Development and Quality Evaluation of Extruded Product of Rice Flour Incorporated With Beetroot (Beta Vulgaris) Pomace and Pulse Powder

Pushyamitra Sinha; Dorcus Masih

Volume : III, Issue : VIII, August - 2014

Development and Quality Evaluation of Extruded Product of Rice Flour Incorporated With Beetroot (Beta Vulgaris) Pomace and Pulse Powder

Pushyamitra Sinha, Dorcus Masih

Abstract :

Studies were conducted on incorporation of beetroot pomace powder and pulse powder of different fractions in noodles and its quality were analyzed. Different levels of rice flour, pulse powder and beetroot pomace powder were added in the ratio of 100:00:00, 85:7.5:7.5, 80:10:10, 75:12.5:12.5 and 70:15:15 for the development of beetroot incorporated noodles. Physiochemical analysis was carried out for control and beetroot fortified noodles. As quantity of beetroot pomace powder increased fie content increased. Color became darken as proportion of beetroot pomace increased. There was increase in protein with increase in content of pulse powder. Phosphorus, Iron and fat contents were increased with increased proportion of beetroot pomace powder. Noodles develop with addition of beetroot powder had desirable organoleptic properties as indicated by the taste panel studies as compared to control sample. However, based on sensory analysis, noodles with (T3) 75:12.5:12.5 rice flour, beetroot powder and pulse powder were found more acceptable than other levels and were found optimum for incorporation rice flour noodles for development of beetroot incorporated noodles. Beetroot incorporated noodles was packed in LDPE and stored at room temperature. The storage studies were conducted at the interval of 0-45 days. Protein, fat, crude fie, phosphorus, iron percentage was decreased during storage.