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20201
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Subject: Food and Nutrition × Author: Anushree, R.K. × End date: 2024 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and quality evaluation of lentil (Lens culinaris L.) incorporated noodles
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Anushree, R.K.; Kushwaha, Archana
    In many parts of the Asian countries due to the easy cooking method, safety, desirable sensory attributes, long shelf life and reasonable price, noodle consumption has increased worldwide. Usually, the main ingredients of noodles are maida and wheat flour, excess consumption of which are associated with many health issues. The present study was undertaken as a step against Protein Energy Malnutrition (PEM) by providing healthy snaking. The selection of best acceptable lentil incorporated noodles among five formulations viz.C (100W %+ 0 %L),T1(90%W+10% L),T2(80%W+20% L),,T3(70%W+30% L),T4(60%W+40% L),)were done for cooked noodles with the help of Hedonic and Bipolar scale.T3and control noodles got best acceptance through the studies. The LIN (T3) had lesser (0.87g/ml) bulk density as compared to control (0.89 g/ml). The selected LIN got highest value of water absorption capacity (121.33ml/g) and swelling power (5.61%) as compared to control (110.67 ml/g, 4.60%) and solubility was significantly less for control (16.67) as compared to LIN (22.53). Cooking time of LIN and CWN were (12.00, 10.33 min), cooked weight (76.86, 71.06 g/25g), cooking yield (307.46, 284.10 %), bulk density (0.52, 0.55 g/ml), swelling index (2.22, 1.94) and total solid loss in gruel (7.49, 2.43 per cent by mass) respectively. Selected LIN (T3) was significantly superior in terms of total ash (2.15 v/s1.96%), crude fat (1.29 v/s1.21%), crude fiber (3.14 v/s 1.29%) and crude protein (15.84 v/s 11.35%). In vitro protein digestibility (72.59, 78.98 g/100g) and in vitro glycemic index (60.57, 62.73) was observed in LIN and CWN. Mineral estimation was done and Fe, Zn, Mn, Cr were significantly higher in LIN and the values of Ca, Cu, Mg were having non-significant difference. In texture profile analysis of noodles the values of hardness (N), adhesiveness (g-sec), springiness (mm), chewiness showed significant difference while the difference in values of cohesiveness and resilience was non- significant in between LIN and CWN. In case of storage study of 0-3 months except moisture and taste all proximate and sensory attributes showed non-significant difference. In case of microbial analysis the outcome was within permissible limits. The cost of LIN and CWN was 6.96 and 6.47 respectively. Hence we can conclude that the lentil incorporation in noodles can be successfully done. It has many nutritional benefits like high fiber, high protein, moderate GI and it is a cost effective healthy snack.