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

Abstract

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.