Effect of unripe banana flour and wheat gluten on physicochemical characteristics and sensory properties of white salted noodles

Abstract

The objective of this study is to prepare the noodles with a high amount of resistant starch and superior sensory properties. It was observed that the addition of unripe banana flour (UBF) result in a superior peak and final viscosity compared to the wheat flour noodles. Addition of wheat gluten flour (WGF) in flour formulation significantly (p < .05) enhanced the water uptake and reduced the cooking loss of noodles. The b* values of UBF-supplemented noodles were higher before and after cooking compared to the control sample. Moreover, WGF was positively associated with hardness and tensile strength of white salted noodles. The present study indicates that white salted noodles enriched with high level of UBF (22%–22.5%) and superior sensory and physicochemical properties could be prepared by adding an optimal amount of WGF (2.5%–4.7%). These noodles can be regarded as a functional food and consumed for the physiological benefits of RS. Practical applications The findings of present study will help the food manufacturers to produce high quality white salted noodles enriched with resistant starch. The novel food product will fulfill the demand of consumers for high quality functional food. These unripe banana flour-enriched noodles will provide the potential health benefits associated with consumption of resistant starch.