Volume : III, Issue : III, March - 2014

Development of Lycopene Rich Noodles

Ms. Aarthi Sanjeevi, Ms. Yamuna Devi. Puraikalan

Abstract :

The present study was conducted to prepare the tomato puree fortified Noodles. Noodles prepared without adding formulated tomato puree were kept as control. The organoleptic properties of the experimental noodles like colour, appearance, flavour, crispiness, taste and over all acceptability were evaluated sensorily and recorded highest score compared to the plain noodles served as control.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Ms. Aarthi Sanjeevi, Ms. Yamuna Devi. Puraikalan Development of Lycopene Rich Noodles International Journal of Scientific Research, Vol.III, Issue.III March 2014

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