The Impact of Chickpeas Flour on Chinese Raw Noodle

Mok, An Yu (2019) The Impact of Chickpeas Flour on Chinese Raw Noodle. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Flour is the major ingredient for Chinese raw noodle, Chinese raw noodles are produced by mixing flour, salt and water prior to being shaped. This project was carried out to investigate the impact of chickpeas flour on Chinese raw noodles by replacing the wheat flour with chickpeas flour in different ratio: 100% wheat flour noodle as control, 10% chickpeas flour noodle and 20% chickpeas flour noodle. The effects of replacement on the proximate analysis, water absorption properties, volume increase properties, antioxidant content, texture profile properties, color test and sensory evaluation were determined in this project. As the amount of chickpeas flour increases, the proximate properties of Chinese raw noodle which were ash content, crude fiber, fat content, crude protein and moisture content were increased except for moisture content. The increasing ratio of chickpeas flour, the volume increase of noodle after cooked increases while there is no significant difference in water absorption ability of noodle after cooked. After that, chickpeas flour increases the antioxidant content of Chinese raw noodle and the color of noodle become more yellowish after adding chickpeas flour. The increasing for the ratio of chickpeas flour in Chinese raw noodle will exhibited greater values of texture characteristics from the texture profile analysis except for cohesiveness