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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): 1858-1864
DOI: https://doi.org/10.20546/ijcmas.2019.810.216


Effect of Different Level of Natural Antioxidant Pomegranate Peel Extract Powder in Instant Functional Chicken Noodles
Pavan*, T. Sathu, B. Sunil, C. T. Sathian, V. N. Vasudevan, Irshad and S. Kiran Kumar
Department of Livestock Products Technology and Meat Technology Unit, College of Veterinary and Animal Sciences, Mannuthy, Kerala-680 651, India
*Corresponding author
Abstract:

The noodles because of its variety, mouthfeel, versatility, convenience to use, it is widely accepted throughout the world and is relished by the people of all age group. But, the current study was conducted to incorporate Pomegranate peel extract powder (PG) at 3 different level viz., 0.5, 1 and 1.5 percent was added over and above the control chicken noodle formulation respectively. The dough pH, product pH, water activity and product yield did not show any significant difference between T1, T2 and T3 and were in the range of 7.382 – 7.390, 7.392 – 7.398, 0.501 – 0.510 and 95.329 – 95.662 respectively. The Water Absorption Index and Swelling Power Index decreased significantly (p<0.05) with the rise in concentration of PG, the treatment T3 had significantly (p<0.05) lower WAI and SPI than T2 and T3. The lightness and redness value significantly (p<0.001) decreased with the increase in concentration of PG in chicken noodles and yellowness did not show any significant difference between the test samples. The T3 had significantly (p<0.001) lower lightness values than all the test samples. The flavour, taste, softness and mouth coating scores were significantly (p<0.001) lower for T3. The panellists opined that the chicken noodles with PG incorporation at level above 0.5 per cent adversely affected the flavour, taste, softness and also overall acceptability.


Keywords: Pomegranate peel extract powder, Chicken, Noodles, Texture, Sensory and colour
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How to cite this article:

Pavan, M., T. Sathu, B. Sunil, C. T. Sathian, V. N. Vasudevan, A. Irshad and Kiran Kumar, S.  2019. Effect of Different Level of Natural Antioxidant Pomegranate Peel Extract Powder in Instant Functional Chicken Noodles.Int.J.Curr.Microbiol.App.Sci. 8(10): 1858-1864. doi: https://doi.org/10.20546/ijcmas.2019.810.216