International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 6 (2016)

Optimization of mushroom fortified noodles on their sensory attributes


Vimal Archana, Singh Neetu

For centuries, mushrooms have been used as a part of the human diet and also as medicinal ingredients because they are a good source of nutrients and have biological activities. Mushrooms were directly added to various products to increase the quality characteristics and beneficial health effects of processed foods. The present study was conducted to prepare the mushroom fortified noodles as influenced by different levels of mushroom powder. Mushroom fortified noodles were prepared by fortifying mushroom powder in different levels to the Whole wheat flour, whereas noodles prepared out of noodle flour were kept as control. Among the different treatments 20 per cent mushroom powder recorded highest scores for organoleptic parameters like colour and appearance, flavour, crispness, taste and overall acceptability even upto 30 days of storage.
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