Standardization and evaluation of mushroom noodles
N Sushma, T Kamalaja, B Anila Kumari and V Kavitha Kiran
Now-a-days snack foods are common all over the world. They are the preferred food of children, women, and people who are highly mobilised. The majority of the snacks are high in carbohydrates and low in protein. As a result, attempts were made to include the essential protein in snacks. The aim of this study was to see how different formulations of mushroom noodles could be produced by combining different percentages of oyster mushroom powder. The results found that 5% of mushroom powder incorporation had good acceptability in all sensory characteristics.
How to cite this article:
N Sushma, T Kamalaja, B Anila Kumari, V Kavitha Kiran. Standardization and evaluation of mushroom noodles. Pharma Innovation 2021;10(5):1081-1083.