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http://krishi.icar.gov.in/jspui/handle/123456789/14230| Title: | Development and optimization of fish‐fortified instant noodles using response surface methodology |
| Other Titles: | Not Available |
| Authors: | Parvathy, U. Bindu, J. Joshy, C.G. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2016-12-29 |
| Project Code: | Not Available |
| Keywords: | Fish noodles Nemipterus japonicus optimization response surface methodology starch wheat flour |
| Publisher: | Wiley |
| Citation: | Parvathy, U., Bindu, J. and Joshy, C.G. (2017) - Development and optimization of fsh-fortifed instant noodles using response surface methodology. Intl J. Food Sci. Technol. 52(3): 608-616. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D‐optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | International Journal of Food Science and Technology |
| NAAS Rating: | 8.77 |
| Volume No.: | 52(3) |
| Page Number: | 608–616 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1111/ijfs.13313 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14230 |
| Appears in Collections: | FS-CIFT-Publication |
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