Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

Abstract

The protein and fiber rich noodles were prepared by incorporation of defatted soy flour (DSF) and defatted rice bran (DRB). The quantity DSF and DRB was used at 10% and 6% respectively for incorporation. The chemical composition of incorporated noodles utters the information such as, moisture 8.43%, total carbohydrate 68.30%, crude protein 14.29%, crude fat 4.98%, crude fiber 4.02%, ash 1.54% and calcium 498 mg/100 g which reveals it's a good source of nutrients. The cooking quality was also examined and conclusions are; cooking time 7.30 min, cooking loss 1.25 g and water uptake 10.5 g. The DSF and DRB greatly affect the chemical composition and cooking quality of noodles, as soy and rice bran are the rich sources of protein and fiber respectively. The shelf life study was conducted by undertaking microbial study of noodles packed in different packaging material's viz. HDPE and LDPE. Though TPC of HDPE packed noodles was between 0.1 × 10 2 and 0.35 × 10 2 CFU/gm during whole tenure of study. The yeast and mold count was ranged from 0.06 × 10 2 to 0.12 × 10 2 CFU/gm. Simultaneously LDPE packed noodles showed TPC from 0.1 × 10 2 to 0.42 × 10 2 CFU/gm and yeast and mold was between 0.06 × 10 2 and 0.26 × 10 2 CFU/gm while study. The comprehensive study of shelf life demonstrates that HDPE packed noodles have better shelf life than LDPE packed noodles as it having less microbial growth.