Abstract

Noodles supplemented with carrot powder and soya flour were developed and assessed for their nutritional and sensory parameters. Total three formulations were prepared. First formulation prepared by supplementing refined wheat flour (250 gm) with carrot powder at 10 % & 5 % with soya flour. Second formulation prepared by supplementing refined wheat flour (250 gm) with carrot powder at 10 % & 10 % with soya flour. Third formulation prepared by supplementing refined wheat flour (250 gm) with carrot powder at 10 % & 15 % with soya flour. A control was prepared with Wheat flour, Salt & Egg. Nutrients like carbohydrate, Protein, fat and crude fiber were also assessed. Sensory acceptability was assessed by 9-point Hedonic Scale. The highest value of moisture content was observed for the formulation at the level of 10 % carrot powder with 5 % soya flour and lowest was seen at the level of 10 % carrot and 15 % soya flour. Protein and Fat content were highest in the formulation with 15 % soya flour & 10 % carrot powder (C). Fiber, Ash, were highest for the formulation with 15 % soya and 10 % Carrot powder(C).Sensory scores were highest for the formulation with 15 % soya flour and 10 % carrot powder making it the most acceptable formulation. Sruthi. V | Bhasker. V | V. Sandeep Goutham"Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-3 , April 2018, URL: http://www.ijtsrd.com/papers/ijtsrd11571.pdf http://www.ijtsrd.com/other-scientific-research-area/other/11571/study-on-development-of-noodles-supplemented-with-soya-flour-and-carrot-powder/sruthi-v

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