Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility
Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ∼30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addit