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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(10): 1850-1857
DOI: https://doi.org/10.20546/ijcmas.2019.810.215


Effect of Different Level of Natural Antioxidant Aloe vera in Instant Functional Chicken Noodles
Pavan*, T. Sathu, B. Sunil, V. N. Vasudevan, A. Irshad and Silpa Sasi
Department of Livestock Products Technology and Meat Technology Unit, College of Veterinary and Animal Sciences, Mannuthy, Kerala-680 651, India
*Corresponding author
Abstract:

Noodles with unique taste are coveted by consumers. Noodles became popular quickly all over the world due to its easy preparation, fast urbanization, changing food habits and busy life style. The current study was conducted to evaluate the effect of natural antioxidant Aloe vera (AV) at 3 different levels viz., 0.3, 0.6 and 0.9 percent added over and above the control chicken noodle formulation. The dough pH and product pH did not show any significant difference between T1, T2 and T3 and the values were in the range of 7.153 – 7.190 and 7.142 – 7.218 respectively. The Water Absorption Index, Water Solubility Index and Swelling Power Index of T1, T2and T3 did not show any significant difference between them and the values were in the range of 4.872 – 5.353, 3.767 - 4.030 and 4.874 – 5.152 respectively. The lightness, redness and yellowness did not show any significant difference between the test samples and the values were in the range of 43.755 -44.212, 13.298 - 13.555 and 30.475 – 30.637. The sensory evaluation revealed no significant difference for appearance and colour, flavor, softness and stickiness. AV at 0.6 per cent and above imparted bitter taste in the chicken noodles.


Keywords: Aloe vera, Chicken, Noodles, Texture, Sensory and colour
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How to cite this article:

Pavan, M., T. Sathu, B. Sunil, V. N. Vasudevan, A. Irshad and Silpa Sasi. 2019. Effect of Different Level of Natural Antioxidant Aloe vera in Instant Functional Chicken Noodles.Int.J.Curr.Microbiol.App.Sci. 8(10): 1850-1857. doi: https://doi.org/10.20546/ijcmas.2019.810.215