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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.
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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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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 204-213
DOI: https://doi.org/10.20546/ijcmas.2017.612.026


Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
Dnyaneshwar C. Kudake, Amesh V. Pawar, Abhijeet B. Muley*, Vishal R. Parate and Mohammed I. Talib
Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
*Corresponding author
Abstract:

The incorporation of oat flour in noodles preparation can improve its nutritional status and provide various health benefits to diabetic and cardiovascular patients. Present investigation was carried out with an aim to prepare nutrient rich noodles with supplementation of oat flour. The fortification was carried out by replacing wheat flour at 10, 20, 30, and 40% respectively with oat flour. The diameter of fortified noodles increased gradually with increasing level of oat flour. The brightness and whiteness index reduced, redness increased while yellowness decreased. The moisture content reduced gradually while no major changes were noticed in fat and ash content in the fortified noodles. The protein content improved significantly by 1.15 to 1.67 times while the fiber content from 1.73 to 3.41 folds respectively as compared to the control. The DPPH and ABTS radical scavenging activities had a steep increment with rising levels of oat flour. The sensory analysis revealed that maximum 20% oat flour can be incorporated in noodles to achieve considerably higher overall acceptability that was confirmed by t-test at significance level p<0.05.


Keywords: Noodles, Oat flour, Protein, Fiber, Antioxidant, Fortification.
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How to cite this article:

Dnyaneshwar C. Kudake, Amesh V. Pawar, Abhijeet B. Muley, Vishal R. Parate and Mohammed I. Talib. 2017. Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties.Int.J.Curr.Microbiol.App.Sci. 6(12): 204-213. doi: https://doi.org/10.20546/ijcmas.2017.612.026