Quality characteristics of barley noodles as influenced by some ingredients
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Date
2007
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Punjab Agricultural University, Ludhiana
Abstract
Noodles 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.
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