Vol. 8, Issue 3 (2019)

Author(s):
Joshi MM, Shere DM, Wadmare VB and Gadhe KS

Abstract:
In the present investigation, the technology was developed to standardize the process for preparation of Fenugreek leaves puree noodles incorporated with additives. Noodles were prepared from refined wheat flour, fenugreek leaves puree, egg, salt and additives (Guar gum and Carboxy methyl cellulose) at the levels of (0.5 per cent, 1 per cent and 1.5 per cent). Prepared noodles were analyzed for chemical and organoleptic properties. The prepared noodles was analysed for chemical composition like moisture, fat, carbohydrates, protein, fibre and ash. Sensory evaluation revealed that sample FG₂ contain 1 per cent guar gum and sample FC₁ contain 0.5 per cent CMC was superior among all the samples. From the present investigation it was concluded that Fenugreek puree noodles prepared with incorporation of Guar gum and CMC having good nutritional and sensory quality attributes.