Abstract:
The study was on the base of enrich Beetroot powder in Noodles with the percentage of three
sample S1, S2, S3. Beetroot powder has produced from the fresh beetroot, by following
drying and grinding method. Preparation of noodles has followed by the previous articles on
noodles enrichment. Standard temperature and time have considered during the preparation of
noodles. After the preparation of noodles, sensory evaluation, proximate analysis of noodles
took place in the project and has shown the analytical report of S1, S2 S3. Moisture (14.40%),
protein (8.75%), fat (10.8%), ash (0.72%), carbohydrate (79.73%) in S1, Moisture (13.98%),
protein (10.93%), fat (11.1%), ash (0.83%), carbohydrate (77.14%) in S2, Moisture (10.63%),
protein (13.12%), fat (11.5%), ash (0.96%), carbohydrate (74.42%) in S3. The sensory
evaluation of noodles was carried out by 40 panelists on a nine-point hedonic scale for
different sensory parameters such as appearance, flavor, taste, texture and overall
acceptability. In quality parameter test S3 showed a positive result and it was approved to be
the best in all sensory attributes by the panelists.
