Quality evaluation of noodles from millet flour blend incorporated composite flour

Abstract

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from composite flour (15-18 min) was significantly (p<0.01) higher than cooking time of branded noodles (9.3 min). Mean overall organoleptic score of developed noodle from composite flour was in the range of highly acceptable criteria (20-25). By all means, 20% level of millet flour blend incorporation was found to be acceptable. Mean glycemic index and load of developed noodle was significantly (p<0.01) lower than branded noodle.