Abstract
Composite flour noodles were prepared by blending fenugreek flour (FF) with wheat flour (WF) at a replacement level of 2%, 5%, 7% and 10%, respectively. The chemical, functional, and pasting properties of different flour blends were assessed to check its suitability for noodle making. FF exhibited significantly (p 0.05) high protein (28.5%), crude fibre (7.2%), fat (4.9%) and ash content (3.6%) as compared with WF. Water absorption capacity, water solubility index, oil absorption capacity, foaming capacity and emulsion capacity showed an increase in values while the peak viscosity of flour blends decreased with increase in the level of FF. The noodles prepared with wheat-fenugreek flour blends showed higher cooking time, water uptake and cooked weight but less gruel solid loss as compared with control (100% WF) noodles. Noodles prepared with 93% WF+7% FF scored a satisfactory overall acceptability score for their sensory characteristics. Therefore, noodles with satisfactory eating, cooking, texture attributes can be prepared incorporating fenugreek flour up to a level of 7%, helps in exploring the health benefits of fenugreek.
Highlights
Fenugreek (Trigonella foenum-graecum), a leguminosae family member, originally belongs to South East Europe and West Asia
Preparation of Wheat – Fenugreek Flour (WFF) Blends Fenugreek cultivar and wheat cultivar were procured from Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana.The wheat and fenugreek grains were cleaned before milling to a fine flour by using laboratory grinder (Khera, India) and sieved through 250 mm sieve
Chemical Composition of Wheat and Fenugreek Flour The results for chemical composition of WF and fenugreek flour (FF) are shown in the Table 1.The moisture content of flour samples differed significantly (p
Summary
Fenugreek (Trigonella foenum-graecum), a leguminosae family member, originally belongs to South East Europe and West Asia Nowadays it is mainly grown in India and some parts of the world such as the United States and Northern Africa[1]. Fenugreek seeds mainly constitute of proteins (27.57%), dietary fiber (30.6% soluble and 20.6% insoluble), crude lipids (6.71%)[12] and minerals including iron, calcium and beta-carotene. They are rich source of many polysaccharides as well as galactomannan[13]. By developing and consuming different therapeutic products such as noodles would help to explore the nutritional benefits of fenugreek. Efforts were made for preparation of noodles with healthful composite flours by supplementing wheat flour with fenugreek flour and to evaluate functional, pasting and sensorial properties of wheat-fenugreek blended noodles
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