A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

Low Glycemic Index (LGI) foods help to maintain
blood glucose level in diabetic individuals. Pea flour (PF) is
known to be one of LGI ingredients used in the food industry.
To assess the influence of PF in noodle processing, thermally
processed pea flour was incorporated at 20 % and 40 % in the
preparation of noodles using Lab scale Noodle Making
Machine. Evaluation for Physico-chemical, rheological and
noodle making characteristics, in vitro starch digestibility
(IVSD) and microstructure of noodles were carried out.
Cooking quality did not show any significant difference
among the samples, with solid leach out ranging from 6.7 to
7.2 % against control (6.5 %). Colour measurement showed
the presence of greenish colour in PF incorporated samples.
Texture was firmer in fresh noodles (FN) (5.52 Newton (N),
6.00 N) and dried noodles (DN) (7.60 N, 7.86 N) compared to
control (4.38 N-FN, 6.88 N-DN). Sensory analysis of noodles
revealed that the samples (FN, DN) were acceptable at 20 %
and 40 % levels with overall quality score (>8.5). In vitro
analysis revealed that with increase in PF content there was a
significant decrease in the availability of glucose in DN
followed by FN compared to control. Overall RDS was reduced
and SDS was increased in 40 % PF incorporated FN.
Scanning-electron microscopy revealed the presence of fiber
matrix around the starch granules.