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

Authors(2) :-Shailaja Ananthu, Jyoti Kiran Singh

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.
Shailaja Ananthu, Jyoti Kiran Singh
Tamarind Kernel Powder, Noodles, Wheat Flour, Semolina
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Publication Details
  Published in : Volume 4 | Issue 7 | March-April 2018
  Date of Publication : 2018-04-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 285-293
Manuscript Number : IJSRST11845319
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
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), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 7, pp.285-293, March-April-2018
URL : http://ijsrst.com/IJSRST11845319