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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 412-419
DOI: https://doi.org/10.20546/ijcmas.2020.906.054


Evaluation of Physico-Chemical Properties of Multi-Flour Based Noodles
Kapil Kumar*, Suresh Chandra, Samsher and Ratnesh Kumar
Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250110 (U.P.), India
*Corresponding author
Abstract:

This study was performed to investigate the physico- chemical characteristics of multi flour noodles were prepared by blending wheat flour with kidney bean flour, cowpea flour, turnip flour and cauliflower flour in six different treatments. The physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium and potassium of multi flours noodles were determined using standard procedures just after preparation. All the data of study were also statistically analyzed by using factorial Randomized Block Design (RBD) with the help of OPSTAT software. The present study revealed that the noodles made from composite flour W90 was observed rich in protein and fat content properties. All types of multi flours noodles were made from multi flour are acceptable.


Keywords: Noodles, Multi- flour, Physico- chemical properties, Statistical software
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How to cite this article:

Kapil Kumar, Suresh Chandra, Samsher and Ratnesh Kumar. 2020. Evaluation of Physico-Chemical Properties of Multi-Flour Based Noodles.Int.J.Curr.Microbiol.App.Sci. 9(6): 412-419. doi: https://doi.org/10.20546/ijcmas.2020.906.054