Vol. 7, Issue 2 (2019)
Enhancing cooking, sensory and nutritional quality of finger millet noodles through incorporation of hydrocolloids
Author(s): TV Hymavathi, V Thejasri and TP Pradeepa Roberts
Abstract: In the present study attempts were made to prepare nutrient-rich noodles with blends of finger millet and wheat flour (WH) along various hydrocolloids to improve the cooking quality of noodles. Five types of hydrocolloid blends (4%) were incorporated in finger millet (FM) noodles which included Karaya gum, Gum acacia, Tragacanth, Guar gum and Xanthan gum blending with CMC. Results revealed that the addition of hydrocolloids showed significant improvement in cooking and textural parameters of noodles. Among the hydrocolloids, the higher effect was observed with Karaya gum and CMC blend significantly(p=0.05) resulted in less cooking time and cooking loss when compared to other hydrocolloids and control Finger Millet noodles without hydrocolloids. Results revealed that these noodles were significantly rich in nutrients when compared to wheat noodles.
Pages: 877-881 | 457 Views 96 Downloads
download (6008KB)
How to cite this article:
TV Hymavathi, V Thejasri, TP Pradeepa Roberts. Enhancing cooking, sensory and nutritional quality of finger millet noodles through incorporation of hydrocolloids. Int J Chem Stud 2019;7(2):877-881.
