Shanker Suwan Singh

Studies on the Microbial and Oxidative Stability of Composite Flour Noodles during Storage

Sakshi Gupta, Shanker Suwan Singh, Suhani Agarwal & Vini K. Swarup · Asian Food Science Journal · 2025

The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...

Open access Research Article 10.9734/afsj/2025/v24i12836

Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles

Sakshi Gupta & Shanker Suwan Singh · European Journal of Nutrition & Food Safety · 2024

The present study was conducted to prepare nutritionally enriched noodles that have high dietary fiber and essential mineral content that provide various health benefits. The study aims to evaluate the sensory profile of the noodles, prepared by using fortifying flour i.e., sweet...

Open access Research Article 10.9734/ejnfs/2024/v16i61448