Effect of Sorghum Flour on Quality of Noodles

Abstract

Noodles account for 3CW0 per cent of wheat products consumption in most South East Asian countries. Instant noodles have emerged as the dominant component, overwhelming the diets of all countries due to their ease of preparation and convenient single serving size. It is one of the preferred items of the children and also of women due to ready to cook nature. Noodles differ widely In many aspects such as ingredients, method of preparation, colour, texture and nutritive value. Studies revealed that both cooking time and protein content of samples significantly influenced cooking loss. Most noodles are made from flours containing 8-10 per cent protein and 0.36-0.40 per cent ash. Good surface appearance, favourable texture, minimal cooking loss and high yield are important noodle quality characteristics associated with flour.