1Division of Post-Harvest Technology, SK University of Agricultural Sciences and Technology-Jammu, Udheywalla, Jammu-180002, Jammu and Kashmir, India
2Division of Biochemistry and Plant Physiology, FOA, SK University of Agricultural Sciences and Technology-Jammu, Udheywalla, Jammu-180002, Jammu and Kashmir, India
*Author for correspondence: E-mail: monikasoodpht@gmail.com
Online published on 20 February, 2014.
The noodle market is growing fast and is gaining popularity in the world market. Thus, the wheat flour in the traditional noodle formulation was replaced with 10, 15 and 20% cauliflower leaf powder. The flours were mixed with other ingredientsand instant noodle samples were prepared through hand extruder using specific die using a standard method. The samples were evaluated for changes in rehydration ratio, water activity and sugar contents. The results revealed that therehydration ratio, reducing sugars and total sugars increased with the increase in cauliflower leaf powder concentration, whereas, water activity decreased. Among the various treatments 90% malted wheat flour: 10% cauliflower leaf powderwas found to the best. The results showed that cauliflower leaf powder can be incorporated up to 10% in noodles toimprove the nutrient value without affecting the sensory properties.
Noodles, sugars, taste, cauliflower leaves
