Vol. 10, Issue 4 (2021)

Author(s):
Dhanavath Srinu, D Baskaran and K Sudha

Abstract:
The aim of the present work was to study the effects of incorporation of different spice powders viz., fenugreek, coriander, black cumin and cinnamon in noodles preparation. The noodles were formulated with spice powders at different incorporation levels of 2%, 4% and 6% and compared with control. The developed products were investigated for their sensory attributes, cooking characteristics, textural parameters, shelf-life studies and microbial analysis. The water absorption capacity of spices incorporated noodles was significantly higher (P<0.05) compared to the control and found to be ranged from 112.06 to 162.55. The cooking time of the developed noodles increased with the addition of spice powders. The 4% incorporation levels of spice powders in noodles showed higher overall acceptability than others. The results suggested that the noodles made from whole wheat flour by incorporating different spices improved the flavor and overall acceptability.