Development and quality evaluation of noodles prepared from wheat flour supplemented with tamarind kernel

Authors

  • Shailaja Ananthu  M Tech, Food Technology, College of Technology, Osmania University, Telangana, India
  • Jyoti Kiran Singh  Assistant Professor, Department of Food Technology, College of Technology, Osmania University, Telanagana, India

Keywords:

Tamarind Kernel Powder, Noodles, Wheat Flour, Semolina

Abstract

The study was conducted with the aim of increasing protein content of the noodles and utilizing the underutilized more nutritious tamarind kernel powder. Formulations were prepared by keeping semolina constant at (50%) and added whole wheat flour and tamarind kernel powder in the ratios (50%:0%, 40%:10%, 30%:20, 20%:30%) respectively. These were extruded using single screw extruder. These were assessed for their sensory properties, nutritional composition and shelf life studies. the formulation S2 (10% tamarind kernel powder) containing 13.69% protein,2.25% fat, 1.97% crude fiber, 2.95% minerals,66.05mg/100g of calcium,143.98mg/100g of potassium was found to be the most accepted. The sensory evaluation results showed that noodles prepared with 10% tamarind kernel powder perceived as the most accepted product.

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International Journal of Scientific Research in Science and Technology

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Published

2018-04-30

Issue

Volume 4, Issue 7, March-April-2018

Section

Research Articles

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How to Cite

[1]
Shailaja Ananthu, Jyoti Kiran Singh, " Development and quality evaluation of noodles prepared from wheat flour supplemented with tamarind kernel , International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 7, pp.285-293, March-April-2018.