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Vol. 13, Issue 11 (2024)

Fatty acid profile and amino acid profile of functional noodles enriched with protein and dietary fibres

Author(s):
Neha Naijo Areekal, V Appa Rao, S Ezhilvelan and Karpoora Sundara Pandian
Abstract:
Noodles are cold extruded products consumed by a huge population in today’s world. Though noodles are rich in carbohydrates they lack protein and dietary fibres which can aid several health issues including obesity and constipation. In this study, attempts were made to enrich the noodles with protein and dietary fibres by incorporation of chicken meat powder and jackfruit seed flour at various levels. Studies concluded that besides nutrition content of noodles, waste valorization of jackfruit seed flour was a significant contribution. The functional noodles developed possessed higher amounts of fatty acids and better amino acid profile than the control noodles prepared from refined wheat flour. Result stated that higher amounts of fatty acids and amino acids were found in optimized treatment (T8) when compared with control due to the incorporation of chicken meat powder and jackfruit seed flour. Though control noodles possessed fatty acids such as C12:0, C14:0, C16:0, C18:1 and C18:2, optimized treatment (T8) of functional noodles possessed higher fatty acids such as C6:0, C12:0, C14:0, C16:0, C16:1, C18:0, C18:1, C18:2, C20:1, C20:2 and C20:0 respectively.
Pages: 18-21  |  159 Views  72 Downloads


The Pharma Innovation Journal
How to cite this article:
Neha Naijo Areekal, V Appa Rao, S Ezhilvelan, Karpoora Sundara Pandian. Fatty acid profile and amino acid profile of functional noodles enriched with protein and dietary fibres. Pharma Innovation 2024;13(11):18-21.

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