Evaluation of sensory quality of chicken enriched noodles during storage at ambient temperature
Surender Kumar, Nita Khanna, Vaquil, Suman Bishnoi and Sanjay Yadav
The present study was conducted to formulate noodles by incorporating various levels (10-50%) of chicken meat mince (CMM) chicken meat powder (CMP) in refined wheat flour, separately. These noodles were dried in hot air oven at 60±2 °C for 5-6 hours to attain moisture content less than 12% as per the PFA specifications for noodles. The noodles developed only with RWF considered as control. As per sensory evaluation, noodles with 20% CMM and 20% CMP enrichment were most acceptable among the treatments and along with control studied for sensory evaluation during storage. The noodles were found to be suitable for consumption even after 60 days of storage at room temperature.
How to cite this article:
Surender Kumar, Nita Khanna, Vaquil, Suman Bishnoi, Sanjay Yadav. Evaluation of sensory quality of chicken enriched noodles during storage at ambient temperature. Pharma Innovation 2019;8(9):82-85.