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Gowthami, S.
- Standardization, Sensory Evaluation and Physico Chemical Analysis of Grape Seed Powder Incorporated Home Made Noodles
Abstract Views :189 |
PDF Views:120
Authors
K. Kavitha
1,
S. Gowthami
2
Affiliations
1 Assistant Professor Department of Foods and Nutrition, Vellalar College for Women, Erode – 638 012, Tamil Nadu, IN
2 PG Student, Vellalar College for Women, Erode – 638 012, Tamil Nadu, IN
1 Assistant Professor Department of Foods and Nutrition, Vellalar College for Women, Erode – 638 012, Tamil Nadu, IN
2 PG Student, Vellalar College for Women, Erode – 638 012, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 9, No 2 (2022), Pagination: 58-65Abstract
As grape seed is the waste material in grape processing, these waste material is generally utilized as cattle feed in many countries, while grape seed has been shown to contain high amount of antioxidant compounds and is a good source of polyphenols a wide variety of proanthocyanidins. For the current study, grape seeds were collected, dried and powdered separately and incorporated in different variety of noodles such as tomato, mint and beetroot at 10%, 20% and 30% levels. Among the three varieties, 20% grape seed powder incorporated beetroot noodles was highly accepted. Grape seed powder incorporated noodles were found to be rich in protein, vitamins like carotene, vitamins C and Vitamin E and minerals like iron and calcium. The microbial load was assessed for highly accepted grape seed powder incorporated homemade noodles and it was found to be safe level.Keywords
Antioxidant, Grape Seed Powder, Homemade Noodles, Microbial Load, PolyphenolsFull Text
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