Vol. 11, Special Issue 5 (2022)

Author(s):
M Balmurugan, R Saravanakumar, S Kanchana, S Vellaikumar, ML Mini and S Haripriya

Abstract:
Noodles are a common cuisine in many Asian countries. Traditional noodle is manufactured from wheat flour and is deficient in many important nutrients and also cause some allergic reaction with celiac patients. Banana is an important horticultural crop that grown in tropical and subtropical regions and it has strong antioxidant activity, phenolic compounds, dietary fibre, and resistant starch, making it an appealing source for the development of pasta products. Hence the study was undertaken to develop noodle with unripe banana flour. Noodles was developed by incorporating unripe banana flour at different incorporation levels of 5, 10, 15, 20, 25, 30, 35, 40 and 45 per cent and the prepared noodles were organoleptically evaluated. Based on organoleptic evaluation 45 per cent incorporation of unripe banana flour was found to be highly acceptable. The storage stability of developed noodles was assessed by packing in High Density polyethylene (HDPE) and Metalized Polypropylene (MPP) bags and kept at room temperature. The noodles developed with unripe banana flour had 8.49% moisture 8.23% protein, 1.27 fat, 1.95 fibre, 71.11% fibre and 22.04% resistant starch. The results of the cooking quality characteristics of banana flour substituted noodles during storage showed that optimum cooking time 8.45min to 7.30 min, gruel loss 5.31 to 5.67 %, water absorption 200.15 to 204.45ml and rehydration ratio was 2.0 to 2.22. The noodles stored in MPP showed better results in all the of cooking property assessment.