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Research Paper | Food Science | India | Volume 9 Issue 5, May 2020 | Rating: 6.3 / 10
Organoleptic Evaluation of Product by Using Dried Boneless Chicken Powder Noodle Masala
Khushboo [27] | Neetu Singh [10] | Bhawna Dayal
Abstract: The present study is based on use of boneless chicken breasts powder in noodle masala. The use of chicken breasts powder in noodle masala is a good option for the food industry. Chicken is a good source of protein. The aim of adding chicken breasts powder in noodle masala is to provide a good amount of protein in all category people. We also add vegetable powder in this noodle masala for enrich their nutritive value. Vegetable like onion, capsicum, tomato, garlic, ginger, potato, noodle masala is very easily and affordable food product which is present in the market and all category people can easily buy either poor or rich so we make this boneless chicken breasts powder noodle masala. To balance health among consumers and preserve the quality of food it is important to organoleptic evaluation or sensory properties like taste, flavour, texture, mouth feel, appearance, aroma and colour in food product and increase the boneless chicken breasts powder in noodle masala in food market.
Keywords: boneless chicken breasts powder, noodle masala, vegetables powder, organoleptic properties, sensory evaluation
Edition: Volume 9 Issue 5, May 2020,
Pages: 947 - 951