Quality attributes of wheat-carrot noodles were determined. Wheat flour was substituted with carrot flour (5, 10 and 15 %). The dough was extruded and dried. Colour, carotene, microbial load and sensory properties were evaluated. Colour (a* and b*) of cooked and uncooked noodles became deeper and with reduction in L* values. Noodles with 15 % carrot flour had higher values in β-carotene (14.76 mg/100g) and lycopene (1.92 mg/100g) which was significantly different (p les than 0.05) from other noodles but these values decreased during storage. There were no significant differences (p les than 0.05) in appearance and aroma of noodles with 10 and 15 % carrot flours. The texture and taste of wheat noodles and noodles with 5 to 10 % carrot flours were not significantly different (p les than 0.05). Noodles with up to 10 % carrot flour were more acceptable.
Keywords:Carrot, Noodle, Wheat flour, Storage, Carotene
