Wednesday, July 17, 2019

Effect of Incorporation of Carrot Powder in Wheat Flour Essay

Effect of incorporation of cultivated cultivated carrot Powder in husk Flour for the Preparation of Stick Noodles Kripa Shakya1 and Anup Halwai2 1. College of utilize food and Dairy Technology,Kathamndu, Nepal 2. Department of Food Technology and Quality Control, Kathamndu, Nepal krips16hotmail. com Abstract Noodles were active by incorporating cultivated carrot grind in the percentage of 5, 10, 15 and 20 in chaff dredge. The chief(prenominal) objective of the take in was to prep ar the nutritious covered stadium en crypticed with Vitamin A. afferent evaluation of the carrot powder corporate stick attics revealed that the product prepared with 5% carrot powder and 95% chaff flour was raise to be virtually welcome. The chemical analysis of the most acceptable product were be out to be 10. 8% wet, 0. 6% fat, 10. 3 % crying(a) protein, 0. 7% crude part,1. 7% natural ash, 0. 1% acid insoluble ash, 75. 8% carbohydrate and 12166 I. U. Vitamin A limit. Keywords Noodle , stubble flour, carrot powder, Vitamin A 1. IntroductionNoodles are among the oldest forms of the process foods consumed in Asia and other parts of the humans (Hou, 2001). Noodles can be prepared from wheat berry flour alone and/or in combination with other ingredients such as rice flour, buckwheat and mung bean.. In the attic preparation, a crumbly starting line is formed which is then passed through a series of rolls to form a carpenters plane. The sheet is then slit to produce attics (Hou, 2001). cultivated carrot (Daucus carota) is a root vegetable, usually orange tree or red- white blend in color in with crisp texture when fresh.Carrot gets its characteristic and bright orange color from ? carotene, which is metabolized into vitamin A in human when freshness salts are present in the intestines. Carrots are similarly rich in dietary graphic symbol, and antioxidants. Carrot can also fire colon health as it is rich in fiber. Vitamin A deficiency clay widespread in many countries in South Asia and contributes to a significant semblance of preventable sight slightness (Bloem, 1997). Vitamin A supplementation can reduce the risk of blindness in movement of the children (Hennig et al. 1991).In Nepal, devil types of covered stadiums are consumed. They are stick (sinke) noodle and secondment noodle. In case of instant noodle, different ingredients and nutrients has been added to improve the nutrient field and to increase the consumer appeal such as iron, calcium and vitamin A and different flavors comparable spinach, chicken and vegetables. But, to the best of my knowl distinctness, in case of noodles, no such studies have been conducted. The main objective of this research is to prepare the noodle enriched with Vitamin A and to analyze its chemical composition of the product. 2.Materials and method actings The stabbing materials used for the noodle fashioning for wheat flour, carrot powder and salt. five-spot essays of stick noodles were prepared and labeled A (0% carrot powder and 100% wheat flour), B (5% carrot powder and 95% wheat flour), C (10% carrot powder and 90% wheat flour), D (15% carrot powder and 85% wheat flour) and E (20% carrot powder and 80% wheat flour). Wheat flour was cleaned by passage through a fine filmdom screen. Fresh carrots were washed with potable water, sliced, dried-out at 1002 ? C for 6 hours. The dried carrots were then fine-grained in the grinder.Salt was bought from the local market. The method involved cleaning of raw materials, sieving, mixing, of water, kneading, sheeting, cutting, drying and packaging. The raw materials were weighed and mixed manually. 1% of salt was added to the mixture. The inevitable amount of water (33%) was added to the flour. The mixture was kneaded manually to form dough and then left hand for 30 minutes. The dough was passed through rollers to pick up a sheet. Then it was passed through the attender to cut into strips. The noodles were dried at a low humidity room for 3 days and then sun drying was through for 1 hour.The products were packed in a plastic bag to protect from the wet absorption and also to extend its shelf-life. sensorial evaluation of the five noodles samples were performed. Ten panelists were asked to take a crap for the none attributes viz. , color, flavor, texture and degustation in order of their preference agree the 9-point Hedonic rating test exposit by Ranganna (1994). Chemical analyses were performed for the best sample from the sensory evaluation The moisture glut and ash capacity were unconquerable as per AOAC method (1995) plentiful rude fiber nitty-gritty and protein glut were find out as per Ranganna, 1994.Vitamin surfeit was goaded by HPLC as incontrovertible by Pharmacopeia, 1985. The product was also well-tried for physical properties such as length, color, edge and thickness. The readying quality of the product was also determined in terms of cooking time, water absorpt ion capacity, volume elaboration and cooking loss as per Poudyal, 1988. 3. Results and Discussions The moisture confine of the wheat flour was determined as 12. 2% and its gluten heart was determined as 10%. To make noodles, the wheat flour containing 10-12% gluten is suitable. The quality of the wheat flour to make noodles depend on the gluten.If the gluten content is low, there is chance of breakage of noodles. Similarly, the moisture content of the carrot powder was determined as 9. 5%. Sample A with 5% carrot powder had the highest malt whiskey in terms of quality attributes although the quality attributes among other products except product D (with 20% carrot powder) were not significantly different. (p=0. 05) In case of stick noodle, concord to Nepal Standard, the moisture content must not exceed 12. 5%. The moisture content of both type of noodle is slight than 12. 5% and there is no braggy difference between the moisture content of the two products.The protein content of stick noodle must not be less than 8% on dry basis. The protein content of plain noodle was constitute to be 10. 2% and that of carrot noodle was found to be 10. 3%. There was not much difference in the protein content because the protein content in carrot is real low. Fat is an energy giving constituent. Fat content of the plain noodle was found to be 0. 6% and that of carrot noodle was found to be 0. 6%. The fiber content of the plain noodle was found to be 0. 35% and that of carrot noodle was found to be 0. 7%. The fiber content in high in carrot.

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