Development of Macaroni from Blends of Wheat (Triticum aestivum), Barley (Hordeum vulgare L.) and Soybean (Glycine max) Flours

摘要

Consumption of macaroni made from durum wheat flour was popular, but the low fiber and protein content of wheat flour which was most vital ingredients used for the production of macaroni was major concern in its utilization. Therefore the aim of this study was to incorporate soybean and barley flours on durum wheat flour and development of macaroni. Randomized complete block design (RCBD) was used to investigate the effect of level of soybean and barley on sensorial properties and complete randomized design (CRD) was carried out to study the effect of blending ratio on proximate and functional properties of macaroni. Macaroni was prepared in a ratio of durum wheat flour: barley: soybean; 100:0:0, 80:15:5, 70:20:10, 70:10:20, and 60:30:10 respectively. Crude protein, total ash and total crude fibers were determined using standard procedures. Water absorption and cooking loss were determined by cooking 100 gm of prepared macaroni with 1000 ml of water for 10 min. The sensory characteristics of prepared macaroni was also evaluated on the basis of appearance, colour, odour, taste, stickiness and over all acceptability using five point hedonic scale by fifteen panellists. The results indicated that incorporation of barley and soybean increases the water absorption capacity of macaroni due to higher fiber content of barley and protein content of soybean which absorbs more water as compared to macaroni prepared from durum wheat flour only. Addition of barley and soybean flours on durum wheat flour during macaroni preparation increases crude protein, fiber and ash contents while reducing the moisture contents. The macaroni prepared from blends of 15% barley, 5% soybean and 80% durum wheat flour have scored better sensorial acceptability. So it is advisable to the food processors to produce macaroni by adding less than 15% barley and 5% soybean flour to durum wheat flour, but increasing the quantity of barley flour above 15% and soybean flour greater than 5% reduces the organoleptic acceptability and functional properties.