Abstract
Gluten free noodles were developed from rice flour with enhanced protein content through incorporation of protein isolate (2, 4, 6, 8, and 10%) from two germinated chickpea cultivars (GNG 1581 and GNG 469). Dynamic rheology suggested that protein enriched rice dough showed pseudoplastic behavior. The elastic and viscous moduli of dough increased with an increase in substitution of chickpea protein isolate. Results showed that with an increase in protein isolate concentration; there was significant (p ≤ 0.05) increase in protein content (7.52 to 19.3%), cooking time (13.4 to 15.1 min), antioxidant activity (22.6 to 31.3%) of the noodles, whereas cooking loss and cooked weight decreased significantly. The incorporation of chickpea protein isolate resulted in decreased lightness (L) and increased greenness (a*) and blueness (b*) and thus darker noodles. In vitro starch digestibility and glycemic index (GI) (70.8 to 61.0) of the gluten free rice noodles significantly (p ≤ 0.05) decreased with increased chickpea protein isolate. The noodle samples had different polypeptides with molecular weight from 10-250 kDa, with varied intensity of the protein bands. Gluten free rice noodles prepared with 6% chickpea protein isolate from the GNG 1581 cultivar showed better overall acceptability on the basis of sensory evaluation.
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