Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

DOI

10.2991/iconhomecs-17.2018.43How to use a DOI?

Keywords

instant noodles, chickpea, okara, nutritional values, physicochemicalproperties, cooking quality

Abstract

The study has utilized chickpea and okara composite flours and produced best formulation based on sensory and physicochemical characteristics. Formulation of F3 which comprised of 75% of wheat flour, 12.5% of chickpea flour and 12.5% of okara flour was selected as the best formulation. The qualities of best formulation and control were compared through proximate analysis, dietary fiber, energy content and cooking qualities. F3 was better than control in terms of significantly higher ash, crude protein, crude fiber contents and significantly lower crude fat, carbohydrates and energy contents, and it also rich in dietary fiber (10.05g/100g). Furthermore, F3 has significantly higher cooking yield, longer optimal cooking time, lower rehydration rate and higher cooking loss. The storage quality of the best formulation's accelerated shelf life study for eight months was evaluated via water activity test, physicochemical tests, microbiological and sensory tests. The increased in water activity and decreased in pH value, reduced brightness, increased redness and yellowness of noodles, reduced tensile strength and changes in the textural properties. Nonetheless, the noodles were still safe to be consumed and accepted by the panellists. To conclude, the incorporation of chickpea and okara flours into the instant noodles boosts the nutrient contents but results in poorer textural properties. Further study regarding the alternatives to improve the textural properties of the noodles would be worthwhile.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ng Hui Kuen
AU  - Mansoor Abdul Hamid
AU  - Hasmadi Mamat
AU  - Jahurul Haque Akanda
AU  - Fisal Ahmad
PY  - 2017/09
DA  - 2017/09
TI  - Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 179
EP  - 190
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.43
DO  - 10.2991/iconhomecs-17.2018.43
ID  - Kuen2017/09
ER  -