Color, cooking properties and texture of yellow alkaline noodles enriched with millet and corn flour

The objective of this study was to investigate the effect of corn flour and millet flour on color, cooking properties and texture of yellow alkaline noodle (YAN). Corn flour and millet flour were added to wheat flour at different level viz. 0, 5, 10, 20, 30% (w/w), respectively. The color, cooking properties, texture and sensory value of these sample noodles were tested. The results showed that corn flour and millet flour almost had same effect on qualities of YAN. The L* value of fresh noodle declined slightly as the addition level of corn and millet flour were increased. The yellow index b* value increased with addition level of corn or millet flour, maximal at 30%. The ratio of broken-down noodle, water uptake and cooking lose increased with increase in the addition level of corn and millet flour. The ratio of broken-down noodle exceeds 10% when the addition level was beyond 10% (w/w). Total sensory score and noodle adhesiveness, firmness and tensile declined as the addition level was increased. On the basis of color, textural and sensory characteristics, the addition level at 5-10% (w/w) was found to be acceptance for the preparation of corn or millet blending flour YAN.