3. Development of Nutri Foodles
Ingredients:
• Rice flour
• Moong Dal flour
• Soya Nuggets flour
• Wheat bran
• Oil
4. • Rice flour and Moong Dal flour in combination increases the
biological value of protein.
• Soya Nuggets flour is added to make the Foodles rich in protein. Also,
due to its Isoflavones content which is beneficial for menopausal
women. (*Schmidt M et.al.)
• Wheat bran is added to enrich the Foodles with fiber.
5. Salient features
• Multi-nutrient Snack
• Enriched with protein and fiber
• User friendly
• Wheat bran lowers the GI of the recipe
• A healthier option as compared to other instant foods
6. Standardization
• Sensory evaluation test was conducted on a semi-trained panelist for
the standardization of the product.
• 1:1:1:1 ratio of Rice flour, Moong Dal flour, Soya nuggets flour and
Wheat bran was finalized as it had highest acceptability scores.
7. Packaging Material and Nutrition Label
• Nutri Foodles was packed and sealed in Polypropylene bags of 200
gauge.
9. Shelf-life study of the Product
• To check the shelf-life of the product, sensory evaluation test was
carried out weekly.
• Composite scoring test was conducted on semi-trained panel each
week for 28 days.
10. Result of Sensory evaluation test
0
10
20
30
40
50
60
70
80
90
100
Week 1 Week 2 Week 3 Week 4
Taste Texture Shape Overall acceptibility
11. Conclusion
• An innovative and nutritious snack was developed.
• The Nutri Foodles were organoleptically and nutritionally good.
• The product had a shelf-life of 1 month without the addition of any
preservatives.
12. Limitations
• Spices, herbs could also be added to the product.
• Preparation of an instant sauce powder can also be experimented.
• Further shelf-life of the product coulb also be studied.
