Development and Quality Evaluation of Noodles Supplemented with Germinated Horse Gram Flour

Abstract

Germinated horse gram flour (GHF), refined wheat flour (RWF) and different blends (10, 20, 30, and 40% GHF) were analyzed for their functional properties such as water absorption, oil absorption, swelling capacity, solubility index, color, and pasting properties. The noodles were developed by the incorporation of germinated horse gram flour in refined wheat flour in different proportions (10, 20, 30, and 40% GHF) and analyzed for their textural, cooking, and sensorial properties. The reduction in cooking time, cooked weight and water absorption were noted with the increase in the percentage of substitution of GHF. However, the cooking loss increased with increase in the concentration of GHF in RWF. The noodles from 100% RWF showed the highest value for hardness whereas sample A (90% RWF: 10% GHF) showed the lowest value for hardness. Among the blends, the hardness, chewiness, and springiness of cooked noodles increased with increase in the concentration of GHF. The decreased value of cohesiveness for GHF blended cooked noodles than control noodles described the less sticky nature of noodles. The addition of GHF also affected the sensory properties of cooked noodles. The noodles developed from blends of GHF with RWF were darker in color than control noodles. The noodles prepared from 40% GHF had the lowest score for overall acceptability. The overall acceptance of noodles prepared with 10% and 20% GHF were similar to the control.