Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 5 (2020)

Determination of cooking quality of the composite flour noodles incorporated with chia seeds powder

Author(s): Kulkarni AT, Agarkar BS, Sawate AR and Pawar PP
Abstract: The present study was conducted to determine the effects of addition of chia seeds powder on the cooking qualities of whole wheat-sorghum composite flour noodles. Chia seeds powder was added at the levels of 8, 10 12 and 14 per cent. In composite flour mixture about 70 per cent whole wheat flour and 30 per cent sorghum flour was used. The prepared noodles samples were subjected for analysis of cooking qualities. Results obtained showed that cooking time increases with increase in level of chia seeds powder. Cooking loss decreased with the addition of chia seeds powder. Warer uptake and cooked weight found to be increased.
Pages: 76-78  |  77 Views  12 Downloads
How to cite this article:
Kulkarni AT, Agarkar BS, Sawate AR, Pawar PP. Determination of cooking quality of the composite flour noodles incorporated with chia seeds powder. J Pharmacogn Phytochem 2020;9(5):76-78.
Journal of Pharmacognosy and Phytochemistry