Vol. 8, Issue 6 (2020)
Development, nutritional evaluation and enhancement of functional characteristics of multigrain noodles incorporated by jamun seed powder
Author(s): D Sharika, Saravanakumar R, Hemalatha G and Anand G
Abstract: The study were designed to develop jamun seed powder incorporated multigrain noodles. Efforts were made to prepare multigrain noodles having different combinations of whole wheat flour (WWF), foxtail millet flour (FMF), defatted soya flour (DSF) and jamun seed powder (JSP) were prepared by mixing them in different proportions viz.,T0-100% WWF, T1-58%+10%+30%+2%, T2-56%+15%+25%+4%, T3-54%+20%+20%+6%, T4-52%+25%+15%+8%, T5-50%+30%+10%+10%. The prepared multigrain noodles were subjected to organoleptic and nutritional quality analysis. The results revealed that multigrain noodles with 4% incorporation of jamun seed powder (T2) was organoleptically secured maximum score for colour, taste, flavor and overall acceptability compared to all other samples and found to contain moisture (8.58%), ash (3.28%), protein (17.58%), fat (1.93%), crude fiber (3.32%) and carbohydrate (64.21%). Therefore T2 was more acceptable so it was optimized treatment than others.
DOI: 10.22271/chemi.2020.v8.i6ai.11141
Pages: 2453-2457 | 731 Views 212 Downloads
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How to cite this article:
D Sharika, Saravanakumar R, Hemalatha G, Anand G. Development, nutritional evaluation and enhancement of functional characteristics of multigrain noodles incorporated by jamun seed powder. Int J Chem Stud 2020;8(6):2453-2457. DOI: 10.22271/chemi.2020.v8.i6ai.11141
