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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | A Study on Physical, Chemical, Cooking Quality and Colour Analysis of New Product Development of Noodles Incorporated with Agathi Leaves [Sesbania Grandiflora] |
| Authors Name: | Arshiya S , Sindhu S |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_218120
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| Published Paper Id: | IJNRD2404404 |
| Published In: | Volume 9 Issue 4, April-2024 |
| DOI: | |
| Abstract: | Incorporate the Agathi leaves were analysis to assess the suitability for the production of noodles. Its make healthy and nutrient rich. It can be good quality has a colour, taste, texture, and softness. The physical and chemical properties of agathi noodles such as moisture, ash, iron, phosphate, length, breadth, and thickness. The microbial and cooking quality are analysis and given a result and discussion such as cooked weight, cooking of noodles, swelling index, bacterial count and fungi count. The nutrients are been analyses and given the value and its chart in results and discussion. They find out the natural pigment of the value given in the results and discussion. The sensory evaluation are done by the SD and mean calculation. The cost calculation are be used for the 100g of noodles. Noodles packaging is did not affected the environmental conditions. Labelling of noodles contains nutritional facts, preparation method, storage, warning, and attractive. Thus it is concluded that noodles made from Agathi leaves are acceptable to the consumer as they are obtained maximum score followed. Therefore, this study indicated that good quality of noodles could be prepared from Agathi leaves. |
| Keywords: | Agathi leaves, physical properties, iron, calcium. |
| Cite Article: | "A Study on Physical, Chemical, Cooking Quality and Colour Analysis of New Product Development of Noodles Incorporated with Agathi Leaves [Sesbania Grandiflora]", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.9, Issue 4, page no.e16-e25, April-2024, Available :http://www.ijnrd.org/papers/IJNRD2404404.pdf |
| Downloads: | 00036 |
| 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 |
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Published Paper ID:IJNRD2404404 Registration ID: 218120 Published In: Volume 9 Issue 4, April-2024 DOI (Digital Object Identifier): Page No: e16-e25 Country: Dharmapuri, Tamilnadu, India Research Area: Science Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2404404 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2404404 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
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