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Development and Quality Evaluation of the Wheat Flour Based Quail Meat Enriched Noodles

Dikshali Madhukar More; Sanjaykumar Vitthal Londhe; Dipali Pandurangrao Patil; Amey Sanjay Nemade; Chandrika Karamsingh Chaudharya; Prashant Anand Shinde.

The study was aimed to develop noodles with incorporation of different levels of quail mince meat (0%, 40%, 50% and 60%).The sensory score for the selected 40% level were 7.44 for appearance, 7.55 for flavour, 7.55 for juiciness, 7.33 for texture and 7.66 for overall palatability. The pH for 0%, 40%, 50% and 60% level were recorded during 0 to 60th day of storage at room temperature is 5.92, 5.86, 5.85 and 5.43 respectively.There was non-significant (P0.05) increase in true density with addition of quail mince meat in wheat flour based noodles. The cooking parameter, the cooking time increased significantly i.e. for 0% -8 min, 40%-11 min, 50%-12.33 min and 60%- 15 min. The water uptake for 0%, 40%, 50% and 60% was 2.73 ml/g 2.37 ml/g, 1.85 ml/g to 1.56 ml/g respectively,the swelling index differed non-significantly within treatments.

Key words: Quail mince meat;Wheat flour and Sensory analysis

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Journal of Environmental and Occupational Science


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