Development and Optimization of Resistant Starch Enriched Multigrain Functional Noodles

Abstract

Instant noodles are a popular breakfast and staple food in East Asian countries, and their popularity is rising on a global scale. Multigrain noodles were formulated by substituting 20% wheat flour with oat flour, soybean flour and green banana flour. Pasting qualities with peak, trough, setback, breakdown, and final viscosities of composite flour were examined. Composite flours noodles with different ratios of wheat flour, oat flour, soybean flour and green banana flour were subjected to analyze the proximate composition, total phenolics content (TPC), total flavonoids content (TFC), DPPH radical scavenging activity and mineral contents. Oat flour, soybean flour, and green banana flour supplementation significantly affected flour pasting properties. TPC, TFC and DPPH in formulated noodles were in the range of 118.26±1.96 to 140.67±2.57 (mg GAE/100g), 91.80±1.01 to 125.56±1.79 (mg QE/100g) and 12.33±0.59% to 15.51±0.65 % respectively. The multigrain noodles had higher ash (1.16±0.01% to 1.42±0.16%), crude fiber (3.73±0.01% to 4.09±0.01%), and resistant starch (1.58% to 5.07%) contents than control noodles. Whereas multigrain noodles had low total starch contents (56.73±1.57%) than control noodles (63.56±2.50%). Cooked weight or water absorption of multigrain noodles decreased significantly. Cooking time, cooking losses and toughness scores for multigrain noodles improved significantly as compared to wheat noodles. In terms of overall acceptability treatment T6 (10% soybean flour, 5% oat and 5% green banana flour) was preferred. Finally, it can be claimed that formulated multigrain noodles can be labelled as functional noodles owing to the higher amount of resistant starch and fiber content.