Thumbnail Image

Theses

Browse

20061
Reset filters
Subject: Food Technology × Author: Chauhan, Arti × End date: 2007 × Start date: 2000 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Development of value added noodles using legume concentrates and isolates
    (CCSHAU, 2006) Chauhan, Arti; Grewal, Raj Bala
    The present study was carried out to standardize the process for preparation of flour, protein concentrates and isolates from soybean, fababean and ricebean and utilize these for value addition of noodles. The legume protein concentrates and isolates were assessed for chemical composition. The noodles were prepared by incorporation of different levels of legume flour (10, 20 and 30%); legume protein concentrates (5, 10 and 15%) and legume protein isolates (2.5, 5 and 7.5%). These noodles were assessed for cooking and sensory characteristics. The fenugreek flour (0.5, 1.0 and 1.5%) was added in most acceptable formulation of the noodles and these noodles were also assessed for cooking and sensory characteristics. Most acceptable noodles were assessed for proximate composition, in vitro protein digestibility and mineral availability. The soybean flour had maximum protein (35%) and oil content (22.4%). The yield of legume flour, concentrates and isolates prepared from different legumes (soybean, fababean and ricebean) ranged from 760-800, 400-440 and 280-360g, respectively. The legume protein concentrates and isolates contained 65 and 89% protein, respectively. The water uptake ratio and swelling index of noodles increased significantly with incorporation of either of legume flour, concentrates or isolates. No significant change was found in cooking time of noodles prepared with legume flour up to 30%, whereas it increased with incorporation of either of protein concentrates or isolates. Gruel solid loss in cooking water was increased with incorporation of legume flour, whereas it decrease with incorporation of protein concentrates and isolates. No significant change was observed in cooking characteristics of noodles prepared with incorporation of 1.5% fenugreek flour in addition to 7.5% isolates of different legumes (soybean, fababean and ricebean). Mean scores for sensory attributes of noodles showed that, 10% soy flour or ricebean flour and 20% fababean flour can be incorporated in formulation, without effecting the sensory characteristics. On the other hand, no change or significant improvement in sensory attributes of noodles prepared with use of legume concentrate (5-15%) and isolates (2.5-7.5%) was observed. Similarly, no significant change in sensory attributes of noodles prepared with incorporation of 1.5% fenugreek flour in addition to protein isolate was found. As a result these noodles were 'liked very much' by judges. 44.6-55.7% increased in protein and 54.1-57% increase in fiber content of noodles was found with incorporation of 7.5% legume protein isolates (either of soybean, fababean or ricebean) along with 1.5% fenugreek flour. Improvement in protein digestibility and no change in mineral availability of noodles prepared with incorporation of protein isolates along with fenugreek flour was witnessed. Results indicate that legume flour, concentrates and isolates can be prepared and utilized for value addition of noodles.