Development and Sensory Evaluation of Noodles Enrich with Beetroot Powder

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.