Effect of drying methods on the chemical and technological properties of the instant talbina powders

Talbina, cooked barley syrup, is made by cooking barley flour in water. It was subjected to different drying methods, freeze-drying, spray drying and under vacuum drying to produce instant Talbina powders [A], [B] and [C], respectively. Chemical composition, scanning electron microscope [SEM]; X-ray diffraction, differential scanning colorimeter [DSC] and color attributes of the barley flour and the produced instant Talbina powders were studied to see the effect of the drying methods. Reconstitution capacity of the instant Talbina powders was studied. Adding milk improved the organoleptic properties of the reconstituted instant Talbina powders, while adding vanilla deteriorated these organoleptic properties. Reconstitution capacity of the instant Talbina powder [B] recorded the highest score in aroma, taste and overall acceptability compared with reconstituted instant Talbina powder [A] and [C], respectively. Instant Talbina powder can be produced by spray drying of cooked solution of Talbina with big quantity, economic costs, high reconstitution capacity and good quality in color, aroma, taste and overall acceptability

Preparation and evaluation of instant noodles made from wheat, rice, sorghum flours and their blends

The suitability of using wheat, sorghum flour and their blends in the manufacture of instant noodles is evaluated from the chemical, physical and rheological point of views. Viscoelastic and thermal properties were elucidated using viscoamylograph and differential scanning colorimeter [DSC]. Other technological parameters like, cooking quality, colour attributes and sensory evaluation techniques were used to characterize the physicochemical properties of these noodles. Comparing between steam and microwave as a method of starch gelatinization. The microwave treatment of the [wheat + rice] and [wheat + rice + sorghum] blends gave the lowest values in cooking loss. Also this treatment lowered the colour attribute values towards more whitness [L], less redness [a] and less yellowness [b]. The panelists preference are directed towards wheat noodles and their blends [wheat + sorghum], [wheat + rice] and [sorghum + rice + wheat] which gave the best scores in colour, flavour, mouthfeel, elasticity and overall acceptability