Effect of substitution of red bean (Vigna Angularis) flour on flour chracteristics and noodle quality

Abstract

The objective of this study was to investigate the effect of red bean (Vigna angularis) flour on flour characteristics and noodle quality. Non-fried instant noodle supplemented with different levels of red bean flour at 0%, 10%, 20%, and 30% resulted the certain differences in chemical compositions, pasting properties of composite flour, cooking quality, color measurement, textural quality, and sensory quality of noodles. The results of chemical compositions showed that the protein and ash contents were a significant increase in the addition of red bean flour, whereas fat and total carbohydrate contents of flours decreased. In addition, the peak viscosity, holding viscosity, final viscosity, and setback of the pasting properties decreased slightly when supplying with red bean flour. Red bean flour also impacted the cooking quality of the noodles by rising the cooking time, cooking loss, and swelling index. Furthermore, color of noodles, which were measured by using R, G, B values, were a considerable decline in high proportion of red bean flour substitution. The noodle with high proportion of red bean flour had lower tensile strength than the control sample. A sensory evaluation showed that the quality of non-fried instant noodles with a 10% red bean flour blend was acceptable. Keywords: Red bean flour, composite flour, non-fried instant noodle, swelling index, cooking, pasting properties, texture, color, sensory