Abstract:
Now a days consumption of snacks is increasing with awearing their health benefits. Firstly
the present study focused to introduce such a food which may not only catch attention of
growing aged group but also support their health with trends food i.e. noodles. Secondly
represent changes of several physical properties (cooking time, cooking loss, volume
increase, water absorption) have occurred due to supplements of oats flour with wheat flour
and identified the acceptable sample which may bring a product for commercialization. In
this occasion this study subjected to supplements oats flour with wheat flour. Based on
literature this study conducted and found that not only the raw oats flour is contain higher
amount of nutrient and health benefits than wheat flour but also it is possible to transfer those
nutrients among fortified noodles without significantly changing sensory properties compared
with local noodles. Several number of sample were prepared for conducting the study which
main different was only the percentage of oats flour replaced with wheat flour that is 20
%,25%, 30% and 35% accordingly and other ingredients such as CMC, corn starch, salt, were
maintain at same percentage. Result of the study indicated that fiber, protein, ash content
were increased with in the percentage of oats flour added but in case of minerals significant
different did not observed. Where a liner increased of fiber content were found that the peak
value was 0.87% where at local noodles (control) found 0.14%. This value may be
highlighted to them who’s have a risk CVD. The colours of oats flour fortified noodles were
turning dark brown with increasing amount of oats flour. The orgaoleptic analysis revealed
that supplementation of maximum 30% oats flour may be incorporated in noodles to gain
considerably higher overall acceptability. Through this study both the essential information
about proximate and quality characteristics of oats flour fortified nutrient enriched noodles
for commercially production is tried to bring out.
