PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPINACH PASTE FORTIFIED INSTANT NOODLES

Present study was conducted to study the physical chemical, cooking and sensory qualities of instant noodles fortified with spinach paste as an ingredient. These instant noodles were developed by using wheat flour and spinach paste at three different combinations i.e., 10%, 20%,30% (90:10, 80:20, & 70:30) and a control group without spinach substitution in flour( 100:0). They were evaluated for color, texture, taste, flavor, and overall acceptability. Mean sensory scores revealed that instant noodles were best accepted at 20% level spinach paste incorporation. Moisture, Protein, Fat, Ash content was increased where as carbohydrate content was decreased and the appearance became darker green.