National Academy of Agricultural Sciences (NAAS)
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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 |
Noodles with unique taste are coveted by consumers. Noodles became popular quickly all over the world due to its easy preparation, fast urbanization, changing food habits and busy life style. The current study was conducted to evaluate the effect of natural antioxidant Aloe vera (AV) at 3 different levels viz., 0.3, 0.6 and 0.9 percent added over and above the control chicken noodle formulation. The dough pH and product pH did not show any significant difference between T1, T2 and T3 and the values were in the range of 7.153 – 7.190 and 7.142 – 7.218 respectively. The Water Absorption Index, Water Solubility Index and Swelling Power Index of T1, T2and T3 did not show any significant difference between them and the values were in the range of 4.872 – 5.353, 3.767 - 4.030 and 4.874 – 5.152 respectively. The lightness, redness and yellowness did not show any significant difference between the test samples and the values were in the range of 43.755 -44.212, 13.298 - 13.555 and 30.475 – 30.637. The sensory evaluation revealed no significant difference for appearance and colour, flavor, softness and stickiness. AV at 0.6 per cent and above imparted bitter taste in the chicken noodles.
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