Physicochemical Properties of Rice noodles as Affected by Addition of Canadian Lentil and Chickpea Flours

Date and Time

Location

Food Science Building - lecture room 128

Details

ANNOUNCEMENT
Final Examination for the Degree of MSc
JIA WEN WANG

Examining Committee
Dr. Paul Spagnuolo, Chair
Dr. Douglas Goff, Advisor
Dr. Steve Cui, Advisory Committee Member
Dr. Iris Joye, Department Examiner

TITLE: Physicochemical Properties of Rice noodles as Affected by Addition of Canadian Lentil
and Chickpea Flours

ABSTRACT: This thesis is an investigation of the effect of incorporating 15, 30 and 50% Canadian lentil (LF) and chickpea flour (CF) into rice flour (RF) on the physiochemical and sensory properties in novel rice noodles. The pulse fortified rice noodles exhibited increased dietary fiber (DF) content ranged from 5.70 to 11.29g/100g dry mass (DM) as compared with rice noodle of 2.31g/100g DM of DF. The protein content of novel rice noodles was improved from 7.4 to 13.4g/100 g DM with increased concentration of pulse flour. The novel rice noodle protein had a balanced essential amino acid profile with significant enrichment of lysine, arginine, leucine, and phenylalanine in comparison to that of rice noodle. Furthermore, the novel rice noodles had increased antioxidant activities, due to the improvements of total phenolic and flavonoid components. The 50% CF substitution and 30% LF substitution had a predicted Glycemic Index (pGI) of 59 and 63, respectively, which was significantly lower than that of rice noodle (pGI=67). Sensory evaluation tests revealed that CF fortified rice noodles exhibited higher sensory scores compared with that of LF fortified rice noodle. E.g. 50% CF fortified rice noodles had a similar overall sensory score that of rice noodles. In conclusion, the 50% CF fortified rice noodle had beneficial nutritional profiles and displayed a greater possibility to be accepted by the consumers.

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