National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Noodles are considered as a staple food and are consumed all over the world. Noodles become popular due to the ease of availability, easy to cook and less time consuming. People of all ages like to eat noodle and become one of their favorite food. This review paper focuses on the effects of various food additives on the nutritional and functional properties of noodles Use of different types of additives like protein based additives, carbohydrate based additives, enzymes, organic acids and phytochemicals in noodles gain much more attention as these additives improved overall quality of noodles like texture, sensory attributes, enhances shelf life and provides nutrition as well.
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