The effect of atta flour incorporation on the quality of yellow alkaline noodle

Abstract

Studies on the incorporation of atta flour in the production of yellow alkaline noodles have been conducted. Five formulations of yellow alkaline noodle were developed with different proportion of wheat flour and atta flour percentages i.e. 100:0, 87.5:12.5, 75:25, 62.5:37.5 and 50:50. The physicochemical properties of yellow alkaline noodle incorporation with atta flour were evaluated including colour, elasticity, hardness, chemical composition and calorie content. Acceptability of the final products was determined through sensory analysis for colour, surface smoothness, elasticity, hardness, taste and overall acceptance attributes. For physical properties, hardness of the noodles was not affected by atta flour addition. However, only formulation with the highest proportion of atta flour (50:50) showed significant high elasticity properties as compared to others (p:s;0.05). Formulation with 50% atta flour incorporation exhibited significant high yellowness property as compared to control (0% atta flour). Incorporation of atta flour increased protein and crude fiber content of the noodles.