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Development and Quality Evaluation of the Wheat Flour Based Quail Meat Enriched Noodles

More D. M. Londhe S. V. Patil D. P. Nemade A. S. Choudhary C. K. Shinde P. A.
Vol 8(12), 279-284

The study was aimed to develop noodles with incorporation of different levels of quail mincemeat (0%, 40%, 50% and 60%).The sensory score for the selected 40% level were 7.44 for appearance, 7.55 for flavour, 7.55 for juiciness, 7.33 for texture and 7.66 for overall palatability. There was non-significant (P<0.05) decrease in bulk density (0%-0.35g/ml and 40% 0.34g/ml) and significant (p>0.05) increase in true density with addition of quail mincemeat in wheat flour based noodles. The cooking parameter, the cooking time increased significantly i.e. for 0% -8 min, 40%-11 min, 50%-12.33 min and 60%- 15 min. The water uptake for 0%, 40%, 50% and 60% was 2.73 ml/g 2.37 ml/g, 1.85 ml/g to 1.56 ml/g respectively, the swelling index differed non-significantly within treatments. The acceptable quality noodles were prepared with incorporation of 40% quail mincemeat in wheat flour based noodles without adversely affecting the sensory qualities and physico-chemical characteristics.

Keywords : Quail Mince Meat Sensory Analysis Wheat Flour

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