Development and optimization of fish-fortified instant noodles using response surface methodology

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dc.contributor.authorParvathy, U.
dc.contributor.authorBindu, J.
dc.contributor.authorJoshy, C.G.
dc.date.accessioned2018-06-01T05:44:34Z
dc.date.available2018-06-01T05:44:34Z
dc.date.issued2017
dc.description.abstractProper 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 optimumen_US
dc.identifier.citationInternational Journal of Food Science and Technology , 52:608–616en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3782
dc.language.isoenen_US
dc.titleDevelopment and optimization of fish-fortified instant noodles using response surface methodologyen_US
dc.typeArticleen_US
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