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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 447-455
DOI: https://doi.org/10.20546/ijcmas.2019.807.055


Development of Bombay Duck Fish Based Protein Enriched Extruded Noodles: A Candidate for Tailored Noodles Quality
S.S. Mahanand1*, K.K. Dash2, T. Ghosh2, A.K. Senapati3 and V.V. Bansode4
1Department of Fish Processing Technology & Engineering, College of Fisheries,
CAU, Lembucherra, Tripura (W) 799210, India
2Department of Food Engineering and Technology, Tezpur University, 3 Tezpur, Assam, 784028, India
3Centre of Excellence on Post-Harvest Technology, Navsari Agricultural University, Navsari, Gujarat, India
4ICAR-Central Tuber Crops Research Institute, Regional Centre, Bhubneswar-751019 Odisha, India
*Corresponding author
Abstract:

The present investigation aims to extrude a value-added noodle product from wheat flour and protein using Single-screw-extruder. The protein used was extracted from a low-cost Bombay Duck (Harpodon nehereus L.) fish following salt extraction process, which in natural condition has some unattractive odor. For the study, five fish protein enriched samples (with a protein concentration of 12.50, 13.99, 14.44, 15.08, and 15.88% respectively) with a control sample (0% fish protein) were prepared for finding the optimum quality. The prepared samples were compared with the commercially available samples in most of the qualities studied such as cooking, textural and morphological study. The cooking properties are found to be optimum in terms of cooking time, cooking loss, swelling index, water absorption, and expansion ratio. The textural properties like Hardness, Gumminess, and Chewiness increase with an increase in protein content of the product. Further, the morphological study gives the evidence of formulating better-interacted wheat flour and protein noodles.


Keywords: Extrusion, Bombay duck protein, Wheat flour, Cooking, Texture, Morphology
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How to cite this article:

Mahanand, S.S., K.K. Dash, T. Ghosh, A.K. Senapati and Bansode, V.V. 2019. Development of Bombay Duck Fish Based Protein Enriched Extruded Noodles: A Candidate for Tailored Noodles Quality.Int.J.Curr.Microbiol.App.Sci. 8(7): 447-455. doi: https://doi.org/10.20546/ijcmas.2019.807.055