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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was carried out to develop noodles enriched with chicken meat powder (CMP). Different levels (10-50%) of CMP were added in refined wheat flour (RWF) to formulate noodles. The developed noodles were dried in hot air oven at 60±2°C for 5-6 hours to attain moisture content less than 12% as per the PFA specifications for noodles. The noodles developed only with RWF used as control. There was an increase in protein, moisture, fat and ash content and a decrease in breaking strength of noodles with incorporation of CMP in compared to control. The CMP enriched noodles had desirable organoleptic properties. But as per sensory evaluation, noodles with 20% CMP enrichment were most acceptable as compared to others and were found to be optimum for enrichment in RWF noodles for development of CMP enriched noodles.