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Standardization and Evaluation of Wheat Flour-based Noodles Enriched with Different Levels of Eggs

P. N. Bhumre S. V. Londhe C. K. Choudhary P. A. Shinde A. S. Nemade
Vol 9(7), 135-142
DOI- http://dx.doi.org/10.5455/ijlr.20190103111243

The aim of present study was to prepared egg noodles with incorporation of different levels of chicken eggs (0, 10, 20 and 30%) replacing with wheat flour. The investigation of physico-chemical and sensory attributes were carried out. Proximate composition content increased significantly in wheat flour-based noodles enriched with chicken eggs as compared to control noodles. The results showed non-significant (P>0.05) increase in pH and true density of noodles made with 30% chicken eggs in wheat flour-based noodles. There was non-significant (P>0.05) decrease in bulk density. The highest sensory attributes scores were recorded for control noodles, but scores were more for noodles 30% chicken eggs as compared to noodles made with addition of 10% and 20% chicken eggs. Among the cooking parameter, the cooking time increased significantly and also water uptake and swelling index decreased non-significantly.

Keywords : Chicken Egg Noodle Extruder Machine Wheat Flour

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