Effect of Defatted Mustard Flour on Quality of Noodles

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Authors

  • D. Mridula
     Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004 ,IN
  • S. K. Tyagi
     Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004 ,IN
  • O. D. Wanjari
     Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana - 141 004 ,IN

Abstract

Mustard flour is the fine powder from endosperm or interior portion of the mustard seed. The flour can be prepared from either straight yellow or oriental mustard seeds or a blend of the two. Mustard flour is generally used in industry for products such as mayonnaise, barbeques, sauces, pickles, salad dressing and processed meats, Mustard flour (dehulled and defatted) contains approximately 46.90 per cent, 1.23 per cent, 6 per cent and 12.2 per cent, protein, fat, ash and crude fibre respectively.

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Published

2006-07-01

How to Cite

Mridula, D., Tyagi, S. K., & Wanjari, O. D. (2006). Effect of Defatted Mustard Flour on Quality of Noodles. The Indian Journal of Nutrition and Dietetics, 43(7), 305–311. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6310

Issue

Volume 43, Issue 7, July 2006

Section

Original Articles

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