INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI

Abstract

ABSTRACTDefatted soy flour (DSF) and whey protein concentrate (WPC) having protein content of 54.1 and 61.9%, respectively, were blended with wheat flour at 0–15%. Incorporation of DSF increased the farinograph water absorption from 59.3 to 63.8%, whereas addition of WPC decreased the water absorption to 53.5%. The dough stability increased from 4.5 to 8.5 min with DSF. The increase in maximum pressure value was greater on addition of DSF. The peak viscosity value decreased from 818 to 657 and 587 BU on addition of DSF & WPC, respectively. Instant vermicelli prepared by extruding, steaming and frying made the strands tough on addition of DSF or WPC. The moisture content and oil uptake decreased. Combination of DSF and WPC resulted in acceptable quality instant vermicelli having protein content in the range of 15–17% and the in vitro protein digestibility (IVPD) in the range of 70–80%.PRACTICAL APPLICATIONSMarket for the instant vermicelli is increasing with the increase in consumer demand. Instant vermicelli available is just prepared from either refined wheat flour (maida) or semolina (soji). There is a need to have products enriched with protein. Defatted soy flour and whey protein concentrate having protein content in the range of 50–55% can function as the sources of protein. Both have been used in the preparation of high‐protein vermicelli, which not only reduced the fat content in the product, but also had a better in vitro protein digestibility.