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, 600 034, 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.

Full Text:

References

Apolinario, A.C., de Lima Damasceno, B.P., de Macedo Beltrao, N.E., Pessoa, A., Converti, A. and da Silva, J.A. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydrate Polymer, 2014, 101, 368-378.

Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., Shakeel, A., Ansari, A. and Niazi, S. Inulin: Properties, health benefits and food applications. Carbohydrate Polymers, 2016, 147, 444-454. https://doi.org/10.1016/j.carbpol.2016.04.020.

Jaybhaye, R.V., Pardeshi, I.L., Vengaiah, P.C. and Srivastav, P.P. Processing and technology for millet based food products: A review. J. Ready to Eat Fd., 2014, 1, 32-48.

Saleh, A.S.M., Zhang, Q., Chen, J. and Shen, Q. Millet grains: nutritional quality, processing, and potential health benefits. Compreh. Rev. Fd. Sci. Fd. Safety, 2013, 12, 281-295. https://doi.org/10.1111/1541-4337.12012.

Gulia, N., Dhaka, V. and Khatkar, B.S. Instant noodles: processing, quality, and nutritional aspects. Cri. Rev. Fd. Sci. Nutr., 2014, 54, 1386-1399. https://doi.org/10.1080/10408398.2011.638227.

WINA, 2019. Retrieved from https://instantnoodles.org/en/noodles/market.html

Wandee, Y., Uttapap, D., Puncha-arnon, S., Puttanlek, C., Rungsardthong, V. and Wetprasit, N. Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel. Int. J. Fd. Sci. Technol., 2014, 49, 2348-2355. https://doi.org/10.1111/ijfs.12554.

AOAC. Official methods of analysis, 17th edition. The Association of Official Analytical Chemists, Gaitherburg, USA, 2000.

AOAC. 1995. Retrived from http://www.fao.org/3/W8079E/w8079e0i.htm.

AOAC. 1996. Official methods of analysis of The Association of Official Analytical Chemists. AOAC International, Arlington. AACC. (2000).

Approved methods of the AACC (66-50). Retrieved from http://methods.aaccnet.org/summaries/66-50-01.aspx.

Manno, D., Filippo, E., Serra, A., Negro, C., De Bellis, L. and Miceli, A. The influence of inulin addition on the morphological and structural properties of durum wheat pasta. Int. J. Fd. Sci. Technol., 2009, 44, 2218-2224. https://doi.org/10.1111/j.1365-2621.2009.02062.x.

Akın, M.B., Akın, M.S. and Kırmacı, Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Fd. Chem., 2007, 104, 93-99.

Cruz, A.G., Cadena, R.S., Walter, E.H.M., Mortazavian, A.M., Granato, D., Faria, J.A.F. and Bolini, H.M.A. Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development. Compreh. Rev. Fd. Sci. Fd. Safety, 2010, 9, 358-373.

Solowiej, B., Glibowski, P., Muszynski, S., Wydrych, J., Gawron, A. and Jelinski, T. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Fd. Hydrocoll., 2015, 44, 1-11.

Filipovic, J., Pezo, L., Filipovic, V. and Ludajic, G. Spelt pasta with inulin as a functional food. Acta Periodica Technologica, 2015, 46, 37-44. https://doi.org/10.2298/apt1546037f.

Westerterp-Plantenga, M.S. The significance of protein in food intake and body weight regulation. Curr. Opin. Clin. Nutri. Metabol. Care., 2003, 6, 635-638. https://doi.org/10.1097/00075197-200311000-00005.

Bustos, M.C., Pérez, G.T. and León, A.E. Effect of four types of dietary fiber on the technological quality of pasta. Fd. Sci. Technol. Int., 2011, 17, 213-221. https://doi.org/10.1177/1082013210382303.

Gull, A., Prasad, K. and Kumar, P. Optimization and functionality of millet supplemented pasta. Fd. Sci. Technol., 2015, 35, 626-632. https://doi.org/10.1590/1678-457x.6745.

Aydin, E. and Gocmen, D. Cooking quality and sensorial properties of noodle supplemented with oat flour. Fd. Sci. Biotechnol., 2011, 20, 507-511. https://doi.org/10.1007/s10068-011-0070-1.


Refbacks

  • There are currently no refbacks.