Vol.6 : Number 9
Physico chemical properties of wheat noodles fortified with cauliflower leaf powder

Author(s): Towseef A Wani, Quraazah Akeemu Amin, Monica Sood, Sonam Angchuk, Bilal A Wani


The result obtained in this study suggested that acceptable noodles in terms of physico-chemical could be produced by incorporating cauliflower leaf powder into roasted wheat flour upto the level of 10 per cent flour weight basis. Thus, cauliflower leaf powder could be successfully used to enrich noodles, giving alternative utilization opportunity to producers and healthy choice option to the consumers.

Key Words: Cauliflower, Noodles, Powder, Wheat


Country: India