International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:4, April, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 1302-1307

Effect on Crude Fibre, Iron and Calcium Content of Multi Flour Noodles during Storage
Sunil*, Neelesh Chauhan, Vipul Chaudhary, Vaishali, Balwant Singh and Vikrant Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.) India
*Corresponding author

Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 60 days for quality evaluation. After preparation of noodles various physico-chemical properties were determined, i.e., crude fiber, iron content and calcium content.

Keywords: Multi- flour, Noodles and High density polyethylene

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How to cite this article:

Sunil, Neelesh Chauhan, Vipul Chaudhary, Vaishali, Balwant Singh and Vikrant Kumar. 2019. Effect on Crude Fibre, Iron and Calcium Content of Multi Flour Noodles during Storage.Int.J.Curr.Microbiol.App.Sci. 8(4): 1302-1307. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.