Development and Quality Evaluation of Fibre Enriched Broken Basmati Rice Based Noodles

• Published in: European Journal of Nutrition & Food Safety Vol. 16; no. 9; pp. 300 - 310
• Main Authors: Bandral, Julie D, Sood, Monika, Gupta, Neeraj, Dutta, Upma, Choton, Skarma, Chauhan, Jesreen
• Format: Journal Article
• Language: English
• Published: 24.09.2024
• ISSN: 2347-5641; 2347-5641
• DOI: 10.9734/ejnfs/2024/v16i91548

Broken rice is fragmented but it cannot be considered as defective because it has same nutritional value as unbroken rice contains. Also, if the broken rice contains all germ and bran, then it has nutrition as brown rice, otherwise it has nutrition as white rice. In the present investigation, protein and fiber rich noodles were prepared by incorporation of groundnut meal (GM) and green leaf powder (GLP) prepared using fenugreek leaves and coriander leaf powder in the ratio 50:50. The quantity of GM and GLP was varied from 0 to 12 and 0 to 18 per cent, respectively for the formulation of rice noodles. The developed products were stored for 90 days in polyethylene bags to ascertain the changes in cooking characteristics, proximate composition and sensory parameters. Weight increase and volume increase showed an increasing trend with the incorporation of green leaf powder and groundnut meal from 142.89 to 183.52 % and 144.73 to 218.98 %, respectively whereas the cooking time and cooking loss significantly decreased from 12.10 to 10.77 minutes and 7.23 to 6.31 per cent, respectively. On the basis of sensory evaluation, noodles prepared from 8 per cent GLP and 12 per cent GM were adjudged the best with regard to their acceptability and storability having mean crude protein, crude fat, crude fibre and ash contents of 17.46, 2.00, 2.17 and 1.01 per cent, respectively.