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Gupta, R. K.
- Effect of Sorghum Flour on Quality of Noodles
Abstract Views :238 |
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Authors
Affiliations
1 Food Grain and Oilseeds Processing Division, CIPHET, Ludhiana, IN
2 Department of Food and Nutrition, College of Home Science, PA U, Ludhiana, IN
1 Food Grain and Oilseeds Processing Division, CIPHET, Ludhiana, IN
2 Department of Food and Nutrition, College of Home Science, PA U, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 45, No 4 (2008), Pagination: 138-145Abstract
Noodles account for 3CW0 per cent of wheat products consumption in most South East Asian countries. Instant noodles have emerged as the dominant component, overwhelming the diets of all countries due to their ease of preparation and convenient single serving size. It is one of the preferred items of the children and also of women due to ready to cook nature. Noodles differ widely In many aspects such as ingredients, method of preparation, colour, texture and nutritive value. Studies revealed that both cooking time and protein content of samples significantly influenced cooking loss. Most noodles are made from flours containing 8-10 per cent protein and 0.36-0.40 per cent ash. Good surface appearance, favourable texture, minimal cooking loss and high yield are important noodle quality characteristics associated with flour.
- Effect of Bajra Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Abstract Views :204 |
PDF Views:0
Authors
D. Mridula
1,
R. K. Gupta
1
Affiliations
1 Division of Food Grains and Oilseeds Processing, Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab, IN
1 Division of Food Grains and Oilseeds Processing, Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004, Punjab, IN