Cooking and textrual qualities of carrot incorporated instant noodles

The objective of this study was to explore the possibility of adding carrot puree in preparation of vegetable noodles. Carrot puree was added at 0, 10,20,30,40 and 50g per 100g of wheat flour. Noodles were prepared by cold extrusion process and were studied for its sensory, cooking and textural qualities. The results indicated that carrot puree can be incorporated in wheat flour up to 40g per100g of wheat flour without significant changes in its qualities. The sensory score for colour of carrot noodles was preferred the most. Cooking weight and water absorption were found to be increased with increase in level of carrot puree in noodles. Whereas, cooking loss and swelling index decreased with increase in carrot puree incorporation in noodles. The textural studies denoted decrease in values of hardness, springiness, cohesiveness and adhesiveness with increase in level of carrot puree addition in instant noodles.