Studies on production of functional noodles with incorporation of spinach puree

The objective of this study was to explore the possibility of adding spinach puree in preparation of vegetable noodles. The vegetable noodles were studied for its sensorial qualities, cooking qualities and proximate composition. The spinach puree was added at 10, 20, 30, 40 and 50 gm per 100gm of wheat flour. The results showed that spinach puree can be added successfully in wheat flour up to 40 gm /100gm of wheat flour. The sensorial qualities with respect to colour, flavour and texture were greatly improved with addition of spinach puree.