Spirulina incorporated multi-millets noodles used as instant products, has wheat and millets, and flours mixed with small amount of vegetable oils and water in extruder to increase flexibility and smoothness, final product is nutrient rich and pure vegan, die of product is important for better shape
	RAMYA M; JEEVANANTHAN B; KIRUBA M A; MATHANGE R B; KOWSICK T; PAL P V; SUDARSHAN V; SRINIVASAN K R; HARRIES C V T
	2023-08-22
专利权人	KOWSICK T (KOWS-Individual) ; MATHANGE R B (MATH-Individual) ; KIRUBA M A (KIRU-Individual) ; RAMYA M (RAMY-Individual)
申请日期	2023-08-22
专利号	IN202341056187-A
成果简介	NOVELTY - Spirulina incorporated multi-millets noodles comprises wheat and millets mixed in the ratio of 1:3. The flours are mixed with small amount of vegetable oils and water in the extruder to increase the flexibility and smoothness. The final product is nutrient rich and pure vegan. The die of the product is important for better shape, structure and texture. The process are initially milled, sieved and packed in airtight packs then stored for further use. USE - Spirulina incorporated multi-millets noodles used as instant products. ADVANTAGE - The multi-millet noodles are an instant, tastier, healthier replacement for the existing maida noodles, six different types of millets are used for making multi-millet noodles. The noodles also satisfy all the macro and micro nutrients required by the body as its base dough is a mixture of six different types of millet. The product is also a great protein booster as incorporating spirulina which is a single cell protein and known as a great protein source. The spirulina encapsulated multi-millet noodles helps in reducing the irritable bowel syndrome (TBS), protein deficiencies and other malnutrition. The natural spices are added in tastemaker along with the spirulina to enhance the taste of the final product. The tastemaker is made without addition of additives. Thus, is causing no harm to consumers. The product is the best sustainable product which helps for a healthier human society. The aim to focus on how the millets and spirulina are being incorporated in the noodles and their effect on the nutritional and textural attributes.
IPC 分类号	A21D-002/38 ; A23L-033/105 ; A23L-033/185 ; A23L-007/109
国家	印度
专业领域	医药卫生
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/20733
专题	中国科学院新疆生态与地理研究所
作者单位	1.KOWSICK T (KOWS-Individual) 2.MATHANGE R B (MATH-Individual) 3.KIRUBA M A (KIRU-Individual) 4.RAMYA M (RAMY-Individual)
推荐引用方式 GB/T 7714	RAMYA M,JEEVANANTHAN B,KIRUBA M A,et al. Spirulina incorporated multi-millets noodles used as instant products, has wheat and millets, and flours mixed with small amount of vegetable oils and water in extruder to increase flexibility and smoothness, final product is nutrient rich and pure vegan, die of product is important for better shape. IN202341056187-A[P]. 2023.

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