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ThesisItem Restricted Effect of Dietary Fibre on Energy and Protein Utilization in Children(Colelge of Home Science PAU, Ludhiana, 1984) Jain, Ritu; Mann, S. KThesisItem Restricted A Comparative Study of Physico-Chemical adn Organoleptic Properties of Ambri Kashmiri, Granny Smith, Rus pippin svlvestris Mill.) in Relation to Candying Quality(College of Agriculture PAU, Ludhiana, 1971) Manjrekar, S. P; Sharma, R. CThesisItem Open Access Studies On The Development Of Some Fruits Based Health Drinks(Punjab Agricultural University; Ludhiana, 2006) Shilpi Singh; Ranote, P.SThesisItem Open Access Effect Of Flora On Quality, Storage, Characteristics Of Honey And Its Utilization In Ready To Serve Ginger ( Zingiber Officinale) Beverage And Aonla ( Emblica Officinalis ) Preserve(Punjab Agricultural University; Ludhiana, 2005) Nanda, Vikas; Bakhshi, A.K.ThesisItem Open Access Pcr Based Assay For Species Specific Determination Of Raw As Well As Cooked Meat Of Avian And Porcine Origin(Punjab Agricultural University; Ludhiana, 2004) Sharma, Neha; Thind, S SThesisItem Open Access Study On The Effect Of Thickeners And Other Ingredients On Quality And Shelf Life Of Gravy Bases(Punjab Agricultural University ;Ludhiana, 2002) Sethi, Shruti; Bakhshi, A.K.ThesisItem Restricted Utilization Of By-Products Of Milk And Soymilk In Value Added Baked Products(Punjab Agricultural University ;Ludhiana, 2000) Brar, Ramandeep Singh; Shukla, F. C.ThesisItem Open Access Quality characteristics of barley noodles as influenced by some ingredients(Punjab Agricultural University, Ludhiana, 2007) KANUPRIYA JOSHINoodles were prepared from barley flour treated with kansui, potassium iodate, egg albumin and flour gel in the range of 0.5-2.0%, 25-100 ppm, 0.5-2.0% and 1.25-2.50%, respectively. Effect of treatments on flour characteristics, cooking quality and texture profile analysis of noodles was studied. Gelatinization temperature of barley flour was significantly (p<0.05) increased upon treatment with kansui. Barley flours treated with kansui, potassium iodate and flour gel treatments showed spectacular increases in the values for farinograph water absorption. Flour prepared from PL 172 barley showed considerably lower values for farinograph water absorption than those of VJM 201 barley. Water uptake and cooking losses of noodles increased with increasing contents of treatment ingredients. Kansui treated noodles were dark in colour. Raw noodles prepared using potassium iodate were considerably hard revealing good handling and packaging properties. Treatment of barley flours with potassium iodate and egg albumin improved firmness of the cooked noodles. Values for gumminess and cohesiveness of the treated noodles were negligibly different than those of the control. Chewiness and springiness values for the cooked noodles were increased upon addition of kansui at 0.5% concentration of kansui, but decreased with further increase in its concentration upto 2%. Though, the noodles prepared using potassium iodate, egg albumin and flour gel showed lower values for gumminess and chewiness than those of the kansui treated noodles, the values increased with increases in the concentration. Potassium iodate treated noodles were less sticky and scored good to excellent preference, organoleptically. A similar trend was observed for noodles prepared using egg albumin. The results obtained in this study revealed that yellow alkaline noodles can be prepared from barley flour using kansui upto the extent of 0.5%. The texture profile analyses, rapid visco-analyzer and cooking quality parameters exhibited preference for VJM 201 barley flour over that of PL 172. Barley flour, noodles, farinograph, mixograph parameters, texture profile analysis, cooking qualities, pasting characteristics.