Development of Barley-Fortified Instant Noodles

Abstract

SUMMARY The main objective of this study was to develop instant noodle products with additional nutritional and health benefits through substitution of noodle flour with high β-glucan barley flour. Hard red winter wheat (HRW) noodle flour was substituted with 10%, 20%, and 30% of three types of barley flour, including waxy, hull-less, and hulled types. The varieties were Radiant, Salute, and Sustagrain. The results showed that as the substitution level of barley flour increased, both the noodle color L* (lightness) value and cooked noodle hardness generally decreased, although the degree of changes varied with the type of barley flour. Sensory evaluation indicated that up to 20% of HRW flour could be substituted by Salute or Radiant barley flour and produce acceptable products. For Sustagrain whole grain barley flour, the most acceptable level was 10% when color, flavor, and eating quality of instant noodle were considered.