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

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Authors

  • Asmath Mubeena S.
     ,IN
  • Haripriya A.
     ,IN

DOI:

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

Keywords:

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

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.

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Published

2021-03-03

How to Cite

S., A. M., & A., H. (2021). Optimization and Functionality of Inulin Added Minor Millet Based Gluten-Free Noodles. The Indian Journal of Nutrition and Dietetics, 58(1), 68–78. https://doi.org/10.21048/IJND.2021.58.1.25902

Issue

Volume 58, Issue 1, January-March 2021

Section

Original Articles

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All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

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Europe PMC
Received 2020-08-18
Accepted 2021-01-18
Published 2021-03-03

 

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