Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

Pakhare Kn,Dagadkhair Ac,Andhale Ra,Udachan Is

doi:10.4172/2157-7110.1000629

Abstract

The protein and fiber rich noodles were prepared by incorporation of defatted soy flour (DSF) and defatted rice bran (DRB). The quantity DSF and DRB was used at 10% and 6% respectively for incorporation. The chemical composition of incorporated noodles utters the information such as, moisture 8.43%, total carbohydrate 68.30%, crude protein 14.29%, crude fat 4.98%, crude fiber 4.02%, ash 1.54% and calcium 498 mg/100 g which reveals it’s a good source of nutrients. The cooking quality was also examined and conclusions are; cooking time 7.30 min, cooking loss 1.25 g and water uptake 10.5 g. The DSF and DRB greatly affect the chemical composition and cooking quality of noodles, as soy and rice bran are the rich sources of protein and fiber respectively. The shelf life study was conducted by undertaking microbial study of noodles packed in different packaging material’s viz. HDPE and LDPE. Though TPC of HDPE packed noodles was between 0.1 × 102 and 0.35 × 102 CFU/gm during whole tenure of study. The yeast and mold count was ranged from 0.06 × 102 to 0.12 × 102 CFU/gm. Simultaneously LDPE packed noodles showed TPC from 0.1 × 102 to 0.42 × 102 CFU/gm and yeast and mold was between 0.06 × 102 and 0.26 × 102 CFU/gm while study. The comprehensive study of shelf life demonstrates that HDPE packed noodles have better shelf life than LDPE packed noodles as it having less microbial growth.

Highlights

Noodles are one of the staple foods consumed in many Asian countries
The defatted soy flour (DSF) and defatted rice bran (DRB) incorporated noodles were prepared by using standard formulation, which was finalized by comprehensive process of individual sensory evaluation of DSF and DRB incorporated noodles by semi trained panels
The chemical analysis of control noodle sample and noodles incorporated with DSF and DRB were analyzed for moisture, crude protein, crude fat, crude fiber, total ash and calcium by the methods demonstrated by Ranganna [14]

Summary

Introduction

Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. Nowadays Consumers all around the world, all are more at the risk of many diseases such as diabetes due to obesity, high cholesterol, cardiovascular diseases, high blood pressure and irregular blood sugar levels These risk factors are because of the unfit diet which is low in essential nutrients like dietary fiber, phytochemical and antioxidants. Wheat flour is preferred to prepare instant noodles with low protein and dietary fiber content [6]. Flour of hard wheat (Triticumaestivum L.) is the main primary ingredient which is usually used to make instant noodles is low in fiber and protein contents and poor in essential amino acid, lysine [8]. The study was carried to produce a fiber and protein rich noodles by incorporating defatted soy flour and defatted rice bran in noodles with its quality analysis and shelf life study in various packaging materials

Materials and Methods

Result and Discussion

Findings

Conclusion