Processing Gluten- Free Noodles Fortified with Chickpea Flour | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 12, Issue 9, September 2021, Page 203-209 PDF (692.23 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2021.89545.1025 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
galila ali asker   1; Mona M. H. Mousa2
| ||||
| 1food science and technology, faculty of home economic, Al- Azhar, university | ||||
| 2Food Science &Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt. | ||||
| Abstract | ||||
| The aim of this study was to determine the quality attributes of chickpea enriched rice noodles. Black rice-chickpea pastas were produced from different blends 10–30% of chickpea flour and black rice flour. The protein, fat, ash, Ca, Mg and P content were observed higher for chickpea flour. The noodles' proximate composition, cooking quality, and sensory characteristics were determined. Results showed an increment in protein content (9.23 – 16.54 %), fat (2.64 – 4.14 %) and ash (1.91 – 2.71 %). Fortification with chickpea flour reduced cooking time (8.5 – 7.32 min) but increased cooking loss from 2.48 to 4.18 %. Black rice noodles enriched with 30% chickpea flour was highly ranked for sensory attributes. Chickpea flour can be successfully using in the noodles formula and improving the nutritional quality of noodles. In conclusion, this study found that black rice-chickpea noodles are a nutritional alternative to traditional rice noodles, as well as providing variety to dietary categories for celiac disease sufferers. | ||||
| Keywords | ||||
| Gluten-free noodles; black rice; chickpea; amino acid; pasting properties | ||||
|
Statistics Article View: 344 PDF Download: 632 |
||||
