Organoleptic properties and acceptability of ragi flour to prepare noodles

Abstract

This study represents the effect of Ragi flour on a nutritional and organoleptic characteristic of noodles. Ragi flour variety VL-149 was taken. The noodles were prepared using Ragi flour and refined wheat flour (RWF) mixed in various amounts (30 - 50%). The control contained refined wheat flour (RWF) noodles. The Ragi flour noodles were evaluated by the sensory quality and nutrient composition. By the sensory evaluation, noticed that the noodles with 30% Ragi flour were gained higher score (8.7) than other compositions. Nutrient value of noodles with 50% Ragi flour indicated that it have maximum amount of basic fat (1.16%), ash (1.39%), fiber (1.30%), carbohydrate (79.45%), energy (350.40 kcal), insoluble dietary fiber (5.49%), soluble dietary fiber (3.69%), iron (5.60%) and calcium (88.40%). However, the highest amount of starch (64.15%), amylose (8.8%) and amylopectin (55.14%) were found in the control noodles. The noodles with 30% of Ragi flour have a significantly lower glycemic index (44.79) than control noodles (63.59). The above results revealed that noodles prepared with 30% Ragi flour enriched in nutrition value and have hypoglycaemic effect.