Studies on Production of Functional Noodles with Incorporation of Spinach Puree

Abstract

The objective of this study was to explore the possibility of adding spinach puree in preparation of vegetable noodles. The vegetable noodles were studied for its sensorial qualities, cooking qualities and proximate composition. The spinach puree was added at 10, 20, 30, 40 and 50 gm per 100gm of wheat flour. The results showed that spinach puree can be added successfully in wheat flour up to 40 gm /100gm of wheat flour. The sensorial qualities with respect to colour, flavour and texture were greatly improved with addition of spinach puree. The cooking time was found to be decreased with increase in level of spinach puree in noodles. The cooking weight and water absorption were also found to be increased with increase in level of spinach puree. The studies on color estimation revealed that green color of the product was slightly reduced during cooking of noodles, color loss in cooking water was negligible. The proximate composition results showed that with increase in level of spinach puree in noodle, there was progressive increase in moisture, fiber and ash content, fat and protein content increased non-significantly whereas carbohydrate content was decreased significantly as compared to control noodles.