Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.

The aim of this study was to optimize the encapsulation of lycopene using response surface methodology and to determine its stability.

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In the present research work effect of different treatments on physico-chemical and sensory properties of soymilk was studied. Also, effect of Sodium carboxymethyl cellulose (CMC), sucrose and mango flavor on quality of soymilk was determined. Soymilk samples were prepared by three different methods. The control sample (sample A) was prepared as per the standard procedure reported in literature. The other two samples were prepared by slight modification in the process use for control sample preparation. Microwave treatment at 2450 MHz for 5 min prior to grinding was given in sample B. Sample C was prepared by giving autoclave treatment to the soaked soybeans and grinding was performed with the use of hot water. Among all the treatments autoclave treatment gave best quality soymilk (Sample C) with respect to flavor, taste and overall acceptability. The quality of soymilk (Sample C) was further improved by using 0.2% CMC with respect to viscosity and mouth feel. Also, mango flavored soymilk containing 0.2% CMC, 15% sucrose and 0.1% mango essence scored maximum sensory score among all formulations with respect to color, flavor, taste, mouth feel and overall acceptability and was stable for consumption for about 25 days at room temperature storage and 60 days at refrigeration temperature storage.