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Optimisation and Assessment of Green Pea Pod Powder (Pisum sativum) Incorporated Cassava Flour-based Instant NoodlesBy Asmath Mubeena S., Roshni B., Simmi Jain
Abstract: The objective of the present study was to develop and optimize Cassava flour-based instant noodles incorporated with green pea pod powder as a source of dietary fibre. The pea pods were washed, blanched, dried and ground in a mixer to obtain the Pea Pod (PP) powder. The instant noodles were prepared by using standard gluten-free noodles formulation with 0%, 5% and 10% PP powder, pre-cooked and fried. The physico-chemical analysis …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article →