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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 2019 - IJCMAS--ICV 2019: 96.39 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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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.2021.10(4): 724-735
DOI: https://doi.org/10.20546/ijcmas.2021.1004.074


Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review
Seerat Un Nisa*
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
*Corresponding author
Abstract:

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.


Keywords: Food additives, Noodles, Quality improvement
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How to cite this article:

Seerat Un Nisa. 2021. Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review.Int.J.Curr.Microbiol.App.Sci. 10(4): 724-735. doi: https://doi.org/10.20546/ijcmas.2021.1004.074