Vol. 11, Special Issue 7 (2022)

Author(s):
Diksha Rana

Abstract:
Snacks are one of the most popular products not only in India but also all over the world because of convenience, variety, quality and because easy to carry from one place to another. Noodles are mainly cereal based, that lack some essential amino acids example tryptophan, threonine and lysine. Quality parameters that are important for noodles are color, flavor, texture, cooking quality, rehydration rates during final preparation and the presence or absence of rancid taste after extending the storage period. The wheat flour used to make noodles is substituted with potato flour, soy flour, see weed flour, apple pomace, carrot puree, pearl millet flour, mushroom powder. Gums/Hydrocolloids are widely used in starch-based noodles because it has ability to improve stability, to modify texture and facilitating processing the noodles. Xanthan gum, Guar Gum and Arabic gum which are heteropolysaccharides that are water soluble with high molecular weights, are often used together with starches to provide the desired texture, control moisture, water mobility and overall quality of the product. Wheat flour fortification is a practice that is done to reduce the risk of anemia that is caused by deficiencies of the nutrition and the neural tube defects that is caused by insufficient folic acid. The effects of polyphenols that are health promoting as catechins exert positive impact on plasma antioxidant biomarkers and quercetin that influence the carcinogenesis markers were widely studied. Noodles in particular are important basic food, which is widely consumed not only in India but also across the world and is among one of the food to be authorized by food and drug administration as a good vehicle for incorporation of bioactive compounds in the product.