Effects of substitution of red bean flours (Vigna angularis) for wheat flour on noodle quality
ベトナム国家大学 ホーチミン市校 国際大学(ベトナム)
International University, Vietnam National University in HoChiMinh City
Assoc. Prof. Dr. Pham Van Hung
Red bean (Vigna angularis) is an important traditional grain legume and has considerable cultural importance in East Asia because the red bean contained higher amounts of protein, lipid, ash, dietary fiber and antioxidant compounds. The objective of this study was to investigate the effect of red bean (Vigna angularis) flour substitution on noodle quality. Non-fried instant noodles supplemented with 0%, 10%, 20%, and 30% of red bean flour were produced and their qualities such as chemical compositions and pasting properties of composite flours, and cooking quality, color measurement, textural quality and sensory quality of noodles were determined. The results indicate that the protein and ash contents were a significant increase with increasing in amounts of red bean flour substitution, while fat and total carbohydrate contents were decreased. The peak viscosity, holding viscosity, final viscosity, and setback of the composite flours slightly decreased with the addition of red bean flour. The cooking time, cooking loss and swelling index of the noodles increased with the addition of red bean flour. However, the tensile strength of the cooked noodle decreased. The color of the noodle also changed from ligher yellow to dark-brown. The sensory evaluation showed that the customers can accept the noodle quality with 30% of red bean flour substitution.