Protein enrichment of oriental noodles based on Canna edulis starch.

Abstract:

Spray drying, drum drying and extrusion cooking were applied in order to find out the best treatment for pre-gelatinisation of Canna edulis starch for noodle processing. Spray-drying proved to be the gentlest process to modify the native starch, whereas cooking extrusion was too drastic. Adding either native or pre-gelatinised C. edulis starch to wheat flour noodles increased the solids loss, whereas noodles made of C. edulis only, showed lower cooked weight and solids loss than commercial samples. C. edulis noodles with the best cooking stability were obtained by mixing 12% pre-gelatinised starch, 28% native starch and 60% water, dipping in boiling water for 60 seconds, cooling in water at room temperature (17 C) for 60 seconds and then oven drying at 17 C. Protein enrichment of C. edulis noodles by adding either lupin concentrate or defatted soybean flour showed that lupin-C. edulis and soybean-C. edulis mixtures had higher solids loss than noodles prepared by using C. edulis starch only. Sensory evaluation results showed that the cooling of noodles in water at room temperature did not make any difference to the appearance and texture compared to samples cooled down at 0 C. C. edulis noodles of 1.5 mm and 0.8 mm diameter showed big differences with commercial samples. Moreover, an improvement on the appearance and texture of C. edulis noodles was observed by reducing the noodle diameter from 1.5 to 0.8 mm. Acceptability test of the protein enriched noodles showed that consumers had preference for the mixture Lupin-C. edulis.

Año de publicación:

2009

Keywords:

Fuente:

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