DEVELOPMENT OF MILK PROTEIN FORTIFIED FIBRE ENRICHED NOODLES

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dc.contributor.authorRamathilagam, T.
dc.contributor.authorGopi, H.
dc.contributor.authorTANUVAS
dc.contributor.authorDhanalakshmi, B.
dc.contributor.authorThamilvaman, Thanga.
dc.contributor.authorRao, V. Appa
dc.date.accessioned2019-07-02T11:08:39Z
dc.date.available2019-07-02T11:08:39Z
dc.date.issued2017
dc.descriptionTNV_TH_2017_DPV(M)14006en_US
dc.description.abstractA 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.
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810111309
dc.keywordsVeterinary Science, Dairy Scienceen_US
dc.language.isoen_USen_US
dc.pages1-5en_US
dc.publisherTANUVAS, Chennaien_US
dc.subDairy Microbiologyen_US
dc.subjectVeterinary Scienceen_US
dc.subjectDairy Scienceen_US
dc.themeDairy Scienceen_US
dc.these.typePh.Den_US
dc.titleDEVELOPMENT OF MILK PROTEIN FORTIFIED FIBRE ENRICHED NOODLESen_US
dc.typeThesisen_US
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