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 |
The noodles because of its variety, mouthfeel, versatility, convenience to use, it is widely accepted throughout the world and is relished by the people of all age group. But, the current study was conducted to incorporate Pomegranate peel extract powder (PG) at 3 different level viz., 0.5, 1 and 1.5 percent was added over and above the control chicken noodle formulation respectively. The dough pH, product pH, water activity and product yield did not show any significant difference between T1, T2 and T3 and were in the range of 7.382 – 7.390, 7.392 – 7.398, 0.501 – 0.510 and 95.329 – 95.662 respectively. The Water Absorption Index and Swelling Power Index decreased significantly (p<0.05) with the rise in concentration of PG, the treatment T3 had significantly (p<0.05) lower WAI and SPI than T2 and T3. The lightness and redness value significantly (p<0.001) decreased with the increase in concentration of PG in chicken noodles and yellowness did not show any significant difference between the test samples. The T3 had significantly (p<0.001) lower lightness values than all the test samples. The flavour, taste, softness and mouth coating scores were significantly (p<0.001) lower for T3. The panellists opined that the chicken noodles with PG incorporation at level above 0.5 per cent adversely affected the flavour, taste, softness and also overall acceptability.
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