Résumé
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