Physio-chemical analysis of spinach paste fortified instant noodles

Abstract

An investigation was carried out to study the physical chemical, cooking and sensory qualities of instant noodles fortified with spinach paste as main ingredient. Instant noodles were developed by using wheat flour with some minor ingredients and spinach paste at three different combinations with two types of spinach paste (Raw spinach paste and blanched spinach paste). Totally six variations were formulated viz. RSP 15%, 25%, 30% and BSP 10%, 20%, 30% for the study. They were evaluated for color, texture, taste, flavor, and overall acceptability. Statistically significant difference was observed in moisture, ash, fiber, fat, carbohydrate and iron content of the raw spinach paste and blanched spinach paste. The moisture content was significantly higher (P