Utilization of amaranth for preparation of value added biscuits and noodles
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Date
2007
Authors
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Publisher
CCSHAU
Abstract
The present investigation was carried out with the objective to prepare
Amaranth Leaves Powder (ALP), Amaranth Flour (AF) and Amaranth Protein
Concentrate (APC) and utilize these for the preparation of value added biscuits and
noodles. Two varieties of wheat viz. WH-157 and WH-283, Amaranth Grains (AG),
AF, APC and ALP were evaluated for chemical composition and effect of
incorporation of AF, APC and ALP on functional properties, farinographic and
pasting characteristics was studied. The products viz. biscuits (sweet and sweet 'n'
salty) and noodles were prepared by incorporation of different level of AF (10, 20
and 30%), APC (5, 10 and 15%) and ALP (2, 4 and 6%) were assessed for physical
characteristics and sensory attributes. The noodles were also assessed for cooking
quality. Amaranth seeds contained higher protein, fat, fibre and minerals. APC
contained 30.01% protein. ALP contained appreciable amount of total dietary fibre,
b-carotene and Zn, Fe and Mn. AF prepared as such after milling was more
acceptable than flour prepared after roasting. Sedimentation value of wheat flour
decreased with incorporation of AF and ALP. No significant change or decrease in
pelshenke value of flour with incorporation of various level of AF and APC was
noticed where as pelshenke value increased with incorporation of ALP in the flour.
No significant changes were observed in peak time, pasting temperature and
Gelatinization temperature with incorporation of AF, APC and ALP in wheat flour.
Incorporation of AF and ALP resulted in decreased in dough development time,
stability and farinographic quality number, whereas no change or slight decrease
was noticed with incorporation of APC. No significant change was found in the
weight and force required to break biscuits prepared by incorporation of AF (10-
30%), APC (5-15%) and ALP (2-6%) as compared to control. Sweet 'n' salty biscuits
prepared by incorporating AF upto 30%, APC upto 15% and ALP upto 4% were
'liked moderately to liked very much' by the judges. With incorporation of AF, APC
and ALP in formulation of noodles decrease in water uptake ratio and no
significant change in cooking time was observed. Swelling index decreased
significantly with index of noodles increased significantly with increase in APC and
ALP. No significant difference were found in color and appearance, aroma, texture,
taste and overall acceptability of noodles prepared by incorporating AF (10-30%),
APC (5-15%) and ALP (2-6%). These noodles were 'liked moderately to liked very
much' by the judges. The results of study indicate that AF, APC and ALP can be
utilized to some extent for the preparation of value added biscuits and noodles.
Description
Keywords
Wheat flour, Amaranth grains, Amaranth flour, Protein concentrate, Leaves powder, Noodles, Biscuits, Sensory characteristics