Physicochemical, functional and sensory properties of wheat noodles substituted by sorghum and mung bean flours

Abstract

Noodles are flour-based processed products that are generally served as an alternative food to carbohydrates dense products. Nowadays, carbohydrate-based processed products, such as the production of non-wheat noodles and the substitution of non-wheat carbohydrate sources, are developed, mainly through the use of local food commodities as alternatives. The purpose of this research was to investigate the physicochemical qualities of wheat noodles substituted for local food ingredients such as sorghum flour and green beans via sticking properties, cooking quality, proximate analysis, and sensory characteristics. Resistant starch and dietary fibre content were the functional features studied. Five formulas were established, each with a different amount of wheat flour, sorghum flour and mung bean flour used in the processing, namely N1 (50:20:30), N2 (40:30:30), N3 (30:40:30), N4 (20:50:30), and N5 (10:60:30). The peak viscosity of the five composite flour formulae was 1421-1778, the breakdown value was 454-535, and the ultimate viscosity was 1967-2490, with a cooking loss of 10.69-23.21%. According to proximate analysis, the formulated noodles provide complete nutritional content to meet nutritional adequacy, namely 375-381 kcal/100 g. It not only has a great nutritional value, but it also has strong physiological advantages for the body due to the high concentration of dietary fibre (9.6-9.8%) and resistant starch (14.93-15.01%). The taste, texture, and aroma of the sample formulae N2, N3, and N5 are comparable to wheat-based noodles. The five wheat noodles substituted by sorghum and mung bean flour formulations were potentially developed into functional products with comprehensive nutritional content, high dietary fibre, and resistant starch. Further research is needed to confirm its functional properties on health.