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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 1
First page : (383) Last page : (388)
Article doi: :

Study on Sensory Evaluation of Multi Flour Noodles during Storage

Sunil1*, Neelesh Chauhan2, Vipul Chaudhary1, Kavindra Singh1, Vikrant Kumar1 and
Balwant Singh3

Ph.D. Scholar1, Associate Professor2, M. Tech Student3
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut (U.P.) India
*Corresponding Author E-mail:
Received: 12.01.2019  |  Revised: 17.02.2019   |  Accepted: 26.02.2019  


The present study was undertaken to develop noodles from the multi-flours. Multi-flours were prepared by blending wheat flour with soy bean, carrot, mushroom and apple pomace powder in ratios of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Overall acceptability for multi-flour noodles was awarded highest score for T90 followed by T80, T70, T60 and T50 as compared to control noodles. All noodles coincided in the range of ‘like moderately’ to ‘like very much’ for multi-flours noodles while ‘like slightly’ to like moderately’ for control noodles.

Key words:Multi-flour, Noodles and Sensorial attributes

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Cite this article: Sunil, Chauhan, N., Chaudhary, V., Singh, K., Kumar, V., and Singh, B., Study on Sensory Evaluation of Multi Flour Noodles during Storage, Int. J. Pure App. Biosci.7(1): 383-388 (2019). doi: