DEVELOPMENT OF MILK PROTEIN FORTIFIED FIBRE ENRICHED NOODLES
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A research study was carried out to develop milk protein fortified fibre
enriched noodles and also to determine the optimum level of inclusion of milk
protein and fibre in the noodles. Noodles were prepared with three different milk
protein sources such as casein, chhana, and whey protein concentrates (WPC) at
three different levels viz. 5, 10 and 15 per cent and were evaluated for physico-
chemical properties, cooking qualities, sensory attributes, colour assessment and
textural parameters. Highly significant (P≤0.01) difference was noted in physico-
chemical properties, cooking qualities, sensory attributes, colour assessment and textural parameters between the control and treatments.
Description
TNV_TH_2017_DPV(M)14006
Keywords
Veterinary Science, Dairy Science