The Indian Journal of Nutrition and Dietetics

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Effect of Defatted Mustard Flour on Quality of Noodles


Affiliations
1 Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004, India
     

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Mustard flour is the fine powder from endosperm or interior portion of the mustard seed. The flour can be prepared from either straight yellow or oriental mustard seeds or a blend of the two. Mustard flour is generally used in industry for products such as mayonnaise, barbeques, sauces, pickles, salad dressing and processed meats, Mustard flour (dehulled and defatted) contains approximately 46.90 per cent, 1.23 per cent, 6 per cent and 12.2 per cent, protein, fat, ash and crude fibre respectively.
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  • Effect of Defatted Mustard Flour on Quality of Noodles

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Authors

D. Mridula
Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004, India
S. K. Tyagi
Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004, India
O. D. Wanjari
Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004, India

Abstract


Mustard flour is the fine powder from endosperm or interior portion of the mustard seed. The flour can be prepared from either straight yellow or oriental mustard seeds or a blend of the two. Mustard flour is generally used in industry for products such as mayonnaise, barbeques, sauces, pickles, salad dressing and processed meats, Mustard flour (dehulled and defatted) contains approximately 46.90 per cent, 1.23 per cent, 6 per cent and 12.2 per cent, protein, fat, ash and crude fibre respectively.