Browsing by Author "Udhayaganga, M."
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ThesisItem Open Access DEVELOPMENT OF FIBRE ENRICHED NOODLES(TANUVAS, Chennai, 2017) Udhayaganga, M.; Karthiayani, A.; Sudha, K.; Velayudham, G.; TANUVASNoodle, a well-known fast food and is acceptable by all age group people is generally made from refined wheat flour (Maida). Though noodle is popular, it holds a notion of ‘low fibre food’ as they are generally prepared from refined wheat flour, which by its nature lacks fibre. Hence, a study was carried out to develop fibre enriched noodles by incorporating the fibre source.PresentationItem Open Access Development of Fibre Enriched Noodles Using Banana Pseudostem Noodles(TANUVAS, Chennai, 2018-12) Udhayaganga, M.; Karthiayani, A.; Sudha, K.; VelayudhamThough noodles are popular, it holds a notion of ‘low fibre food’ as they are generally prepared from refined wheat flour, which by its nature lacks fibre. Hence an attempt was made to develop fibre enriched noodles by incorporating moringo (Moringoolifera) leaves as a fibre source at different levels viz., 5, 10 and 15 % in which 5% was found to be the best based on cooking characteristics and sensory evaluation.