PREPARATION OF VERMICELLI FROM WHEAT-FLOUR - PULSE BLENDS FOR GERIATRICS

Traditional vermicelli prepared from maida (refined wheat flour) was m odified, replacing 25% maida with pulse flour to make it more nutritio us. Recipes prepared from modified vermicelli on a home scale was eval uated for physicochemical properties and acceptability. The samples bl ended with pulse showed increased water uptake, weight gain after cook ing and increased cooking time. The protein content increased in pulse -blended variety, compared to traditional maida - based vermicelli. Bl ackgram and greengram dhal powders blended well, while Bengalgram dhal flour showed the least tendency to blend. Judges were unanimous in th eir opinion, regarding the suitability of pulse-based vermicelli prepa rations to the elderly.