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Formulation and physico-chemical properties of dietary fiber enhanced low glycemic multi-grain noodles for adults using locally available cereals and legumes

Author Affiliations

  • 1Food Technology Section, Industrial Technology Institute (ITI), No. 503A, Halbarawa Gardens, Thalahena, Malabe, Sri Lanka
  • 2Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka
  • 3Food Technology Section, Industrial Technology Institute (ITI), No. 503A, Halbarawa Gardens, Thalahena, Malabe, Sri Lanka
  • 4Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka

Res.J.chem.sci., Volume 8, Issue (4), Pages 15-23, April,18 (2018)

Abstract

Non Communicable Diseases (NCDs) are the most prominent health issues in worldwide. A high intake of carbohydrate and fat eventually results in developing NCDs and generous intake of dietary fiber (DF) has a protective effect against NCDs. Whole grain cereals and legumes are rich sources of DF. The objective of present study is to develop high fibre multi-grain noodles with low Glycaemic Index (GI) as an alternative to less healthy noodles available in the market. Whole grain cereals; Brown Rice (BR), Wheat Flour (WF) and whole grain legumes; Chick Pea (CP), Green Gram (GG), Black Gram (BG) were used for formulations. Ash, fat, protein and DF contents of raw materials were found to vary in ranges of 1.34-3.96%, 0.85-6.85%, 10.43-28.17%, and 2.99-12.86% respectively. The possibility of preparation of noodles from different composite flour mixtures were tested evaluating rheological properties and the standard for Total Solid (TS) in gruel values. Results indicated that maximum incorporation of legumes flour is 30%. Three products (F4, F5, F6) which had % proportions of BR: WF, 40:30, 30:40 and 20:50 with 30% legumes flour of CP: GG: BG at ratio of 1:1:1 were selected by considering low levels of TS in gruel values where as F6 having the lowest. DF and Resistant Starch (RS) contents of selected three products ranged from 7.87-9.31% and 0.78-1.13% on dry weight basis respectively. F6 (WF: 50%, BR: 20%, legumes: 30%) had the most sensory preferable product with high DF and low predicted GI.

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