Follow
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 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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.2018.7(2): 3632-3641
DOI: https://doi.org/10.20546/ijcmas.2018.702.432


Effect of Incorporation of Drumstick Leaf Powder and Defatted Soybean Flour on Texture, Colour and Organoleptic Evaluation of Instant Noodles
Vittal Kamble1*, G. Bhuvaneshwari1, Vasant M. Ganiger2, Deepa Terdal1 and Y.K. Kotikal3
1Department of Post-Harvest Technology, 2Department of Vegetable Science, 3Department of Entomology, College of Horticulture Bagalkot, Karnataka-587104, India
*Corresponding author
Abstract:

Refined wheat flour (RWF) was blended with drumstick leaf powder (DLP) and defatted soybean flour (DSF) to prepare instant noodles. Prepared instant noodles were evaluated for texture of raw and cooked noodles, L* a* b* values and organoleptic parameters. Texture profile analysis of raw and cooked noodles indicated that hardness values significantly increased as the incorporation of DLP decreases. L* a* b* values were decreased as the incorporation of DLP increases and acceptable instant noodles were prepared by 5 per cent incorporation of DLP into the instant noodles. These results suggest that reduction of incorporation of DLP could provide beneficial effect on the quality improvement of instant noodles.


Keywords: Instant noodles, Refined wheat flour, Drumstick leaf powder, Defatted soybean flour
Download this article as Download

How to cite this article:

Vittal Kamble, G. Bhuvaneshwari, Vasant M. Ganiger, Deepa Terdal and Kotikal, Y.K. 2018. Effect of Incorporation of Drumstick Leaf Powder and Defatted Soybean Flour on Texture, Colour and Organoleptic Evaluation of Instant Noodles.Int.J.Curr.Microbiol.App.Sci. 7(2): 3632-3641. doi: https://doi.org/10.20546/ijcmas.2018.702.432