Influences of Finger Millet Powder on Textural, Cooking and Digestive Characteristics of Noodle
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Abstract:
In this study, the influences of the addition of finger millet power on the gelatinization properties of mixed flour, and the cooking characteristics, texture features, microstructure and digestion characteristics of the resulting noodles were studied. The results showed that the hardness, chewiness, and adhesiveness of noodles increased while the breakage rate decreased with an elevated finger millet powder content. When the mass fraction of millet powder was 40%, the hardness of the noodles was the highest (21.54 N), the adhesive strength reached the highest (11.47 N), the chewiness was the highest (10.55 mj), and the elasticity was 0.88 mm. The noodle quality was better, with the sensory score being the highest (82.11). With a further increase of added finger millet powder, the peak viscosity, disintegration value, and gelatinization temperature of the mixed powder decreased (P<0.05), whilst the retrogradation value did not change significantly (P>0.05), indicating that the addition of finger millet powder could promote the gelatinization of the mixed powder. However, the addition of finger millet powder can reduce the gluten protein content in noodles and increase the unembedded starch granules. When the mass fraction of finger millet powder was 50%, the resistant starch content of noodles was 22.66% (a decrease of 37.64% compared to wheat noodles), and the blood glucose generation index was 97.81 (an increase of 17.84%), indicating that the addition of finger millet powder could promote the digestion of noodles. The research results provide certain theoretical reference for the processing and application of finger millet power in the processing of flour products.
