Studies on functional and textural quality of noodles incorporated with fenugreek leaves (Trigonella foenum-graecum L.) puree

Abstract

Instant noodles are one of the breakfast and staple food item of East Asian countries, whose consumption is gradually increasing day by day worldwide. However, low dietary fibre content of noodles is becoming constraint for health conscious consumers. In present investigation, efforts were made to fortify noodles with fenugreek leaves puree and its effects on cooking quality, functional properties and textural characteristics were studied. The results revealed that increasing concentration of fenugreek leaves puree decreases cooking time, cooking losses, bulk density, water absorption capacity and solubility index, while cooked weight, water uptake, and swelling capacity increased with increasing concentration of fenugreek leaves puree. Fenugreek leaves puree found to negatively effects textural properties i.e. firmness, springiness, cohesiveness, gumminess and adhesiveness were found to decreases with increase in concentration of fenugreek leaves puree