Ramathilagam, T.Gopi, H.TANUVASDhanalakshmi, B.Thamilvaman, Thanga.Rao, V. Appa2019-07-022019-07-022017http://krishikosh.egranth.ac.in/handle/1/5810111309TNV_TH_2017_DPV(M)14006A 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.en-USVeterinary ScienceDairy ScienceThesis