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ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016
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Authors Name: S.Ramani , S.Alagammai , P. Karthickumar
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Published Paper Id: IJNRD2206029
Published In: Volume 7 Issue 6, June-2022
Abstract: Noodle is a massively taken staple food all over the world, young students around the world prefer noodles as it’s easy to prepare, children devour noodles because of its form and flavour. This study will focus on different functional ingredients and to form a protein enriched instant noodle with appealing taste, flavor and textural properties and with higher nutritional value. The study is to develop a fish based processed product to supply balanced diet to undernourished people in the urban areas. Most of the instant food available in the market are lacking protein, fibre and other crucial vitamins and minerals. Seafoods are relatively cheaper and good source of protein. They also bring out the authentic flavour which adds value. Squid meat is widely available all over the world and it can be used as a functional ingredient in noodles because of its unique antioxidant properties. Palmyra sprout is found extensively in south India, which is an underutilized tuber and has plentiful nutrient values. Less utilized tuber flour like arrowroot flour is used as the starch ingredient and is used as the thickening flour. Arrowroot has high medicinal properties which plays a vital role in maintaining the gut health. Red rice is used as the major ingredient for easy digestibility and for vitamin and mineral enrichment. For increasing the fiber content, palmyra sprout flour is used. It is seen that the protein content has increased from 10% to 13.64% when compared with the control sample. Shelf life analysis is done by taking the microbial analysis in the zeroth day, 30th, 60th and 90th day. With the sensory analysis using 9-point hedonic scale, the shelf life of the product is estimated to be three months. Moisture content, energy, fat, carbohydrate, ash, crude fibre, sodium, potassium, zinc, phosphorus, iron, calcium, selenium, copper, magnesium, trans fat content, acidity, water absorption index, rehydration percentage are calculated.
Keywords: Protein, Fiber, Extrusion, Palmyra, Arrowroot, Squid, Red rice.
Cite Article: "INCORPORATION OF SQUID AND PALMYRA SPROUTS IN THE DEVELOPMENT OF PROTEIN AND FIBRE ENRICHED NOODLES", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.7, Issue 6, page no.262-283, June-2022, Available :http://www.ijnrd.org/papers/IJNRD2206029.pdf
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ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publication Details: Published Paper ID:IJNRD2206029
Registration ID: 181737
Published In: Volume 7 Issue 6, June-2022
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Page No: 262-283
Country: coimbatore, Tamil Nadu, India
Research Area: Engineering
Publisher : IJ Publication
Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2206029
Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2206029
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016

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