Abstract:

The purpose of this study is to investigate the effect of partial substitution of foxtail millet flour for wheat flour on
the quality of salt noodles, as well as the thermal properties of blends and dynamic mechanical properties of dry noodle samples.
The quality of salt noodles was compared in terms of color, cooking, texture and sensory properties. The results indicated that the
cooking loss, water absorption and sensory properties of noodle samples were increased with increased proportion of foxtail millet
flour without causing any changes to the color values of noodle samples before and after cooking. A higher proportion of foxtail
millet flour decreased the maximum shear force and snap force. Supplementation of foxtail millet flour had no distinct effect on the
thermal properties of blend flour, but significantly affected the dynamic mechanical properties of dry noodle samples.

Key words: foxtail millet flour, salt noodles, dynamic mechanical properties