Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

Noodles are popular staple food and its consumption has increased worldwide due to convenience, nutritional quality, sensory attributes, palatability and reasonable price. The present study was aimed to produce nutritional rich extruded noodle with acceptable physical and sensory properties using extrusion processing. Response surface methodology was used to establish the correlation between process variables as moisture content, die temperature and screw speed and physical properties as bulk density, WSI, WAI, cooking time, cooking gain, cooking loss and hardness of noodle. The attempt was also made to study the effect of processing variable on the antinutritional factor and made to assess in vitro protein and starch digestibility. Moisture was in the range of 16–24% and die temperature has been varied from 70 to 120 °C with screw speed of 150–250 rpm at constant feed rate. From result it was observed that, best quality noodle was obtain when 20% moisture, 95 °C die temperature with 150 rpm screw speed. It was also found that the extrusion process for noodle reduces the trypsin inhibitors (97.02%), phytic acid (93.18%) and tannin (92.33%) with improving IVPD (68.24%) and IVSD (75.19%). As starch digestibility increased during extrusion resulted to reduce cooking time upto 4 min 32 s with 4.6% cooking loss.