Abstract:
Kurakkan noodles is available in the market in different types. But most of the kurakkan
noodles are not fulfilling consumer requirements due to lack of kurakkan flavor and palatability in these products. These available kurakkan noodles do not address the consumer requirements, kurakkan noodles has developed not only the palatability of food but also the health aspects.
Here in this study to increase the kurakkan percentage in noodles I have prepared four
types of kurakkan noodles with varying kurakkan percentages. The incorporated kurakkan
percentages were 20%, 30%, 45%and 60%. When preparing the noodles I incorporated rice and wheat flour to get the exact structure of kurakkan noodles and also to get the strength of noodles.
Then selected the best sample (524) by sensory evaluation using 19 judges. Statistical
analyses were done by using the ranking method. After that I had carried out the sensory
evaluation with the selected best kurakkan noodles and with two market leaders in order to find out consumer acceptability and about the improvement of quality in my prepared best sample.
Here too the ranking method was used.
Also the composition of the best sample was analysed and compared with the Sri Lanka
standards, to assure the quality requirements of the made product.
