• Dr. R. R Andhale
• M. B Katkade
• A. C Dagadkhair
• R. A Dagadkhair
• A. A Jadhav

Noodles are made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. In the present investigation noodles were prepared by using the wheat flour, pearl millet flour and impact of varying levels of guar gum as stabilizer and thickener on quality attributes of noodles were studied. The physical attributes such as colour, cooking yield, cooking loss and pH were determined. Further, the chemical parameters moisture, carbohydrate, protein, fat, ash and minerals content were analysed. Texture profile analysis of noodles incorporated with different levels of guar gum was also studied using TAXT2 plus the result revealed that the hardness was found to be decreased from 110.02 g to 105.98g and cohesiveness and gumminess were increased, slight difference was noted for the tensile strength where as the elasticity was found to be decreased with increasing the level of guar gum. Finally, it would be concluded that highly acceptable noodles can be prepared by using 87% wheat flour, 10% pearl millet, 2% salt, 1% baking powder and 2% level of guar gum (G2).

Noodles, Cooking loss, Cooking yield, Pearl millet, Texture Profile analysis.

"Impact of Different Levels of Guar Gum on Quality and Texture Profile (TAXT-2 Texture Analyser) of Noodles Fortified with Pearl Millet Flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.122-128, May-2019, Available :http://www.jetir.org/papers/JETIRBL06022.pdf

"Impact of Different Levels of Guar Gum on Quality and Texture Profile (TAXT-2 Texture Analyser) of Noodles Fortified with Pearl Millet Flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp122-128, May-2019, Available at : http://www.jetir.org/papers/JETIRBL06022.pdf