Noodle characteristics are most commonly outlined with the aid of visual attributes of the dry and cooked noodles.
The dry starch noodles must be excessive transparence, excessive glossiness, inexistence of discoloration and straightly great threads.
The primary characteristics for cooked starch noodles are texture and mouth, suppose, they will have to stay firmness, now not sticky after cooking, excessive tensile strength, quick cooking time and low cooking loss.
The best of starch noodles almost always is measured via three distinctive features, namely sensory analysis, cooking fine, and textures.
Fruit juices are customarily targeted to lower their weight and volume, and accordingly to scale back their packaging, transportation and storage fees.
Targeted juices are biochemically steady and have a protracted shelf existence because of the discount in the water undertaking.
We desired to investigate the recipes composition as such that the chunks when added to the answer should have stick and stay as regular as feasible without forming any creamy layer however continue the creamy texture and mouth feeling for the pets .More than a few attempts have been made to continue chapaties with using antimycotic sellers like propionic acid, sorbic acid and different components for greater than 6 months.However, for the duration of storage the chapaties developed moderate bitter after taste because of preservative.Despite big advertising expertise, commercial marketing of chapaties has no longer picked up due to excessive perishability.The shelf-lifetime of freshly baked chapaties is 24-36 h they usually turn out to be unfit for consumption due to development of mould progress, ropiness and texture deterioration relying upon storage conditions .