• Shere P.D
• Devkatte A.N
• Pawar V.N2J

In present investigation efforts were made to enrich the instant noodles with spinach puree also to study the influence of hydrocolloids; carboxy methyl cellulose (CMC) and guar gum addition on sensory and cooking quality characteristics of spinach puree enriched instant noodles. Spinach puree was added at 10, 20, 30, 40 and 50g per 100g refined wheat flour. The preferred formulation was further selected to study the effect of hydrocolloid addition on cooking characteristics. Both the hydrocolloids were added at 0.25, 0.5 and 0.75% in noodle formulation containing 40g spinach puree per 100g refined wheat flour (SP40) based on sensory evaluation results. The sensory evaluation results indicated that addition of CMC at 0.5% and guar gum at 0.25% was preferred compared to SP40 sample. The cooking time and cooking loss decreased with addition of spinach puree in noodles whereas incorporation of additives increased cooking time and decreased the cooking loss.

spinach noodle, CMC, guar gum, quality

"Effect of spinach puree and hydrocolloid addition on sensory and cooking characteristics of instant noodles", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.10-14, May-2019, Available :http://www.jetir.org/papers/JETIRCJ06003.pdf

"Effect of spinach puree and hydrocolloid addition on sensory and cooking characteristics of instant noodles", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp10-14, May-2019, Available at : http://www.jetir.org/papers/JETIRCJ06003.pdf