Noodle enrichment-An opportunity for development of noodles with enhanced nutrition
| Vol-4 | Issue-01 | January-2019 | Published Online: 20 January 2019 PDF ( 247 KB ) | ||
| Author(s) | ||
| ShereP.D. 1; DevkatteA.N. 2; ChaudhariD.N. 3 | ||
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1Department of Food Process and Product Technology, MIT College of Food technology, MITArt, Design and Technology University, Loni-Kalbhor, Pune-412201 (India) 2Department of Ethical Science and Food Technology, MIT College of Food technology, MIT Art, Design and Technology University, Loni-Kalbhor, Pune-412201 (India) 3Department of Food Safety, Quality and Nutrition, MIT College of Food technology, MIT Art, Design and Technology University, Loni-Kalbhor, Pune-412201(India) |
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| Abstract | ||
Noodles are widely consumed product across the globe. Enrichment of noodles offers an opportunity to improve the nutritional quality of the product with improved health benefits. Noodles are considered good food vehicle for addition of bioactive compounds. This review summarizes the opportunities for noodle enrichment with different sources viz. protein, fibre, alternative flours, fruits and vegetables. The effects of noodle enrichment on chemical composition, functional, textural qualities are summarized with emphasis on role of different additives, microstructural studies for probable improvements in noodle quality attributes and consumer acceptability. |
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| Keywords | ||
| Noodle, enrichment, quality, nutrition | ||
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