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 |
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.
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