Abstract
The physical properties of noodles enriched with skim milk powder, whey protein concentrate and a combination of skim milk powder and whey protein concentrate at 5, 7.5 and 10% levels were studied. Volume increase, weight increase and swelling ratio of the enriched noodles were reduced at increasing levels of substitution. Total solids loss in gruel showed increasing trend as the levels of substitution increased. It was also found that, the loss of total solids was higher in noodles supplemented with SMP compared to WPC and a combination of SMP and WPC. Key words: Noodles, skim milk powder, fortification.
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