Development of Grape Seed Powder Incorporated Noodles for Health Benefits

Author: Muruli N.V.*, S. Kanchana, G. Hemalatha, T. Umamaheswari and K. Prabhakaran

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Abstract

The study was designed to develop grape seed powder incorporated noodles. Efforts was made to the prepare, in the noodles having the different combination of whole wheat flour (WWF), and for mixing the different propositions, the grape seed powder was prepared viz.,T0-100% WWF, T1-98%+2%, T2-96%+4%, T3-94%+6%, T4-92%+8%, T5-90%+10%. The prepared grape seed noodles were subjected to organoleptic and nutritional quality analysis. The results revealed that noodles with 6% incorporation of grape seed powder (T3) was organoleptically colour, taste secured maximum score flavor and overall accessibility compared to all other samples and found to contain moisture (1.62%), ash (1.12%), protein (6.2%), fat (0.48%), crude fiber (3.32%) and carbohydrate (64.21%). Therefore T3 was more accessibility productso for that it is the optimized treatment than others.

Keywords

Grape seed, noodles, chemical properties, whole wheat flour.