GARBANZO BEAN FLOUR USAGE IN CANTONESE NOODLES

Cantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noo dles. Noodles fortified with flour containing small particles of garba nzo bean fractions had higher TPA parameters and lower cooking loss th an those fortified with large particles. The L values of Cantonese no odle doughs slightly decreased with garbanzo bean substitution and b values increased significantly, Essential amino acid contents of noodl es were increased by garbanzo bean fortification.