ratio and swelling index of noodles
increased significantly with incorporation of either of legume flour,
concentrates or isolates. No significant change was found in cooking time of
noodles prepared with legume flour up to 30%, whereas it increased with
incorporation of either of protein concentrates or isolates. Gruel solid loss in
cooking water was increased with incorporation of legume flour, whereas it
decrease with incorporation of protein concentrates and isolates. No
significant change was observed in cooking characteristics of noodles
prepared with incorporation of 1.5% fenugreek flour in addition to 7.5%
isolates of different legumes (soybean, fababean and ricebean). Mean scores
for sensory attributes of noodles showed that, 10% soy flour or ricebean
flour and 20% fababean flour can be incorporated in formulation, without
effecting the sensory characteristics. On the other hand, no change or
significant improvement in sensory attributes of noodles prepared with use
of legume concentrate (5-15%) and isolates (2.5-7.5%) was observed.
Similarly, no significant change in sensory attributes of noodles prepared
with incorporation of 1.5% fenugreek flour in addition to protein isolate was
found. As a result these noodles were 'liked very much' by judges.
44.6-55.7% increased in protein and 54.1-57% increase in fiber content of
noodles was found with incorporation of 7.5% legume protein isolates
(either of soybean, fababean or ricebean) along with 1.5% fenugreek flour.
Improvement in protein digestibility and no change in mineral availability
of noodles prepared with incorporation of protein isolates along with
fenugreek flour was witnessed. Results indicate that legume flour,
concentrates and isolates can be prepared and utilized for value addition of
noodles.
 
Date 2016-11-24T14:07:52Z
2016-11-24T14:07:52Z
2006
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/87418
 
Language en
 
Format application/pdf
 
Publisher CCSHAU