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)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Published Paper Details
Paper Title:
A Study on Physical, Chemical, Cooking Quality and Colour Analysis of New Product Development of Noodles Incorporated with Agathi Leaves [Sesbania Grandiflora]
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.
"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:
00033
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
Facebook Twitter Instagram LinkedIn