International Journal of Agricultural Engineering

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Studies on Physico-Chemical Properties of Multi-Flour Noodles during Storage


Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), India
2 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), India
     

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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., moisture content, ash content, protein content and fat content.

Keywords

Multi- Flour, Noodles, High Density Polyethylene.
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  • Studies on Physico-Chemical Properties of Multi-Flour Noodles during Storage

Abstract Views: 189  |  PDF Views: 0

Authors

Sunil
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram Meerut (U.P.), India
Neelesh Chauhan
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), India
Vipul Chaudhary
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), India
Vikrant Kumar
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), India
Ratnesh Kumar
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.), India

Abstract


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., moisture content, ash content, protein content and fat content.

Keywords


Multi- Flour, Noodles, High Density Polyethylene.

References