The noodles because of its variety, mouthfeel, versatility, convenience to use, it is widely accepted throughout the world and is relished by the people of all age group. But, the current study was conducted to incorporate Pomegranate peel extract powder (PG) at 3 different level viz., 0.5, 1 and 1.5 percent was added over and above the control chicken noodle formulation respectively.
Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 1858-1864 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number 10 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.810.216 Effect of Different Level of Natural Antioxidant Pomegranate Peel Extract Powder in Instant Functional Chicken Noodles M Pavan*, T Sathu, B Sunil, C T Sathian, V N Vasudevan, A Irshad and S Kiran Kumar Department of Livestock Products Technology and Meat Technology Unit, College of Veterinary and Animal Sciences, Mannuthy, Kerala-680 651, India *Corresponding author ABSTRACT Keywords Pomegranate peel extract powder, Chicken, Noodles, Texture, Sensory and colour Article Info Accepted: 15 September 2019 Available Online: 10 October 2019 The noodles because of its variety, mouthfeel, versatility, convenience to use, it is widely accepted throughout the world and is relished by the people of all age group But, the current study was conducted to incorporate Pomegranate peel extract powder (PG) at different level viz., 0.5, and 1.5 percent was added over and above the control chicken noodle formulation respectively The dough pH, product pH, water activity and product yield did not show any significant difference between T1, T2 and T3 and were in the range of 7.382 – 7.390, 7.392 – 7.398, 0.501 – 0.510 and 95.329 – 95.662 respectively The Water Absorption Index and Swelling Power Index decreased significantly (p