The study was carried out to develop noodles enriched with chicken meat powder (CMP). Different levels (10-50%) of CMP were added in refined wheat flour (RWF) to formulate noodles. The developed noodles were dried in hot air oven at 60±2°C for 5-6 hours to attain moisture content less than 12% as per the PFA specifications for noodles. The noodles developed only with RWF used as control. There was an increase in protein, moisture, fat and ash content and a decrease in breaking strength of noodles with incorporation of CMP in compared to control. The CMP enriched noodles had desirable organoleptic properties. But as per sensory evaluation, noodles with 20% CMP enrichment were most acceptable as compared to others and were found to be optimum for enrichment in RWF noodles for development of CMP enriched noodles. | Development and evaluation of quality of noodles enriched with chicken meat powder
