Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels
Abstract Partially hydrolyzed guar gum as soluble fiber source has been investigated for fiber fortified noodles with health benefits. The study investigated the effect of soluble fiber level (1 5 g/100 g of flour) water level (30 40 ml/100 g of flour) and mixing time (2 6 min) on textural properties such as hardness, adhesiveness, cohesiveness, chewiness and resilience. The addition of soluble fiber in flour for noodles making was found to have a significant effect on all the hardness, adhesiveness, cohesiveness, chewiness and resilience whereas water level and mixing time showed significant effect on hardness, adhesiveness and cohesiveness of noodles. The optimized values for soluble fiber level, water level and mixing time were 3.4 g/100 g of flour, 36.0 ml/100 g of flour and 5 min, respectively. Results revealed that fortification of noodles with PHGG (3.4% increased the soluble fiber content to 3.62% as compared to control noodles (1.07%