Development of multi-flour Noodles and their quality assessment during storage

Abstract

The present investigation was carried out to develop multi-flour noodles and packaged in HDPE. Multi-flours were prepared by blending wheat flour with soy bean flour, carrot powder, mushroom powder and apple pomace powder.The word noodle is derived from the German language word Nudel (noodle). In 1958, Momofuku Ando invented "CHICKEN RAMENTM", the world's first instant noodle product. The research was conducted to formulate a nutritious, protein enriched, and convenient instant noodle product. The multi-flour noodles T50 containing highest amount of protein, ash, crude fiber, iron, calcium content compare to control and other noodles in HDPE at 60 days storage periods. Sensorial attributes colour, taste, flavour, texture and overall acceptability were analysed just after preparation and during storage periods. The cooking properties of multi-flour noodles were found highest in T50treatment. The functional properties of composite flour like Swelling capacity, gelatinization temperature, emulsion activity, emulsion stability and foam capacity were increased with increase in the incorporation of other flours with wheat flour. All the data of study were also statistically analyzed by using Randomized Block Design (RBD) with the help of OPSTAT software.