Effect of Incorporation of Carrot Powder in Wheat Flour for the Preparation of Stick Noodles

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Effect of Incorporation of Carrot Powder in Wheat Flour for the Preparation of Stick Noodles
Kripa Shakya1 and Anup Halwai2
1.College of Applied Food and Dairy Technology,Kathamndu, Nepal
2. Department of Food Technology and Quality Control, Kathamndu, Nepal krips16@hotmail.com Abstract Noodles were prepared by incorporating carrot powder in the percentage of 5, 10, 15 and 20 in wheat flour. The main objective of the work was to prepare the nutritious noodle enriched with Vitamin A. Sensory evaluation of the carrot powder incorporated stick noodles revealed that the product prepared with 5% carrot powder and 95% wheat flour was found to be most acceptable. The chemical analysis of the most acceptable product were found out to be 10.8% moisture, 0.6% fat, 10.3 % crude protein, 0.7% crude fiber,1.7% total ash, 0.1% acid insoluble ash, 75.8% carbohydrate and 12166 I.U. Vitamin A content.

Keywords: Noodle, wheat flour, carrot powder, Vitamin A

1. Introduction: Noodles are among the oldest forms of the processed foods consumed in Asia and other parts of the world (Hou, 2001).Noodles can be prepared from wheat flour alone and/or in combination with other ingredients such as rice flour, buckwheat and mung bean.. In the noodle preparation, a crumbly dough is formed which is then passed through a series of rolls to form a sheet. The sheet is then slit to produce noodles (Hou, 2001).
Carrot (Daucus carota) is a root vegetable, usually orange or red- white blend in color with crisp texture when fresh. Carrot gets its characteristic and bright orange color from β- carotene, which is metabolized into vitamin A in human when bile salts are present in the intestines. Carrots are also rich in dietary fiber, and antioxidants. Carrot can also promote colon health as it is rich in fiber. Vitamin A deficiency remains widespread in many countries in South Asia and contributes to a significant proportion of preventable blindness (Bloem, 1997). Vitamin A



References: AOAC (1970), Association of Official Analytical Chemist, Horwitz, W. (ed), 11th edition, AOAC, Washington DC 20044. Bloem, M.W. (1997) Vitamin A deficiency in India, Bangladesh and Nepal, Malnutrition in South Asia: a regional profile, UNICEF regional Office for South Asia, Nov, pp 125-144 Hennig, A., Foster, A., Shrestha, S. P., and Pokharel, R. P. (1991),Vitamin A deficiency and corneal ulceration in Nepal: implications for preventing blindness in children, Bulletin of the World Health Organization, 69(2), pp 235-239 Hou, G., (2001) Oriental Noodles, Advances in food and nutrition research, Steve L. Taylor (ed.), Vol. 43. pg 141-193) Pharmacopeia (1985) United States of Pharmacopia (USP), 21st edition, pp 1215,Rockville, MD Poudyal, B. (1988) Preparation of noodle from composite flour, B.Tech dissertation, Submitted to CCT, Dharan, Tribhuwan University. Ranganna, S. (1994)Handbook of Analysis and Quality Control for Fruits and Vegetables, 2nd edition, Tata McGraw Hill Co. Ltd., New Delhi.

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