MANISHA MALIK, DEVYANI TOMAR, NARPINDER SINGH AND BHUPENDAR SINGH KHATKAR*
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001 (Haryana), India
*(e-mail: bhupendarkhatkar@gmail.com, Mobile: 99926 56849)
(Received: September 1, 2023; Accepted: October 11, 2023)
ABSTRACT
Aim of current study was to identify suitable carbonate and phosphate salts for noodle making using TOPSIS. A total of 21 groups of carbonates and 28 groups of phosphates were evaluated to determine their impact on flour and noodle quality. Addition of carbonates significantly enhanced the yellowness and hardness of noodles, whereas significantly reduced cooking loss and peak viscosity. On the other hand, addition of phosphates resulted in a significant decrease in hardness and an increase in peak viscosity. The yellowness of the noodles did not exhibit a substantial change upon addition of phosphate salts. Based on TOPSIS analysis, combinations of salts with a Na-to-K carbonate ratio of 50:50 or 40:60, at a concentration of 1.25%, were identified as suitable choices for noodle production, according to the experimental findings. Among phosphate groups, Di-sodium phosphate at concentration of 0.25% was determined to be the preferred option for noodles.
Key words : Noodles, TOPSIS technique, carbonate salts, phosphate salts