Development of Fibre Enriched Noodles Using Banana Pseudostem Noodles
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Date
2018-12
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
Though 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.
Description
TNV_ZHCSFS_Dec2018_64
Keywords
Food Security, Fibre enriched Noodles