Vol. 12, Issue 12 (2023)

Author(s):
A Prathyusha, G Nirmala Devi, K Sudha Rani and K Bhagya Lakshmi

Abstract:
Extruded products are widely regarded as a conventional food around the world, due to its convenience, versatility, and ease of preparation. The study evaluated the acceptability of vermicelli made with supplementation of tapioca flour at different levels (80, 70, 60 and 50%). The organoleptic evaluation revealed a significant difference among the formulations for attributes, and in range between like moderately to like very much. The proximate composition of vermicelli showed high levels with more percent of tapioca substitution when compared with control. Vermicelli with 80 percent tapioca flour was highly accepted. The storage studies of the vermicelli was found to be great both organoleptic ally and nutritionally with slight changes.