Development and quality evaluation of chicken noodles prepared with refined flour

The study was planned to prepare chicken noodle with the incorporation of refined flour. Two types of chicken noodles were prepared. Method of preparation of chicken noodles was same. (Sample A) was without fried chicken noodles, (sample B) was fried chicken noodles. Chicken Noodles were evaluated for physicochemical and sensory properties. Ratio of chicken and refined flour was 50%. Results showed that a fried noodle (sample B) was showed good results on all attributes. The quality parameters studied included physicochemical Moisture %, Ash%, Protein%, fat% and pH showed significant (P<0.05) difference in samples, where as Thiobarbituric Acid (TBA) showed non significant difference. As well as sensory evaluation of chicken noodles was done. Fried chicken noodles sample (B) scored the highest values in respect to all sensory attributes as compare to (sample A) without fried sample. Thus, this chicken noodle will be a good source of instant food for children, teenagers, sport persons, pregnant and lactating women.