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Vol. 8, Issue 3 (2019)

Technology development for preparation of fenugreek leaves puree noodles incorporated with additives and its quality assessment

Author(s):
Joshi MM, Shere DM, Wadmare VB and Gadhe KS
Abstract:
In the present investigation, the technology was developed to standardize the process for preparation of Fenugreek leaves puree noodles incorporated with additives. Noodles were prepared from refined wheat flour, fenugreek leaves puree, egg, salt and additives (Guar gum and Carboxy methyl cellulose) at the levels of (0.5 per cent, 1 per cent and 1.5 per cent). Prepared noodles were analyzed for chemical and organoleptic properties. The prepared noodles was analysed for chemical composition like moisture, fat, carbohydrates, protein, fibre and ash. Sensory evaluation revealed that sample FG2 contain 1 per cent guar gum and sample FC1 contain 0.5 per cent CMC was superior among all the samples. From the present investigation it was concluded that Fenugreek puree noodles prepared with incorporation of Guar gum and CMC having good nutritional and sensory quality attributes.
Pages: 384-388  |  168 Views  4 Downloads
How to cite this article:
Joshi MM, Shere DM, Wadmare VB, Gadhe KS. Technology development for preparation of fenugreek leaves puree noodles incorporated with additives and its quality assessment. Pharma Innovation 2019;8(3):384-388.
The Pharma Innovation Journal