Vol. 7, Issue 2 (2019)
Effect of additives on cooking quality of fenugreek leaves (Trigonella foenum-graecum L.) puree noodles
Author(s): Joshi MM, Shere DM, Shravan R and Wadmare VB
Abstract: The present investigation was focused to investigate the effect of Additives (Guar gum and Carboxy methyl cellulose) at the levels of (0.5 per cent, 1 per cent and 1.5 per cent) on the noodle characteristics prepared from refined wheat flour, fenugreek leaves puree, egg and salt. The prepared noodles were analysed for cooking qualities. Results indicated that cooking time was increased with increasing hydrocolloids concentration in fenugreek noodles. Cooking loss was found to be decreased with increase in level of additives it was related to the structural strength of noodle. The lower this value, the higher structural strength. Water uptake and cooked weight was increases with increase in hydrocolloids concentration.
Pages: 784-787 | 345 Views 62 Downloads
download (5455KB)
How to cite this article:
Joshi MM, Shere DM, Shravan R, Wadmare VB. Effect of additives on cooking quality of fenugreek leaves (Trigonella foenum-graecum L.) puree noodles. Int J Chem Stud 2019;7(2):784-787.
