Cooking behaviour and acceptability of noodles from multigrain flour blends

Multigrain flour blend consisting of wheat, barley, maize, pearl millet and soy bean with and without addition of xanthan gum as a binding agent was used for preparation of high fiber nutritious noodles by cold extrusion technology. Effect of multigrain flour blend compositions on quality of noodles was studied. The rheological properties of multigrain flour blends were also undertaken. Pasting profile of multigrain blends ushered variable pattern. Substitution of wheat flour by other grain flours in multigrain noodles resulted in increased cooking time. Water absorption, volume expansion and gruel solid loss of noodles was affected significantly. Changes in the color characteristics of noodles were noticed. The mean overall acceptability of multigrain noodles remained highly acceptable.