Study of the development of Oats cereal based noodles and compared with mostly available commercial wheat supplemented noodles

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.