Vol. 10, Issue 12 (2021)

Author(s):
Gangakhedkar PS, Bachate AH, Mane RP, Shinde ST and Gaikwad GP

Abstract:
Noodles are popular among all age groups. The shift towards the healthy options by consumers is increasing day by day. Hence the entitled study had carried out for preparation of noodles with addition of different proportions of DSF, CP and SP. The sample T₁ scored acceptable sensory scores with good textural, physical and cooking qualities. The addition of DSF with increase in CP and SP showed decreasing sensory value. The sample T₁ had comparable hardness to that of control. The hardness and chewiness of sample T₁ was 0.78 N and 1.42 ± 0.03 Nm respectively.