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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 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
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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.2018.7(2): 3642-3651
DOI: https://doi.org/10.20546/ijcmas.2018.702.433


Development and Evaluation of Cooking Properties of Instant Noodles Incorporated with Drumstick Leaf Powder and Defatted Soybean Flour
Vittal Kamble1*, G. Bhuvaneshwari1, S.L. Jagadeesh1, Vasant M. Ganiger2 and Deepa Terdal1
1Department of Post-Harvest Technology, 2Department of Vegetable Science, College of Horticulture, Bagalkot, Karnataka-587 104, India
*Corresponding author
Abstract:

Instant noodles were prepared by blending of refined wheat flour (RWF) with drumstick leaf powder (DLP) and defatted soybean flour (DSF). Instant noodles masala taste maker was developed by using different ingredients at different levels. Instant noodles prepared from blending with DLP, DSF and other ingredients shows less volume of 100 g dried noodles, cooking time, swelling index, cooked weight, volume of cooked noodles, per cent increase in volume but more cooking loss was observed in DLP, DSF blended noodles compared to control. The study indicated that, as the incorporation of DLP increases the cooking properties of the instant noodles decreases.


Keywords: Noodles, Refined wheat flour, Drumstick leaf powder, Defatted soybean flour
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How to cite this article:

Vittal Kamble, G. Bhuvaneshwari, S.L. Jagadeesh, Vasant M. Ganiger and Deepa Terdal. 2018. Development and Evaluation of Cooking Properties of Instant Noodles Incorporated with Drumstick Leaf Powder and Defatted Soybean Flour.Int.J.Curr.Microbiol.App.Sci. 7(2): 3642-3651. doi: https://doi.org/10.20546/ijcmas.2018.702.433