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Method of development and sensory evaluation of noodles from Ipomoes batatas, Oryza sativa and Cicer arietinum flour

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Author: 
Dr. Luxita Sharma, Pragati Kaushal and Nitika
Abstract: 

Nutritional Food product development is the need of the today’s world because a number of snacks and food variety is available all over the market but they lack nutrition. The noodles were prepared from the Sweet Potato (Ipomoes batatas), Rice flakes (Oryzae sativa) and Chickpea (Cicer arietinum) flour. All these flours are of high nutritive value i.e rich in Proteins, Vitamin A & C, Calcium and Folic acid. Sweet potatoes are good source of pro vitamin A and C. Rice flakes are rich sources of carbohydrates proteins and Iron. The third ingredient Chickpea is a good source of vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor, β-carotene. The noodles making involved processes such as Drying, Pressing, soaking, grinding and sieving. Finally all the flours were mixed and this dough was passed through an extruder to get the final product. The final product underwent sensory evaluation for its acceptability. The results indicated that the panelist accepted the noodles prepared from different level of sweet potato flour with highest acceptability at 50% sweet potato flour level followed by 20% sweet potato flour level.

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