Product Development and Quality Evaluation of Noodles Supplemented with Germinated Brown Rice Flour

Gan, Poh Shien (2017) Product Development and Quality Evaluation of Noodles Supplemented with Germinated Brown Rice Flour. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim of study was to develop wheat noodles supplemented with germinated brown rice (GBR) and to evaluate the quality characteristics. A preliminary investigation was conducted by using brown rice (BR) flour to study the effects on wheat noodles. Noodles were prepared by individual partial substitution of BR (10, 20 and 30%) and GBR flour (10 and 20%) based on flour weight. Noodles evaluation was carried out for cooking properties (cooking yield, swelling index and cooking loss), textural properties (firmness, adhesiveness, cohesiveness, springiness, and chewiness), colour profile characteristics (L*, a* and b*), proximate compositions (crude protein, crude fat, crude fiber and ash content), Total Phenolic Content (TPC) and radical scavenging of DPPH. Results were then evaluated and compared to control sample containing exclusively wheat flour. Noodle prepared with 20% GBR flour showed the best performance in terms of cooking properties compared to the other experimental noodle samples. With increased addition of GBR flour, noodles demonstrated decreased cooking losses, increased cooking yield and swelling index, and softer texture. Substitution with GBR also produced slightly dull noodle appearance. GBR noodle sample contains significant higher TPC contents (10.65 mg/1g) and slightly increased in radical scavenging of DPPH (15.35%) when compared to control sample (6.29 mg/1g) and (12.33%) respectively. The overall consumer acceptability of 20% GBR supplemented noodle had a mean score of 4.0 on 5-Point Hedonic scale. In conclusion, the findings provide a fundamental study and scientific basis for utilising GBR flour in making noodles. It could be used as an alternative for substituting wheat flour at a moderate level in noodles without affecting the cooking properties. Further studies on the modification of product formulation and processing conditions should be carried out to enhance texture and colour appearance. Keywords: noodles, germinated brown rice, physicochemical properties, brown rice