Development of Fibre Enriched Noodles Using Banana Pseudostem Noodles

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dc.contributor.authorUdhayaganga, M.
dc.contributor.authorKarthiayani, A.
dc.contributor.authorSudha, K.
dc.contributor.authorVelayudham
dc.date.accessioned2019-04-30T10:03:29Z
dc.date.available2019-04-30T10:03:29Z
dc.date.issued2018-12
dc.descriptionTNV_ZHCSFS_Dec2018_64en_US
dc.description.abstractThough 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810101427
dc.keywordsFood Security, Fibre enriched Noodlesen_US
dc.language.isoen_USen_US
dc.pages64en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectFood Securityen_US
dc.subjectFibre enriched Noodlesen_US
dc.titleDevelopment of Fibre Enriched Noodles Using Banana Pseudostem Noodlesen_US
dc.title.alternativeZero Hunger Challenge: Strategies for Food Security, December 2018en_US
dc.typePresentationen_US
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