Studies on development and organoleptic evaluation of noodles incorporated with broccoli (Brassica oleracea L.) powder

Abstract

The study was conducted to develop noodles incorporated with broccoli (Brassica oleracea L.) powder. Broccoli powder was prepared by drying broccoli florets in cabinet dryer at 50 °C for 4-5 hr. Broccoli is rich source of protein, dietary fiber, calcium and iron. Noodles were prepared by using refined wheat flour, broccoli powder, eggs, salt etc. The broccoli powder was incorporated in noodles in different proportions with sample coding as control, BN1, BN2, BN3 and BN4 with 0, 5, 10, 15 and 20% respectively. Sensory evaluation revealed that sample BN2 was superior among all the samples. From the present investigation it was concluded that noodles prepared with incorporation of broccoli powder having good nutritional and sensory quality attributes. It was also concluded that sample BN2 got highest score for overall acceptability and it was taken for further analysis.