2023, Vol. 8, Special Issue 5

The present research was carried out to study the cooking properties of multi-flours noodles. The noodles were developed by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. The cooking properties like cooking yield (%), optimum cooking time (min), water absorption (g/g), swelling index (%) and cooking loss (%) of multi- flours noodles were evaluated. The cooking properties of multi-flours noodles were (T50) 50:12.5:12.5:12.5:12.5 has highest cooking property.