Abstract
Nutrim was added at 10%, 20%, and 30% to Hard Red Winter wheat flour to increase soluble fiber content of fresh noodles to a minimum of 0.75 g/noodle serving (one noodle serving is 42 g or 40 g db (dry basis). The effect of Nutrim on the dough characteristics and noodles quality was tackled. The presence of Nutrim increased the final water absorption and dough tolerance as measured by Farinograph whereas the dough stability was decreased. The DSC (Deferential scanning Calorimetry) data showed that Nutrim increased the onset or peak temperatures while the DH was reduced by 25%. The resilience of Nutrim-enriched noodles was not significantly affected. The chewiness and hardness were reduced by Nutrim added at 20% and 30%, while cohesiveness was significantly increased by all 3 Nutrim levels. RVA (Rapid Visco Amylograph) profile showed higher peak viscosity in the presence of Nutrim. The 20% and 30% Nutrim levels increased the soluble fiber of the final product from 1.13% to 1.67% and 2.47%. The yellow color of noodles became darker with higher Nutrim amounts added. The addition of Nutrim produced dough with a more compact image with less space between the starch granules as measured by scanning electron microscopy when compared with the control. The rheological testing showed that the presence of Nutrim decreased flour suspension elastic properties. [PUBLICATION ABSTRACT]