Determination of cooking quality of the composite flour noodles incorporated with chia seeds powder

Abstract

The present study was conducted to determine the effects of addition of chia seeds powder on the cooking qualities of whole wheat-sorghum composite flour noodles. Chia seeds powder was added at the levels of 8, 10 12 and 14 per cent. In composite flour mixture about 70 per cent whole wheat flour and 30 per cent sorghum flour was used. The prepared noodles samples were subjected for analysis of cooking qualities. Results obtained showed that cooking time increases with increase in level of chia seeds powder. Cooking loss decreased with the addition of chia seeds powder. Warer uptake and cooked weight found to be increased.