Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties

Abstract

The main objectives of this study were to increase the fiber content of noodles using oat flour and to determine the effects of oat flour on the rheological properties of the dough, and the physical properties, and cooking and sensory quality of the noodles. Wheat flour was replaced with different levels of oat flour (0, 10, 20, 30 and 40% w/w). With increasing oat flour level, the following changes occurred: the dough became softer, more viscous and less elastic, and the amount of water required to make the dough increased; dough development and stability times decreased; dried noodles became darker in color and became more brittle; optimum cooking time and cooking loss increased; the hardness and adhesiveness of the cooked noodles decreased while their cohesiveness increased and the smoothness of noodle surface decreased. In general, to preserve the overall quality of the noodles, inclusion of 20% oat flour in the noodle recipe is suggested. PRACTICAL APPLICATION The results of this study present a practical method to increase the fiber content (mainly β-glucan) of the regular salted dried noodles using oat flour. The results may be useful for noodle manufacturers for production of functional noodles and to give them ideas about the appropriate levels of oat flour as well as possible problems that may occur during production of noodles as a result of addition of oat flour. This kind of noodles may also be attractive to the customers who prefer functional foods or to taste new healthy products.