The effect of incorporation chickpeas on the quality of non-fried instant noodle / Zaizil Suhailin Sulaiman

The effect of replacing wheat flour with chickpea flour (10%, 30% and 50%) on the quality of non-fried instant noodles was studied. Proximate compositions; calorie; color and texture; quantitative descriptive analysis (QDA); and hedonic scale (consumer acceptance characteristics) were measured. The protein (12.16% to 15.17%), fat (0.50% to 3.28%), ash (0.82% to 3.02%) and crude fibre (0.56% to 2.04%) content were increased significantly (P<0.05) with increasing percentage of chickpea flour. The lightness (L* value) decreased with increase in yellowness and the firmness decreased as the percent of chickpea was increased. The energy value (kCal/100g) was significantly increased. Quantitative descriptive analysis showed that the aftertaste (beany off-flavor) and color intensity increased significantly (P<0.05) with the increase in the percentage of chickpea, whereas the intensity of appearance, firmness, elasticity, smoothness, overall texture quality and overall quality decreased. For the hedonic scale, the panelists preferred non-fried instant noodle with 10% of chickpea which overall acceptance of almost “like moderately”.