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INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016 open access , Peer-reviewed, and Refereed Journals, Impact factor 8.15 |
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| Paper Title: | Study on Preparation and Quality Evaluation of Foxtail Millet Fortified Noodles |
| Authors Name: | Sejal Milind Yashwantrao , Sejal Vaibhav Korade , Sankalp Sanjay Thorat , Sanket Chandrashekhar Shinde , Sanket Shailendra Desale |
| Unique Id: | IJSDR2310073 |
| Published In: | Volume 8 Issue 10, October-2023 |
| Abstract: | The current study aims to increase the utilization of composite flours made of wheat and foxtail millet. The base materials used in the current study, comprising wheat flour and foxtail millet flour, are taken into account as independent variables that are optimized. The projected responses for cooking loss, cooking time, water absorption index, moisture content, total ash content, total dietary fiber content, and sensory characteristics are as given. The experimental design generates 8 peculiar combinations, which are then examined to assess the impact of independent factors on results. It is possible to determine the values of raw materials that are processed like foxtail millet flour and wheat flour. This effort also uses millets because of their high nutritional value. Foxtail millets are rich in dietary fiber, phosphorus, manganese, chromium and other minerals. It has been reported that due to its low glycemic index, it is beneficial for diabetics. In general, rye, barley, and refined wheat flour include the protein known as gluten. People often consume gluten-rich foods including pasta, noodles, bread, and other items. Many people experience a negative reaction after consuming gluten, necessitating the maintenance of a gluten-free diet. Noodles are an example of an extruded product that is highly popular and consumed all over the world. With the availability of gluten-free noodles, health issues can be avoided. Hence the type ‘noodles’ is used to boost its nutritional content by using millets. This improves the nutritional properties of extruded foods and it could have a far-reaching impact on the market. |
| Keywords: | Foxtail millet flour, Wheat flour, Composite flour, Gluten-free, Noodles |
| Cite Article: | "Study on Preparation and Quality Evaluation of Foxtail Millet Fortified Noodles", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.8, Issue 10, page no.425 - 429, October-2023, Available :http://www.ijsdr.org/papers/IJSDR2310073.pdf |
| Downloads: | 000338720 |
| Publication Details: | Published Paper ID: IJSDR2310073 Registration ID:208922 Published In: Volume 8 Issue 10, October-2023 DOI (Digital Object Identifier): Page No: 425 - 429 Publisher: IJSDR | www.ijsdr.org ISSN Number: 2455-2631 |
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