Quality evaluation of noodles prepared from blending of broken rice and wheat flour

The effect of blending wheat flour (WF) on broken rice flour (BRF) at various levels (0, 20 40, 60, 80 and 100 g/100 g) were assessed for their suitability in noodles making. Physicochemical and functional properties of prepared noodles from these blends were studied. The proximate composition of uncooked noodle samples varied significantly (p < 0.05). Water absorption and soluble loss of uncooked noodles ranged from 2.79 to 4.86 g/g and 0.167 to 0.467 g/g, respectively. The cooking parameters differed significantly (p < 0.05) among the noodle samples. The cooking time value ranged from 6.20 to 11.23 min and was high in noodle made from WF alone and low in pure rice flour noodles. Cooked weight, percent rehydration and cooking loss values ranged from 2.92 to 3.82 g/g, 170 to 282% and 0.09 to 0.62 g/g, respectively. The overall acceptability of native WF noodles (BRF: WF 00: 100) were rated superior for their sensory characteristics. Among the blended flour noodles, BRF: WF (20: 80) showed higher score for appearance and texture but lower score for aroma, still had a higher acceptance than the rest of the sample. Noodles with acceptable quality characteristics were made from BRF with the incorporation of WF at various levels.