Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Optimization and Functionality of Inulin Added Minor Millet Based Gluten-Free Noodles


Affiliations
  • M.O.P. Vaishnav College for Women (Autonomous), School of Food Science, Chennai, India
     

   Subscribe/Renew Journal


The objective of the present study was to optimize and develop minor millet-based inulin incorporated gluten free instant noodles with seasonings. The noodles were prepared using durum wheat flour (control 1) and multi millet flour (control 2) along with inulin, xanthan gum, salt and water. The noodles were extruded with the thickness of 3 mm and steamed for 5 minutes in a pre-heated steamer. The steamed noodles were dried at 100°C for 20 minutes and then at 40°C until the moisture content decreased to 9-10 %. The sensory, physico-chemical and textural characteristics of the noodles were evaluated. Noodles with 20% inulin incorporation scored high among variations. The moisture, dietary fiber and fat content of the noodles increased significantly (P<0.05) with the addition of inulin, whereas total carbohydrates and total calories decreased. There was a significant difference in the functional characteristics of the noodles with inulin incorporation.

Keywords

Instant Noodles, Inulin, Dietary Fibre, Gluten Free, Millet.
User
Notifications

Abstract Views: 191

PDF Views: 0




  • Optimization and Functionality of Inulin Added Minor Millet Based Gluten-Free Noodles

Abstract Views: 191  |  PDF Views: 0

Authors

Haripriya A.
, India

Abstract


The objective of the present study was to optimize and develop minor millet-based inulin incorporated gluten free instant noodles with seasonings. The noodles were prepared using durum wheat flour (control 1) and multi millet flour (control 2) along with inulin, xanthan gum, salt and water. The noodles were extruded with the thickness of 3 mm and steamed for 5 minutes in a pre-heated steamer. The steamed noodles were dried at 100°C for 20 minutes and then at 40°C until the moisture content decreased to 9-10 %. The sensory, physico-chemical and textural characteristics of the noodles were evaluated. Noodles with 20% inulin incorporation scored high among variations. The moisture, dietary fiber and fat content of the noodles increased significantly (P<0.05) with the addition of inulin, whereas total carbohydrates and total calories decreased. There was a significant difference in the functional characteristics of the noodles with inulin incorporation.

Keywords


Instant Noodles, Inulin, Dietary Fibre, Gluten Free, Millet.



DOI: https://doi.org/10.21048/IJND.2021.58.1.25902