Development and Assessment of Functional Properties of Turnip Powder and Incorporating as an Ingredient in Multi-flour Noodles

Abstract

Present investigation was carried out to develop multi flour noodles from the multi flours. Multi flours were prepared by blending wheat flour with kidney bean flour, cowpea flour, turnip flour and cauliflower flour in ratios of 100:0:0:0:0, 90:2.5:2.5:2.5:2.5, 80:5:5:5:5, 70:7.5:7.5:7.5:7.5, 60:10:10:10:10 and 50:12.5:12.5:12.5:12.5, respectively and packaged in pet jar and low density polyethylene packaging for noodles development. The functional properties swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density and physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium, potassium, carbohydrate and energy of ingredient as well as multi flours were determined using standard procedures. A small-scale standardized procedure was used for noodle manufacturing. Based on the blending proportions of wheat flour with kidney bean, cowpea, turnip and cauliflower flour respectively was mixed using electric dough mixer machine at lowest speed until a homogenous mix was achieved. Then, on the homogenized flour water was added, mixed until the dough had an adequate consistency. The dough which were prepared than using a noodles maker machine for making a noodles after that noodles were steamed and dried, cooled to room temperature, packaged and stored under ambient condition. The cooking properties Cooking loss, swelling index, water absorption, cooking yield, optimum cooking time were analysed just after preparation of noodles and physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium and potassium and sensorial attributes colour, taste, flavor, texture and overall acceptability of noodles were analyzed just after preparation and during storage of 30, 60 and 90 days under ambient condition packaged in pet jar and I.D. No. : 1003/14 Semester and year of admission : 1st semester 2014-15 Degree : Doctor of Philosophy Major : Agricultural Process and Food Engineering Department Degree awarding university : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Development and Assessment of Functional Properties of Turnip Powder and Incorporating as an Ingredient in Multi-Flour Noodles Name of advisor : Dr. Suresh Chandra 182 low density polyethylene. All the data of study were also statistically analyzed by using factorial Randomized Block Design (RBD) with the help of OPSTAT software. The physico-chemical properties of composite flours viz., ash, crude fibre, calcium, sodium, potassium, carbohydrate increased significantly with increase in the incorporation of kidney bean, cowpea, turnip and cauliflower flour with wheat flour. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, foam stability, gelatinization temperature and bulk density were increased with increase in the incorporation of other flours with wheat flour. The present study revealed that the noodles made from composite flour W90 containing wheat flour (90%) with kidney bean (2.5%), cowpea (2.5%), turnip (2.5%) and cauliflower (2.5%) was observed rich in protein and fat content along with good cooking properties have like cooking time and cooking loss, higher overall acceptability organoleptic score in LDPE during storage of 90 days. All types of noodles were made from W80, W70, W60, W50 as well as wheat flour also acceptable after 90 days of storage in LDPE and pet jar.