Vol. 8, Issue 1 (2020)
Formulation and nutritional assessment of value added vermicelli
Author(s): Rekha Sinha and Bindu Sharma
Abstract: An investigation was carried out to develop finger millet enriched vermicelli and their sensory and nutritional evaluation was carried out. Three types of vermicelli were prepared by replacing 70%, 50% and 60% of refined flour with finger millet of brown and white cultivar alone and in combination with green gram. All types of vermicelli were found acceptable. Vermicelli prepared from white cultivar of finger millet got higher score for color and appearance than brown cultivar. Experimental vermicelli were found superior in terms of fiber, mineral, calcium, iron, copper, zinc and β carotene. Finger millet and green gram flour can be successfully incorporated in the vermicelli for nutrient enrichment.
DOI: 10.22271/chemi.2020.v8.i1c.8248
Pages: 234-237 | 751 Views 155 Downloads
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How to cite this article:
Rekha Sinha, Bindu Sharma. Formulation and nutritional assessment of value added vermicelli. Int J Chem Stud 2020;8(1):234-237. DOI: 10.22271/chemi.2020.v8.i1c.8248
