Journal of Food Processing & Technology

Comparative study of functional, antinutritional and textural properties of taro, rice and pigeonpea flour based noodles

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Pragati Kaushal and H.K. Sharma

Posters: J Food Process Technol

Abstract:

Blends of taro flour at 20%, 30%, 40%, 50% and 60% levels with remaining equal proportions of rice and pigeonpea flour were prepared for the production of noodles. Taro flour was significantly (P < 0.05) different from other flours due to its highest ash, crude fiber, lower fat and protein content and exhibited lowest L*, ΔE , foaming capacity (FC) and highest WSI (water solubility index), WAC (water absorption capacity) and OAC (oil absorption capacity) as compared to rice and pigeonpea flour. Increased concentration of taro flour in the blends resulted in shifting of the blends towards the right positive score of first principal component (PC1). Antinutritional evaluation of noodles revealed that as the percentage of taro flour in the noodles increased, there is reduction in phytic acid content. The noodles containing 50% taro, 25% rice and 25% pigeonpea flour resulted in highest scores for color, taste, firmness and overall acceptability.