Table 3.
Quality parameters in PLR products
| Noodles | Control Product | PLR product | CD at 5% |
|---|---|---|---|
| Water absorption (%) | 310.0 ± 1.16 | 287.0 ± 0.95NS | 1.93 |
| Total solid losses (%) | 5.74 ± 0.46 | 6.35 ± 0.34a | 1.51 |
| Volume after cooking (ml/100 g) | 340.0 ± 1.34 | 312.0 ± 0.40NS | 0.42 |
| Cooked weight after cooking time (g/g) | 4.0 ± 0.08 | 3.2 ± 0.06a | 1.38 |
| Kheer | |||
| Total Solids (%) | 40.2 ± 0.73 | 42.0 ± 0.88 NS | 0.72 |
| Suspended Solids (%) | 5.6 ± 0.10 | 6.0 ± 0.07NS | 0.37 |
| Palathalikalu | |||
| Total Solids (%) | 48.6 ± 0.59 | 48.8 ± 0.62NS | 0.88 |
| Suspended Solids (%) | 7.0 ± 021 | 7.6 ± 0.22NS | 0.59 |
| Extruded snack product | |||
| Length (mm) | 27.3 ± 0.03 | 27.2 ± 0.07NS | 0.01 |
| Diameter (mm) | 8.3 ± 0.08 | 8.2 ± 0.087NS | 0.01 |
| Weight (g) | 1.6 ± 0.02 | 1.6 ± 0.04NS | 0.03 |
| Volume Expansion ratio | 2.5 ± 0.03 | 2.0 ± 0.02NS | 0.08 |
| Water Absorption Index | 3.0 ± 0.06 | 3.0 ± 0.05NS | 0.01 |
aSignificant difference from control at 5% level, (n = 3).
NS Non Significant