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Processing of Non-Wheat Noodles and its Quality Characteristics

Shidlali, Srividya S (2008) Processing of Non-Wheat Noodles and its Quality Characteristics. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Noodles are a convenience product, normally prepared from wheat. It is becoming one of the important breakfast food items in an era of fast life, rapid urbanization, convenience and above all, the criterion of health. Of late, noodles prepared from other cereal grains are also appearing in the market place. However, due to lack of `gluten` in cereals other than wheat, it is difficult to make noodles/vermicelli type of products similar to those prepared from wheat, based on the process used for wheat. Firstly, because it does not contain the gluten, which is the vital protein in wheat, which hydrates, swells and forms elastic dough. Secondly, the dough prepared from maize or millet flours with cold water, lacks cohesiveness and elasticity but does not yield noodles/vermicelli that cooks well and retain their textural properties. Noodles from millets have a high potential for nutrition-conscious population as they have high fibre, special type of starch and other unique properties, on account of which they could be promoted as a health food. However, there is a need for developing convenience method for preparing noodles/vermicelli from non-wheat cereals. As the potential problems of food allergies are more recognized, increasing number of people are looking for non-wheat items to include in their diets, to increase variety and to aid in the prevention of food allergies. India possesses a number of convenience breakfast foods of that category, to name a few, the examples are usual noodles, vermicelli, pasta type of products, quick cooking or instant noodles. A production process which involves the other non-wheat grains in a relatively cheaper method is elucidated here. The objective of the present investigation was to study the effects of raw materials on sensory as well as instrumental texture and cooking, and nutritional quality characteristics of noodles made from ragi in comparison with wheat noodles. The noodles produced here has the required qualities in the view of eating quality as well as nutrition as confirmed by the proximate analysis and also by sensory attributes as observed from the results obtained from the texture analyzer and also from the well supported results provided by the sensory panel members. The textural attributes finally decide the desirable product which is well accepted by the panelists also.
Uncontrolled Keywords: Noodles cereal grains wheat nutritional quality characteristics
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2008 09:01
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.res.in/id/eprint/8743

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