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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 1
First page : (383) Last page : (388)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7358

Study on Sensory Evaluation of Multi Flour Noodles during Storage

Sunil¹*, Neelesh Chauhan², Vipul Chaudhary¹, Kavindra Singh¹, Vikrant Kumar¹ and
Balwant Singh³

Ph.D. Scholar¹, Associate Professor², M. Tech Student³
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.) India
*Corresponding Author E-mail: sunilchandelnduat6771@gmail.com
Received: 12.01.2019  |  Revised: 17.02.2019   |  Accepted: 26.02.2019  

 ABSTRACT

The present study was undertaken to develop noodles from the multi-flours. Multi-flours were prepared by blending wheat flour with soy bean, carrot, mushroom and apple pomace powder in ratios of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Overall acceptability for multi-flour noodles was awarded highest score for T90 followed by T80, T70, T60 and T50 as compared to control noodles. All noodles coincided in the range of ‘like moderately’ to ‘like very much’ for multi-flours noodles while ‘like slightly’ to like moderately’ for control noodles.

Key words:Multi-flour, Noodles and Sensorial attributes

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sunil, Chauhan, N., Chaudhary, V., Singh, K., Kumar, V., and Singh, B., Study on Sensory Evaluation of Multi Flour Noodles during Storage, Int. J. Pure App. Biosci.7(1): 383-388 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7358