Vol. 6, Issue 2 (2018)
Studies on physico-chemical and sensory quality of noodles incorporated with fenugreek leaves (Trigonella foenum-graecum L.) puree
Author(s): Mohammed Najeeb, Shere DM, Syed Zubair, Sawate AR and Gadhe KS
Abstract: Present investigation was carried out to study the effect of fenugreek leaves puree on physico-chemical and organoleptic quality of noodles. Fenugreek (Trigonella foenum-graecum L.) is one of the most ancient medicinal plants belonging to family Leguminosae. Fenugreek is a natural source of iron, silicon, sodium and thiamine. Noodles were prepared by using refined wheat flour, fenugreek leaves puree, eggs, salt etc. The puree were incorporated in noodles in different proportion with sample coding as F0, F10, F20, F30, F40 and F50 with 0, 10, 20, 30, 40 and 50 per cent respectively. The chemical analysis of noodles showed that with increasing proportion of puree moisture, ash and fiber content were increased with decreasing protein, fat and carbohydrate. The mineral content were increased significantly with increased proportion of puree. Sensory evaluation revealed that sample F30 was superior among all the samples. From the present investigation it was concluded that noodles prepared with incorporation of fenugreek leaves puree having good nutritional and sensory quality attributes. It was also concluded that sample F30 got highest score for overall acceptability and it was taken for further analysis.
Pages: 3150-3153 | 751 Views 190 Downloads
download (4563KB)
How to cite this article:
Mohammed Najeeb, Shere DM, Syed Zubair, Sawate AR, Gadhe KS. Studies on physico-chemical and sensory quality of noodles incorporated with fenugreek leaves (Trigonella foenum-graecum L.) puree. Int J Chem Stud 2018;6(2):3150-3153.
