Nutrient rich vermicelli

In present investigation attempts have been made to develop nutrient rich vermicelli by addition of wheat and malted ragi flour in different proportions (90:10 80:20, 70:30, 60:40 and 50:50) for optimization of ratio for production of better quality vermicelli. It was observed that among all the formulations tried, vermicelli sample prepared with 70:30 (wheat: malted ragi flour) combination had similar sensory score as that of control.

9p kethamoi6 29-06-2020 10 2   Download