Standardization and Evaluation of Wheat Flour Based Noodles Enriched with Different Levels of Eggs

The aim of present study was to prepared egg noodles with incorporation of different levels of chicken eggs (0, 10, 20 and 30%) replacing with wheat flour. The investigation of physico-chemical and sensory attributes were carried out. Proximate composition content increased significantly in wheat flour based noodles enriched with chicken eggs as compared to control noodles. The results showed non-significant (P>0.05) increase in pH and true density of noodles made with 30% chicken eggs in wheat flour based noodles. There was non-significant (P>0.05) decrease in bulk density. The highest sensory attributes scores were recorded for control noodles, but scores were more for noodles 30% chicken eggs as compared to noodles made with addition of 10% and 20% chicken eggs. Among the cooking parameter, the cooking time increased significantly and also water uptake and swelling index decreased non-significantly.