Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics

Abstract

Wheat flour is widely used in many food industries involving noodles. Therefore, noodles are an important part in the diet of many countries around the world. The objective of this study was to assess the nutritional and sensory characteristics of wheat-sorghum and Wheat-millet enhanced with guar flour for noodles production. The noodles were prepared as Daber-noodle and millet-noodle by mixing wheat flour to Daber or millet flours to obtain a mixture of 10%, 20% and 30% noodles) compared to control (Nobo). The falling number of wheat flour was 441, wet gluten was 32±0.01%, and dry gluten was 22±0.3%. As the concentration of millet and Daber flour increased in the prepared noodles, the moisture, ash, oil and protein contents consequently increased, while the case was reversed in carbohydrate contents. In the millet-noodle, and at the mixture of 10%, 20% and 30%, Na were 0.23, 0.31 and 0.31 mg/100g, respectively, while were 0.18, 0.24 and 0.25 mg/100g in Daber-noodle, whereas potassium content, at the same mixtures were 0.25, 0.22 and 0.32 mg/100g, respectively, in the millet-noodle, and 0.20, 0.29 and 0.29 mg/100g, respectively, in Daber-noodle. It seemed that control-noodle sample was more acceptable followed by Daber-noodle samples while the millet-noodle samples were the last choice for the panellists. ANOVA proved that the different noodle samples were statistically significant, i.e. some samples are highly preferred by panellists while others are fairly accepted. Further studies should concern adding some additives to improve acceptability for millet-noodle and Daber-noodle.

Nano-encapsulation of Eucalyptus citriodora Oil: Preparation and Characterization

“…According to Tolba et al, the low TPC value is because Eucalyptus citriodora oil contained in the nanoencapsulated product contains two main compounds of the oxygenate monoterpenes class, namely citronellal and citronellol, which are very active as antifungal and antibacterial agents [1]. Also, the peppermint oil added to the formula contains phenolic and alkaloid compounds so that it can inhibit microbial growth and activity [18]. Matan et al stated that the combination of menthol from peppermint oil and eucalyptol from Eucalyptus oil can inhibit the growth of fungi and bacteria [19].…”

Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans

“…The most popular basic ingredients for the production of noodles include wheat flour, water, and salt (Tiony & Irene, 2021 ). However, other additives can be used for purposes of enhancing the nutritional value, shelf life, texture, and eating qualities of noodles (Adejuwon et al., 2020 ; Siddeeg et al., 2018 ).…”

Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria

“…Most noodles were also noted to be limited in essential amino acids especially lysine, threonine and tryptophan [2]. Consequently, several researches had been carried out to address the problem depending on geographical location, raw materials for use, culture, ingredients added and method of consumption, among others [3]. In the findings, food materials such as Hungary rice, soybean, lupin, African yam bean, malted cow pea, millet and carrot flours or their starches, were incorporated into wheat flour for noodle making either in double or triple blended forms to enhance nutritional composition, cooking or sensorial qualities.…”